There’s no scientific proof of dairy link to cancer
Citing the theories of Jane Plant, the article contains several glaring inaccuracies about diet and cancer and fails to provide a balanced scientific argument surrounding this issue.
The influence of diet on cancer has been extensively studied and research is ongoing.
While there are many positive dietary changes people can make to reduce cancer risk, it remains too simplistic to equate a single dietary component to development of this complex, multi-factorial disease.
Advice to “cut out dairy completely” to prevent cancer is unfounded and does not stand up to scientific scrutiny.
For example, risk of breast cancer is multifactorial, involving family history, environment and lifestyle choices such as diet.
It is too simplistic to equate the incidence of breast cancer in Asian women to a lack of dairy products in their diet because, compared to women in western countries Asian women are less overweight, consume less alcohol and have their babies earlier.
All of these factors have been implicated in breast cancer risk.
A comprehensive review of 46 epidemiological studies from 20 countries in 2004 concluded that breast cancer risk was not related to consumption of dairy products.
In 2005, an examination of 53 studies found overwhelming evidence to indicate no relation between dairy intake and breast cancer risk and indeed the studies may even suggest a protective role.
Dairy actually contains a number of components postulated to reduce breast cancer risk, including calcium, vitamin D and conjugated linoleic acid (CLA).
In 2001, a major study of more than 48,000 women in Norway found that those consuming three or more glasses of milk a day had a 44% lower incidence rate of pre-menopausal breast cancer than those women not drinking milk.
Plant’s statement that dairy produce is not the answer to the prevention of osteoporosis must be interpreted with caution.
Like breast cancer, osteoporosis is a disease characterised by many risk factors, of which diet is only one. According to the National Institute of Health in America, calcium is the specific nutrient most important for attaining peak bone mass and for preventing and treating osteoporosis.
Dairy products, as a staple of the Irish diet, represent a cost-effective and highly bioavailable source of calcium, and remain the main contributor to calcium in the Irish diet (48%).
It is very difficult to achieve adequate calcium intake on a dairy-free diet, as non-dairy sources of calcium have a lower bioavailability, limiting the absorption and utilisation of the mineral by the body.
Currently in Ireland, 36% of women have inadequate calcium intakes, and one in three will be affected by osteoporosis at age 50. Unfortunately, your Feelgood article runs the risk of compounding this problem.
A balanced diet, including three portions of dairy products per day and adequate fruit and vegetables, combined with weight-bearing physical activity, are important for achieving good bone health.
Finally, as a qualified dietitian, I consider advice to “reduce animal produce if you have active cancer” as dangerous.
Dietary advice to cancer patients should come from a qualified health professional and be individualised to the patient, incorporating knowledge of their medical history and cancer treatments.
Many of us are concerned about cancer, and rightly so. But it is vitally important that any advice given to prevent it is well founded and backed by scientific evidence.
The National Dairy Council therefore warns strongly against solely following Jane Plant’s advice.
There is no evidence to promote the exclusion of an entire food group to protect against cancer, and it is important not to highlight one person’s personal experience to the detriment of strong proven health benefits.
Hilda Griffin BSc
Nutritionist
National Dairy Council
28 Westland Square
Dublin 2
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