Three new papers demonstrate the importance of organic

This morning, three papers hit the presses about the nutritional benefits of organic and potential risks of exposure to pesticides. Two of the publications, which were featured in the New York Times, focused on the advantages of organic meat and dairy over their conventional counterparts, while a third focused on the growing concern over exposure to glyphosate, the active ingredient in Roundup. The Organic Center wanted to make sure you were the first to know about these breakthrough studies, so keep reading to learn more about the research findings. To share these findings with your social media networks, use our social media kit as a resource for a graphic and suggested posts!
Our Blog: New studies show dietary benefits of organic dairy and meat

The Organic Center has posted a blog discussing the two papers that came out this morning on the nutritional benefits of organic dairy and meat. Go to The Center’s website to read the blog. To learn more about the studies, keep reading below.

Study finds organic dairy has healthier nutritional profile

A new meta-analysis that examined 170 published studies found that organic milk had several nutritional advantages over conventional milk. The study, led by Organic Center Advisory Board member Carlo Leifert of Newcastle University, found that organic milk had 56% higher healthy omega-3 fatty acid levels than conventional milk. In addition to higher levels of omega-3 fatty acids, this study found that organic dairy provides several other health benefits such as higher levels of heart-healthy conjugated linoleic acid (CLA), iron, vitamin E, and carotenoids, all of which are associated with health benefits. The study authors stated that they “concluded that organic bovine milk has a more desirable fatty acid composition than conventional milk.”
Study confirms nutritional benefits of organic meat

While several smaller studies have found nutritional benefits of eating organic meat, until now no systematic reviews have compiled all the latest information about the nutrient content of organic versus conventionally produced meat. This morning, a paper published in the British Journal of Nutrition did just that, and found that, based on 67 published studies, organic meat contained 47% higher levels of omega-3 fatty acids than conventional meat. This is important because diets low in omega-3s, especially in combination with high omega-6 diets, are risk factors for cardiovascular disease, cancer, and inflammatory and autoimmune diseases. Diets with high omega-3 intakes, on the other hand, suppress these conditions. The study concluded that the main reason for the beneficial increase in omega-3 fatty acids is likely the high grazing and forage requirements for organic livestock.
Multi-scientist statement questions safety of current glyphosate exposure regulations

A new article published in Environmental Health addresses growing health concerns with the increased use of the herbicide glyphosate, the active ingredient in Roundup. The authors pull together the growing body of evidence showing that glyphosate contamination is widespread, and likely does not break down as quickly in the environment as previously thought. They also show that human exposure to this pesticide is rising quickly, despite being classified as a carcinogen. Additionally, current regulations on tolerable exposure to glyphosate are outdated and do not take the most current scientific research into account. The study authors conclude with a Statement of Concern, offering several recommendations on studies that are needed to reassess the safety of glyphosate. 

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