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Organic Production Enhances Nutritional Quality of Milk

Research published in PLOS ONE indicated organic milk contained 25% less omega-6 fatty acids and 62% more omega-3 fatty acids than conventional milk.

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By: Sean Moloughney

Editor, Nutraceuticals World

Over the last century, intakes of omega-6 fatty acids in Western diets have dramatically increased, while omega-3 intakes have fallen. Resulting omega-6 to omega-3 intake ratios have risen to nutritionally undesirable levels, generally 10 to 15, compared to a possible optimal ratio near 2 to 3.

Researchers reported results of the first large-scale, nationwide study of fatty acids in U.S. organic and conventional milk. Averaged over 12 months, organic milk contained 25% less omega-6 fatty acids and 62% more omega-3 fatty acids than conventional milk, yielding a 2.5-fold higher omega 6: omega-3 ratio in conventional compared to organic milk (5.77 vs. 2.28).

All individual omega-3 fatty acid concentrations were higher in organic milk—alpha-linolenic acid (by 60%), eicosapentaenoic acid (32%), and docosapentaenoic acid (19%)—as was the concentration of conjugated linoleic acid (18%).

Researchers reported mostly moderate regional and seasonal variability in milk fatty acid profiles. Hypothetical diets of adult women were modeled to assess milk fatty-acid-driven differences in overall dietary omega-6/omega-3 ratios. Diets varied according to three choices: high instead of moderate dairy consumption; organic vs. conventional dairy products; and reduced vs. typical consumption of omega-6 fatty acids.

The three choices together would decrease the omega-6/omega-3 ratio among adult women by about 80% of the total decrease needed to reach a target ratio of 2:3, with relative impact “switch to low omega-6 foods” > “switch to organic dairy products” ≈ “increase consumption of conventional dairy products.”

Based on recommended servings of dairy products and seafood, dairy products supply far more alpha-linolenic acid than seafood, about one-third as much eicosapentaenoic acid, and slightly more docosapentaenoic acid, but negligible docosahexaenoic acid. Researchers concluded that consumers have viable options to reduce average omega-6/omega-3 intake ratios, thereby reducing or eliminating probable risk factors for a wide range of developmental and chronic health problems.

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