Organic milk and meat contain about 50 percent more beneficial omega-3 fatty acids than conventionally produced equivalents, according to a pair of large-scale studies published Tuesday. Previous research has linked omega-3 with reduced rates of cardiovascular disease, improved neurological development, and better immune function. A team of two dozen researchers combed through nearly 200 peer-reviewed studies on milk, and 67 on meat. They found clear differences between organic and non-organic products, especially when it came to omega-3. “Western European diets are recognised as being too low in these fatty acids, and the European Food Safety Authority recommends we should double our intake,” said one of the co-authors.