A TEAM led by a Washington State University researcher has found that organic milk contains significantly higher concentrations of heart-healthy fatty acids compared to milk from cows on conventionally managed dairy farms.
While all types of milk fat can help improve an individual's fatty acid profile, the team concluded that organic whole milk does so even better.
According to Washington State, the study is the first large-scale, U.S.-wide comparison of organic and conventional milk, testing nearly 400 samples of organic and conventional milk over an 18-month period. Conventional milk had an average omega-6 to omega-3 fatty acid ratio of 5.8, more than twice that of organic milk's ratio of 2.3. The researchers said the far healthier ratio of fatty acids in organic milk is brought about by a greater reliance on pasture and forage-based feeds on organic dairy farms.
A large body of research has shown that grass and legume forages promote cow health and improve the fatty acid profile of organic dairy products.
Still, the study's lead author Dr. Charles Benbrook said, "We were surprised by the magnitude of the nutritional quality differences we documented in this study."
The consumption of more omega-6 than omega-3 fatty acids is a well-known risk factor for a variety of health problems, including cardiovascular disease, cancer, excessive inflammation and autoimmune diseases. The higher the ratio of omega-6s to omega-3s, the greater the associated health risk, the announcement explained.
Western diets typically have a ratio of about 10:1 to 15:1, while a ratio of 2.3:1 is thought to maximize heart health. The team modeled a hypothetical diet for adult women with a baseline omega-6:omega-3 ratio of 11.3 and looked at how far three interventions could go in reducing the ratio to 2.3.
They found that almost 40% of the needed nine-point drop could be achieved by switching from three daily servings of conventional dairy products to 4.5 daily servings of mostly full-fat organic dairy products.
"Surprisingly simple food choices can lead to much better levels of the healthier fats we see in organic milk," said Benbrook, a program leader at the university's Center for Sustaining Agriculture & Natural Resources.
The study was published Dec. 9 in the online journal PLOS ONE. It analyzed organic milk from cows managed by farmer-owners of the Cooperative Regions of Organic Producer Pools, which markets through the Organic Valley brand. The two organizations helped fund the study but had no role in its design or analysis, which was funded by the Measure to Manage program in the Center for Sustaining Agriculture & Natural Resources.
Editor’s Note: The study shows significant differences in the level and ratio of fatty acids in the milk evaluated. The paper also cites literature showing that dairy provides a relatively small portion of the LA in a typical diet (~7 to 19%). The differences in LA levels were significant, but the actual differences are very small (~0,02g/100g of milk) so the practical impact may be questionable. This level of difference is similar to that of past studies comparing grazing and conventional production systems. An important result is the encouragement for increased consumption of milk.