Micronutrients & recovery
Organic meat contains significantly higher concentrations of total polyunsaturated fatty acids (PUFA) and n-3 PUFA compared to conventional meat, with n-3 PUFA levels estimated to be 47% higher in organic meat.
If you eat meat, choosing organic options can increase your intake of beneficial n-3 fatty acids by nearly 50% compared to conventional meat. This is primarily due to the animals' forage-based diets in organic farming. While organic meat is more expensive, this nutritional difference may support heart health and reduce inflammation.
Larger differences were detected for total PUFA and n-3 PUFA, which were an estimated 23 (95 % CI 11, 35) % and 47 (95 % CI 10, 84) % higher in organic meat, respectively.
Why this rating
Meta-analysis of 67 studies with significant pooled effects, though heterogeneity was high.
Source
Composition differences between organic and conventional meat: a systematic literature review and meta-analysis
Dominika Średnicka-Tober et al. · British Journal Of Nutrition · 2016
DOI 10.1017/s0007114515005073
More from this paper
- The higher n-3 PUFA content in organic meat is primarily caused by the high grazing/forage-based diets required by organic farming standards.Good
- Organic meat does not have significantly different concentrations of saturated fatty acids (SFA) or monounsaturated fatty acids (MUFA) compared to conventional meat.Good
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