COMPASSION IN WORLD FARMING’S new nutrition report reveals that meat, dairy and eggs from higher welfare farming contain higher levels of key nutrients than animal products from factory farm systems. Products from animals reared in higher welfare environments tend to be better for our health with less fat, a greater proportion of Omega-3s and more antioxidants.
This compelling evidence will allow consumers to make more knowledgeable decisions when buying food, and is useful for decision-makers and the food industry.
Emily Lewis-Brown, Research Manager at Compassion in World Farming, says: The industrial farming model is unsustainable and relentless in its exploitation of animals, land, energy and water.
An urgent move from intensive to higher welfare farming is required to improve animal welfare, and in doing so, contributing to improved nutrition. The compelling results in our report indicate that raising animals in high welfare systems can have nutritional benefits for people.
Higher welfare food has a lower fat content. A free-range or organic chicken may have up to 50% less fat than an intensively farmed one. Pasture-reared beef has between 25 – 50% less fat than its industrially farmed counterpart.
With obesity, cancer and heart disease on the rise this new information means that consumers can choose healthier foods. This could have profound implications for consumer health.
Additionally, there is more Omega-3 in higher welfare animal products. In fact, in higher welfare chicken, this percentage can be up to 565% higher a staggering difference. Higher welfare eggs have up to 170% more Omega-3 and humanely reared pork has up to 290% higher levels.
Higher welfare equals higher levels of antioxidants: antioxidants such as Vitamin E and beta carotene, are thought to reduce the risk of heart disease and cancer. The report shows that free-range eggs have up to 100% more Vitamin E & 280% more beta-carotene.