Composition differences between organic and conventional meat: a systematic literature review and meta-analysis

The British Journal of Nutrition
Dominika Średnicka-ToberCarlo Leifert

Abstract

Demand for organic meat is partially driven by consumer perceptions that organic foods are more nutritious than non-organic foods. However, there have been no systematic reviews comparing specifically the nutrient content of organic and conventionally produced meat. In this study, we report results of a meta-analysis based on sixty-seven published studies comparing the composition of organic and non-organic meat products. For many nutritionally relevant compounds (e.g. minerals, antioxidants and most individual fatty acids (FA)), the evidence base was too weak for meaningful meta-analyses. However, significant differences in FA profiles were detected when data from all livestock species were pooled. Concentrations of SFA and MUFA were similar or slightly lower, respectively, in organic compared with conventional meat. Larger differences were detected for total PUFA and n-3 PUFA, which were an estimated 23 (95 % CI 11, 35) % and 47 (95 % CI 10, 84) % higher in organic meat, respectively. However, for these and many other composition parameters, for which meta-analyses found significant differences, heterogeneity was high, and this could be explained by differences between animal species/meat types. Evidence from controlled exper...Continue Reading

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Citations

Mar 23, 2017·Food & Nutrition Research·Marcin BarańskiCarlo Leifert
Mar 7, 2018·Journal of the Science of Food and Agriculture·Sokratis StergiadisTianhai Yan
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