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Lookup NU author(s): Gillian Butler,
Dr Sokratis Stergiadis,
Dr Michael Eyre,
Professor Carlo Leifert
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A main reason for the rapid increase in organic food consumption is the perception that organic foods have a superior nutritional composition and/or convey health benefits. However, there is currently limited scientific knowledge about the effect of production systems on food composition. The study reported here compared fatty acid profiles and levels of fat soluble antioxidants in milk from organic and conventional production systems in 5 geographic regions in Europe (Wales, England, Denmark, Sweden and Italy). Levels of nutritionally desirable mono- and poly-unsaturated fatty acids (vaccenic acid, CLA, α-linolenic acid) and/or a range of fat soluble antioxidants were found to be significantly higher in organic milk.
Author(s): Butler G, Stergiadis S, Eyre M, Leifert C, Borsari A, Canever A, Slots A, Nielsen JH
Publication type: Conference Proceedings (inc. Abstract)
Publication status: Published
Conference Name: Improving sustainability in organic and low input food production systems : proceedings of the 3rd International Congress of the European Integrated Project "Quality Low Input Food" (QLIF)
Year of Conference: 2007
Publisher: FiBL Forschungsinstitut für biologischen Landbau