Higher PUFA andn-3 PUFA, conjugated linoleic acid,α-tocopherol and iron, but lower iodine and selenium concentrations in organic milk: a systematic literature review and meta- and redundancy analyses

British Journal of Nutrition - Tập 115 Số 6 - Trang 1043-1060 - 2016
Dominika Średnicka-Tober1,2, Marcin Barański2, Chris J. Seal3, Roy Sanderson4, Charles Benbrook5, Håvard Steinshamn6, Joanna Gromadzka-Ostrowska7, Ewa Rembiałkowska1, Krystyna Skwarło‐Sońta8, M. D. Eyre2, Giulio Cozzi9, Mette Krogh Larsen10, Teresa Jordon2, U. Niggli11, T. Sakowski12, Philip C. Calder13, Graham C. Burdge13, Smaragda Sotiraki14, Alexandros Stefanakis14, Sokratis Stergiadis2,15, Halil Yolcu16,2, Eleni Chatzidimitriou2, Gillian Butler2, Gavin Stewart2, Carlo Leifert2
1Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw 02-776, Poland
2Nafferton Ecological Farming Group (NEFG), School of Agriculture, Food and Rural Development, Newcastle University, Nafferton Farm, Stocksfield, Northumberland NE43 7XD, UK
3School of Agriculture, Food and Rural Development, Human Nutrition Research Centre, Newcastle University, Agriculture Building, Kings Road, Newcastle upon Tyne NE1 7RU, UK
4School of Biology, Newcastle University, Ridley Building, Newcastle upon Tyne, NE1 7RU, UK
5Benbrook Consulting Services, 90063 Troy Road, Enterprise, OR 97828, USA
6Food and Agriculture Division-Grassland and Forage, Norwegian Institute of Bioeconomy Research (NIBIO), Gunnars veg 6, N-6630 Tingvoll, Norway
7Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw 02-776, Poland
8Department of Animal Physiology, Faculty of Biology, University of Warsaw, Miecznikowa 1, Warsaw 02-096, Poland
9Department of Animal Medicine, Production and Health, University of Padua, Viale dell' Università 19, 35020 Legnaro, Italy
10Department of Food Science-Food Chemistry & Technology, Aarhus University, Blichers Allé 20, Building F20/8845, 8830 Tjele, Denmark
11Research Institute for Organic Agriculture (FiBL), Ackerstrasse 113, CH-5070 Frick, Switzerland
12Institute of Genetics and Animal Breeding, Polish Academy of Science, Jastrzębiec, Postępu 36, Magdalenka 05-552, Poland
13Human Development and Health Academic Unit, Faculty of Medicine, University of Southampton, Southampton, SO16 6YD, UK
14National Agricultural Research Foundation (NAGREF), Veterinary Research Institute of Thessaloniki, Thermi 57001, Thessaloniki, Greece
15School of Agriculture, Policy and Development, Centre for Dairy Research, Food Production and Quality Division, University of Reading, PO Box 237, Earley Gate, Reading RG6 6AR, UK
16Kelkit Aydin Vocational Training School, Gumushane University, 29600 Kelkit, Gumushane, Turkey

Tóm tắt

AbstractDemand for organic milk is partially driven by consumer perceptions that it is more nutritious. However, there is still considerable uncertainty over whether the use of organic production standards affects milk quality. Here we report results of meta-analyses based on 170 published studies comparing the nutrient content of organic and conventional bovine milk. There were no significant differences in total SFA and MUFA concentrations between organic and conventional milk. However, concentrations of total PUFA andn-3 PUFA were significantly higher in organic milk, by an estimated 7 (95 % CI −1, 15) % and 56 (95 % CI 38, 74) %, respectively. Concentrations ofα-linolenic acid (ALA), very long-chainn-3 fatty acids (EPA+DPA+DHA) and conjugated linoleic acid were also significantly higher in organic milk, by an 69 (95 % CI 53, 84) %, 57 (95 % CI 27, 87) % and 41 (95 % CI 14, 68) %, respectively. As there were no significant differences in totaln-6 PUFA and linoleic acid (LA) concentrations, then-6:n-3 and LA:ALA ratios were lower in organic milk, by an estimated 71 (95 % CI −122, −20) % and 93 (95 % CI −116, −70) %. It is concluded that organic bovine milk has a more desirable fatty acid composition than conventional milk. Meta-analyses also showed that organic milk has significantly higherα-tocopherol and Fe, but lower I and Se concentrations. Redundancy analysis of data from a large cross-European milk quality survey indicates that the higher grazing/conserved forage intakes in organic systems were the main reason for milk composition differences.

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British Journal of Nutrition

Tập 115 Số 6

1043-1060

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