Volume 8 Issue 1 February 2016
Dairy Myths and Misconceptions Food choice is increasingly being influenced by popular trends, food blogs and media articles. Understandably, with so many diverse sources, some can lack scientific accuracy, leading to confusion regarding which dietary choices are best to follow. Despite the well-established nutritional benefits of dairy foods and their role as part of a healthy balanced diet, it is a food group that is often subjected to unnecessary dietary exclusion. This ebook aims to shed light on a number of misconceptions associated with dairy.
Allergies & Intolerance In everyday language, undiagnosed reactions to food are often referred to as allergies, but are they all true allergies? Food hypersensitivity is the appropriate medical term used to describe any adverse reaction to a particular food. Cow s milk protein allergy and lactose intolerance are the two main hypersensitivities relating to dairy. Although they are often confused, they are two very distinct conditions that require expert diagnosis in order to avoid unnecessary or inappropriate changes to the diet.
Eczema Acne Mucus & Asthma Eczema is an inflammatory skin condition that can have various causes. Diet is a factor in some cases and eczema can also be a symptom of cow s milk protein allergy. It is important to note that cow s milk protein allergy is uncommon and therefore most cases of eczema are not linked to it. The allergy occurs mainly in infants, with a prevalence of less than 3%. In fact, up to 90% of these children grow out of it by the time they are 3 years of age. The science tells us that foods are not the single cause or cure for eczema and a medical diagnosis is needed, particularly in children, before dairy exclusion is considered. Although some people with acne report a flare up when they eat certain foods, acne is not a condition that is directly caused by foods in the diet. Acne involves an overproduction of oily skin secretions called sebum, which can result in blocked pores and bacterial overgrowth. It occurs primarily in teenage years and is often hormone sensitive. The evidence is currently not strong enough to recommend changes to intake of dairy products for the management of acne. If any dietary link is suspected, it is advised to keep a food-diary and record skin activity for review by a clinician. Mucus is essential in our bodies, but during an infection (such as a cold), an asthma attack, or allergic rhinitis (e.g. hay fever), mucus production increases and becomes irritating. Dairy foods can alter the mouthfeel of saliva, which can be mistaken for mucus. Scientific studies have demonstrated that milk does not worsen cold or asthma symptoms. Rhinitis symptoms such as a runny or itchy nose can occur in individuals with a cow s milk protein allergy. However, this condition is uncommon, affecting less than 3% of infants and the majority of allergic rhinitis cases are related to airborne allergens e.g. dust mites, animal dander and pollen.
What about Cancer? The leading cancer authorities worldwide, including the World Cancer Research Fund, do not advocate the exclusion of dairy for cancer prevention or treatment. In fact, milk, yogurt and cheese are nutrient rich and recommended as part of a healthy, balanced diet. In relation to cancer risk, the proven health benefits of dairy foods greatly outweigh the unproven harm. The misconception surrounding dairy and cancer stems mainly from the idea that there are hormones or proteins in cows milk which could cause harm. Artificial hormones are banned in the Irish dairy industry. Traces of natural hormones can be present in a range of foods but get broken down by digestion. In milk, the amounts are negligible, with oestrogen traces at less than 1% of the tolerable upper limit set by the World Health Organisation. Casein is an important dairy protein, which carries nutrients in milk. There is no convincing scientific evidence to suggest it causes cancer. In fact, research indicates that casein may have beneficial effects in relation to cancer. Eating too much of any food or nutrient is unwise. The Department of Health s recommendations of three servings from the milk, yogurt and cheese food group each day remains apt for maintenance of good health.
Fat Content & Cardiovascular Health In Ireland, dairy foods (milk, yogurt, cheese, cream and butter) account for only 13% of our total fat intake and there are many low-fat nutritious options available. New scientific research suggests that not all saturated fats have the same effect. In fact, emerging studies indicate that dairy consumption, as part of a balanced diet, may be beneficial for cardiovascular health. The fat content of dairy products varies: *Typically, a 2000 kcal diet should contain about 70g of fat per day. Low-fat Yogurts 0-2% <2% FAT Low-fat Milk 3.5% FAT or Full-fat Milk Whole FAT 200ml Milk 7g FAT * * 25g Cheddar <9g FAT
Pasteurisation & Nutritional Value Pasteurisation is an important food safety measure in the milk production process and it does not affect the nutritional value of milk. It usually involves heating milk at 72 C for at least 15 seconds. Pasteurised milk is a safe and natural source of calcium, protein, riboflavin, vitamin B12, iodine, phosphorous and potassium, which all play various roles in good health. The consumption of raw (unpasteurised) milk is not advised as the risks outweigh any of the unproven, perceived benefits.
Safe & Trusted Production Hormones & Antibiotics? Unlike some other jurisdictions, in Ireland and the European Union, there is a total ban on the use of artificial hormones in dairy farming. When needed, antibiotics are permitted under veterinary prescription but specific withdrawal periods are designated to ensure that milk from an antibiotic treated cow does not enter the food chain. The quality of Irish dairy is internationally renowned with aspects such as safety and integrity being of paramount importance to consumers. The Department of Agriculture, Food and the Marine and the Food Safety Authority of Ireland are responsible for enforcement of milk quality and safety legislation in Ireland.
Safe & Trusted Production Good Animal Welfare Due to our climate, the majority of Irish cows are out in fields, grazing on a grass-based diet for most of the year. This natural environment enables their expression of normal behaviour and, as such, they have the opportunity to benefit from higher standards of animal welfare than cows that are housed indoors for all, or the majority of their lifetime. Milk production in Ireland is split into two cycles: summer or winter and cows only supply milk for one of these cycles (the majority are in the summer cycle while grass is growing). Milking of dairy cows is usually ceased 2-3 months before calving to prevent any negative impacts for the cow or calf.
This e-book is adapted from Volume 8, Issue 1 of DN Forum. To read the full publication, with references, please click here Contact us The National Dairy Council The Studio, Maple Avenue Stillorgan, Co Dublin Email: info@ndc.ie www.ndc.ie NDCIreland @NDC_ie Food for Health Ireland (FHI) Science Centre South University College Dublin Email: fhi@ucd.ie www.fhi.ie Food for Health Ireland @fhi_phase2