Armstrong wrong on dairy by Catherine Logan Frank Armstrong’s article ‘Contrary about Dairy [Village, June-July) contains numerous inaccuracies regarding dairy. Dairy foods play a significant and important role in a healthy, balanced diet and are included in dietary recommendations throughout the world. Inaccurate information and communications on dairy, or indeed any food/nutrient, may lead to misconceptions and adverse dietary implications. Here in Ireland, dairy foods have been enjoyed for generations. The taste and versatility of these foods are greatly appreciated but, moreover, they are an important feature of the Department of Health’s Food Pyramid. The Food Pyramid aims to provide guidance on achieving a healthy, balanced diet (for adults and children over five years). Recommendations advise three servings from the ‘milk, yogurt and cheese’ food group each day as part of a balanced diet, increasing to five daily servings between the ages of 9-18 years of age due to the importance of calcium during this life-stage. Also, as mentioned previously, these foods are acknowledged in dietary guidance throughout the world. It is true that lactose intolerance may impact the intake of dairy foods. But, it is important to realise that the frequency of lactase-nonpersistence in Ireland is estimated at just 4% (lactase is the enzyme which is responsible for lactose digestion). This figure is very much at odds with the impression portrayed in the article (i.e. around 70%). Furthermore, variation in individual tolerances to lactose among people with lactose maldigestion is recognised and intolerance does not necessarily mean the elimination of dairy from the diet. Acknowledging some dietetic guidance can assist in the management of lactose intolerance while maintaining some level of dairy in the diet. For example, consuming milk with other foods, spacing dairy intake throughout the day, recognising the lower lactose content of many cheeses and possible increased tolerance of some yogurts. The article also refers to saturated fat, but, again, acknowledging up-to-date, scientific thinking is vital. Scientific evidence is emphasising the importance of the ‘whole food’ and the ‘whole diet’ in relation to health, as opposed to focusing on single nutrients. For example in relation to cardiovascular health, numerous studies show no adverse effects of regularly consuming milk and dairy foods. In fact, in some cases, particularly for milk, a cardio-protective effect has been observed. The presence of specific nutrients and bioactive components in milk, which may potentially benefit various cardiovascular health parameters, may, at least partially, underpin such observations. Since it is a very complex disease, many factors are thought to influence cancer development and progression, including genetics and lifestyle choices. There are a number of measures you can take to help reduce your risk of cancer. For example, the Irish Cancer Society released a press release earlier this year stating that “Cutting smoking, reducing the amount of alcohol you drink and maintaining a healthy weight are key to cancer prevention”. Research is continuing to strive to identify effective diet and lifestyle guidance for cancer prevention as well as successful treatment approaches. Calcium is probably the nutrient most commonly associated with dairy – this is due to the fact that milk, yogurt and cheese provide a particularly important source of calcium. As implied in the article, there are other sources of calcium in the diet, however, these foods should be considered in terms of calcium content, bioavailability and the frequency with which they are typically consumed. National surveys clearly demonstrate the importance of milk and milk products to the intake of dietary calcium in the Irish diet – the recent National Adult Nutrition Survey showed that milk and yogurt were the highest contributor to calcium intake in the diet of Irish adults, contributing 30% in adults aged 18-64 years and a similar level for adults aged 65 years and over. Cheese contributed an additional 9% and 7%, respectively. Sustainable food production is certainly a pertinent issue at present and research in this area is very much evolving. Reports and analysis often use different and conflicting methodology – often resulting is different conclusions. One key point to note is the nutritional consequences of changing dietary patterns. Furthermore, worldwide, the dairy industry (as well as many other food sectors) is working to continue to provide nutritious, tasty and affordable, foods whilst addressing the natural environment and sustainability considerations. Finally, to address farming practices and standards, farming practices described in the article are by no means reflective of the high quality of dairy farming that exists in Ireland or the basic quality standards accepted for quality and regulatory compliances. Ireland is recognised globally for the high quality of our pasture-based farming, with a number of milk quality programmes being rolled out by organisations such as Teagasc and Animal Health Ireland to help farmers keep up to date with the best available practices. For detailed information on dairy farming practices in Ireland – please contact Teagasc – the agriculture and food development authority in Ireland. The National Dairy Council strives to ensure the promotion of accurate, science-based information regarding dairy, nutrition and health. We produce many resources for health professionals, media and consumers, facilitating well-informed food choices. Dr Catherine Logan is Nutrition Manager of the National Dairy Council Frank Armstrong says Dairy Council just an industry mouthpiece Far from proving ‘numerous inaccuracies’ Catherine Logan does not identify a single inaccuracy in the article I wrote on cows’ milk products. I quoted extensively from the website of The Harvard School of Public Health which is a free online resource which does not bow to vested interests. On the other hand, Catherine Logan promotes dairy consumption on behalf of the National Dairy Council and her arguments are tainted by that association, a reality that her scientific qualification should not mask. This is PR spin. As regards lactose intolerance which is a reality for 70% of human beings, this may be lower in Ireland than elsewhere but simply because dairy is tolerated does not mean that it is beneficial. By way of analogy, unlike many Asians, most Europeans have evolved an enzyme