Organic milk has higher levels of Vitamin E, antioxidants and omega 3 essential fatty acids, according to new research released today at the Soil Association’s annual conference, held in conjunction with the University of Newcastle’s Quality Low Impact Food (QLIF) Congress in Newcastle.
Organically reared cows, which eat high levels of fresh grass, clover pasture and grass clover silage, produced milk which is on average 50% higher in Vitamin E (alpha tocopherol), 75% higher in beta carotene (which our bodies convert to Vitamin A) and two to three times higher in the antioxidants lutein and zeaxanthine than non-organic milk. The data supports the higher antioxidant levels reported by an Italian Research Council Study1. In addition, the research team found higher levels of omega 3 essential fatty acids, confirming earlier research into raised omega 3 levels by the University of Aberdeen2 and the Institute of Grassland and Environmental Research3. The results will be presented at the QLIF Congress today by Jacob Holm, a senior biochemist at the Danish Institute of Agricultural Sciences.
Drinking a pint of organic milk a day provides 17.5% of the required intake of Vitamin E (alpha tocopherol) for women and 14% of that for men, and as much beta carotene as a portion of some vegetables such as Brussels Sprouts.
Although there are no dietary reference valuesa for beta carotene, lutein or zeaxanthine, they are recognised as an important part of a healthy diet, particularly as consuming these antioxidants in supplement form has been shown to be less effective than from foods. Fruit and vegetables are the major dietary source, but the research shows that organic milk can also provide a useful additional source.
The enhanced nutritional benefits of organic milk are due to the more natural diets of organic cows. Such diets are derived from strict legal standards, subject to independent certification, and laid down in European law. The less intensive organic systems (compared to conventional) ensure a diet high in forage, fresh grass and clover. In addition, stocking rates on organic farms are lower, giving organic cows access to more fresh pasture.
In contrast, non-organic farmers are allowed to provide a cheaper diet which can be high in energy rich concentrates to increase milk yields. Non-organic farmers are also allowed to use GM cattlefeed, urea and solvent extracted feeds and waste from food factories, all of which are banned in organic diets. No additional nutritional benefits were found in the milk of non-organic cows.
Professor Carlo Leifert, QLIF project leader commented at the conference; "Clearly to convince the scientific community as a whole we need further evidence and the EU Quality Low Input Food project is very much focused on confirming and explaining the differences in milk composition shown in these studies. However, the evidence already available convinces me to pay a little extra for organic milk"
Patrick Holden, Director of the Soil Association commented on the research; "This new research adds to the growing body of evidence proving the health benefits of organic food. A number of pioneering schools are serving organic milk, and there is now a strong case for the Government to ensure that such initiatives are extended across the country."
Vitamin E is a group of compounds called tocopherols, of which alpha tocopherol is the most active. It acts as an antioxidant and protects against damage caused by free radicals, which cause ageing.
Beta carotene is also a powerful antioxidant which may help reduce the risk of developing cancer. A major study demonstrated that in order to enjoy its benefits, beta carotene must be obtained from food – if it is taken in supplement form it has no benefit4.
Lutein and zeaxanthine are vitamins in the vitamin A family, which are also found in dark leafy green vegetables and eggs. It is thought that they help reduce the chance of getting cataracts, macular degeneration (deteriorating eye sight as we age) and atherosclerosis (when the blood vessels block up)
Editors notes
For further information or to arrange interviews, contact either Abby Edwards or Nicole Bowman on 0117 922 7799
Journalists who require press passes for the conference should contact Sue Flook on 0117 314 5145/07747 021117 or email sflook@soilassociation.org.
Interviews are available with:
Prof Carlo Leifert Coordinator of the EU Integrated project Quality Low Input Food
Dr Sue Wood, Dietician
Peter Melchett Policy Director of the Soil Association
Helen Browning Soil Association's Food & Farming Director & organic dairy farmer
References
1. Bergamo P et al, “Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy products” Food Chemistry 82, (2003) 625 – 631
2. Robertson J & Fanning C, 2004, Omega 3 Polyunsaturated Fatty Acids in Organic and Conventional Milk (University of Aberdeen)
3. Dewhurst R J, Fisher W J, Tweed J K S and Wilkins R J (2003). Comparison of grass and legume silages for milk production. 1. Production responses with different levels of concentrate. Journal of Dairy Science (volume 86 pages 2598-2611)
4. Alpha-tocopherol and beta-carotene supplements and lung cancer incidence in the alpha-tocopherol, beta-carotene cancer prevention study: effects of base-line characteristics and study compliance, Albanes D, Heinonen OP, Taylor PR, et al., J Nat Cancer Inst. 1996;88:1560-70
a) Dietary Reference Values (DRV) is a term used to include several other standards for guidance on desirable energy and nutrient intakes for the UK population.
Dietary Reference Values for alpha tocopherol:
Men 4mg per day
Women 3 mg per day
Data from the study found the following typical composition values for grass fed / organic and concentrate or maize rich / conventional milk:
 | Grass rich diet (i.e. organic) | Concentrate or maize rich diet (non-organic) |
| A-tocopherol mg/l | 1 | 0.44 |
| B-carotene µg/l | 634.3 | 276.3 |
| Lutein µg/l | 19.8 | 3 |
| Zeaxanthine µg/l | 3.4 | 1.1 |
Beta carotene:
Organic milk 1 pint 360 mcg
Brussels Sprouts (cooked) 100g 310 mcg
Sliced green peppers (raw) 100g 265 mcg
Nectarines 100g 58 mcg
Kiwi 100g 32 mcg
Biographies
Helen Browning is the Soil Association's Food & Farming Director and an organic farmer, on 1350 tenanted acres in Wiltshire. She is Chair of the Food Ethics Council and a Meat & Livestock Commissioner; she was a member of the Curry Commission for the Future of Food and Farming, and chair of the Soil Association. In 1998, Helen was awarded an OBE for her services to organic farming.
Peter Melchett runs an 890-acre organic farm in Norfolk. He also works as part-time Policy Director of the Soil Association, and is an environmental consultant. Peter is a member of the Government's Organic Action Plan Group and the BBC's Rural Affairs Advisory Committee.
Prof Carlo Leifert, is the Coordinator of the EU Integrated project Quality Low Input Food (QLIF). He was appointed as Professor for Ecological Agriculture at Newcastle University in 2000 and as Director of the Stockbridge Technology Centre (STC) in 2001. He has since established a research group which focuses on (a) applied agronomic R&D to improve quality and safety and reduce costs in organic food production systems, (b) interactions between food production methods and food quality (especially nutritional and sensory quality) and safety characteristics and (c) the selection/breeding of crop varieties suitable for “low input” production systems.
The Soil Association, the QLIF (Quality Low Impact Food) project and Newcastle University would like to thank the European Union for its support of this event, as well as Triodos Bank, Duchy Originals, Scottish Food and Drink, the Welsh Development Agency and Sheepdrove Organic Farm for their support of the Slow Food lunches and the main conference dinner, and Respect Organics for their support of the art exhibition.
The Soil Association also wishes to thank Abel & Cole, Helen Browning Organic Meats, the Organic Milk Suppliers Cooperative, Planet Organic, TIO, Yeo Valley Organic and Café Direct for providing additional assistance to enable small-scale producers to attend the Conference at a discounted rate.
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