An 18 month study by Benbrook et al. 2013 (http://www.plosone.org/article/info:doi/10.1371/journal.pone.0082429) reports on the first large-scale, nationwide study of omega fatty acids (ω) in U.S. milk produced using organic or conventional methods. The study asserts that ω-6/ω-3 intake ratios have risen to nutritionally undesirable levels of 10 to 15 during past decades and that the optimal ratio is near 2.3. The study obtained obtained one fresh, whole-milk sample per month over 18 months from either 1-gallon or half-gallon retail containers, from 14 commercial milk processors from 7 regions throughout the U.S. They found organic milk products organic milk contained 25% less ω-6 fatty acids and 62% more ω-3 fatty acids than conventional milk, to produce a 2.5-fold higher ω-6/ω-3 ratio in conventional compared to organic milk (5.77 vs. 2.28). In addition, all individual ω-3 fatty acid concentrations considered (α-linolenic acid (by 60%), eicosapentaenoic acid (32%), and docosapentaenoic acid (19%) and conjugated linoleic acid (18%) were higher in organic than in conventional milk.
- The Agroecology and Sustainable Agriculture program resides within the Department of Natural Resources and Environmental Sciences at the University of Illinois. Please consider supporting the ASAP Scholars Fund
Sun Mon Tue Wed Thu Fri Sat123456789101112131415161718192022232425262728293031
- ASAP Projects
- Book List
- Local Foods