Chronology of Organic Milk

switching to organic milk increases the    intake of omega-3 fatty acids and was linked to a range of health benefits in mother and child human cohort studies’

study of organic food and organic milk was carried by different students from different universities across all over the world. These universities were worked on organic researches had department of biochemistry research and food was funded by different communities also acquire charity from different farmers communities. It is the first analysis to extensively review results from 196 published studies on milk and dairy products. All previous analyses were based on a much smaller number of studies. The widely publicized NUK Food Standard Agency (FSA) sponsored study by Dangour. (2009) only used evidence from 12 comparative studies on milk. Interestingly, Dangour. reported trends towards


significantly higher levels of polyunsaturated and omega-3 fatty acids in organic livestock products (meat and milk) in their report to the FSA (Dangour. 2009), but this was not mentioned in the published paper or press release. By presenting these evidence that choosing the organic food standard can lead to better nutrition the new finding makes an important contribution to the information currently available to buyers. The Newcastle University-led international study is the most comprehensive and up-to-date analysis of published research into the nutrient content of organic compared to conventionally produced foods, synthesizing results from many more studies than previous analysis. The results of this meta-analysis showed that organic milk has a nutritionally more desirable fat profile.


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