Nick Curtis-Davis, Head of Brand Development, Bord Bia – The Irish Food Board
Are dairy products from grass-fed cows really better for us? This is the question addressed by Dr. Niamh Hunt, PhD of Kerry Taste & Nutrition in her recent review of a study conducted by scientists at Teagasc Moorepark Research Centre, Cork and the APC Microbiome Institute, University College Cork1.
The study concluded that grass-fed dairy has a number of nutrition advantages over dairy produced by cows housed indoors as well as functional benefits for cheese manufacturers.
Dr. Hunt calls out three of the study’s major findings relating to human health and nutrition in her article:
1. Pasture feeding increased the amount of conjugated linoleic acid (CLA) in the milk produced. Whilst the science is still relatively new there is emerging evidence that CLA confers a number of health benefits related to weight loss and reduced cardiovascular and metabolic disease risks.
2. Feeding of a pasture-based diet beneficially alters the omega-6 and omega-3 fatty acid ratio in cow’s milk. Results from the study showed that milk from pasture-based systems has significantly higher levels of omega-3 polyunsaturated fatty acids (PUFAs) and significantly lower contents of omega-6 PUFAs than that of indoor total mixed ration produced milk. The health benefits of increasing intake of omega-3 fatty acids is reflected in many global dietary recommendations to increase seafood consumption.
3. Pasture feeding increased vitamin B2, B7 and E levels. These vitamins are understood to have beneficial roles in the diet; Vitamin B2 and vitamin E as powerful antioxidants while both vitamin B2 and B7 are water soluble and need to be regularly replenished in the diet.
The review thus concludes that the benefits of grass-fed dairy extend beyond enhanced protein quality and quantity extending into other areas of human health and nutrition.
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Reference
1. Kerry Health and Nutrition Institute - Nutrition Benefits of Grass-Fed Dairy, 19/06/2019