Research
Micronutrients & recovery
Organic meat does not have significantly different concentrations of saturated fatty acids (SFA) or monounsaturated fatty acids (MUFA) compared to conventional meat.
You should not expect organic meat to have less saturated fat than conventional meat. The main nutritional difference is in the healthy unsaturated fats (n-3), not the saturated fats.
GoodRefutesHIGH confidence
Concentrations of SFA and MUFA were similar or slightly lower, respectively, in organic compared with conventional meat.
Why this rating
Meta-analysis of 67 studies showing no significant difference.
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
Meta-analysis · 67 studiesCited 214×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
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- 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.Good
- 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
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