Another tack.... any views on organic food?:
"A major study into the health benefits of organic milk and meat has sparked a row among nutritionists after it was claimed the results were overblown and "stretch credibility to the limit".
The wide-ranging research, carried out by an international group of scientists,
suggests the two foods contain 50 per cent more beneficial omega-3 fatty acids than non-organic produce.
It also showed organic meat has slightly lower concentrations of two saturated fats which have been linked to an increased risk of heart disease.
The same team previously worked on a global study of organically produced crops which found they had up to 60 per cent higher levels of antioxidants than conventionally grown fruit and vegetables.
However, several expert nutritionists were scathing about the results, saying higher levels of omega-3 fatty acids are unlikely to represent any significant health benefit.
Tom Sanders, professor emeritus of nutrition and dietetics at King's College London, said: "In my opinion, the press release contains headline-grabbing speculative health claims that stretch credibility to the limit."
You must log in or register to see images
The review found organic milk contained 40 per cent conjugated linoleic acid, used as a weight loss supplement and by bodybuilders
He said although the study showed organic milk and meat showed higher levels of omega-3, meat and milk from ruminants were "poor sources of polyunsaturated fatty acid and contain large amounts of potentially harmful saturated and trans fats".
He added: "Nuts and vegetable oils, such as soybean and rapeseed oil, are much richer sources of alpha-linolenic acid and oily fish and eggs are more important sources of the long-chain omega-3 fatty acids in the UK diet."
Ian Givens, professor of food chain nutrition at the University of Reading, said the
increase in omega-3 was observed in milk fat, not whole milk, so switching would only represent a small change to health.
He added: "Differences in content such as fatty acids or iodine occur primarily because organic animals are fed more of a forage-based diet, such as grass, than their non-organic counterparts.
"You get the same kind of changes in food composition if non-organic animals are fed forage-rich diets too. It's the choice of feed, not the organic farming method, which makes the difference.
"Overall, this is very detailed and valuable work, but the differences between organic and conventionally farmed produce should be evaluated as part of the whole human diet.
"When they are, most differences are very small indeed."
The study, published in the British Journal of Nutrition, reviewed 196 papers on milk and 67 on meat and found clear differences between organic and conventional products.
Key findings were in their fatty acid composition, and the concentrations of certain essential minerals and antioxidants.
Margaret Rayman, professor of nutritional medicine at the University of Surrey, said the reduced level of iodine in organic milk should not be overlooked.
"This may have implications for public health as milk and dairy products are the main source of iodine in the UK diet and we have shown that iodine deficiency in pregnant women is linked to lower IQ in their children," she said.
"As a considerable proportion of UK pregnant women are iodine deficient, a switch to organic milk may exacerbate this deficiency unless consumers include other iodine sources in their diet."
conventional milk contained 74 per cent more of the essential mineral iodine and slightly more selenium.
Getting the right balance of iodine in the human diet is difficult, as the gap between deficiency and harmful excess is not wide, Prof Leifert said.
Both too little and too much iodine have been linked to thyroid problems. Unlike much of the rest of the world, table salt in the UK is not routinely fortified with iodine.
Cattle feeds also contain iodine, explaining the difference between organic and conventional meat.
Prof Leifert said: "Taken together, the three studies on crops, meat and milk suggest that a switch to organic fruit, vegetables, meat and dairy products would provide significantly higher amounts of dietary antioxidants and omega-3 fatty acids." "