In October, Health Canada announced the start of the food guide’s revision process. Consultations aiming to gain a better understanding of Canadians’ expectations regarding its content were held at the beginning of December.
Additionally, with the above-mentioned aim in mind, Health Canada conducted an online survey to gather comments from the general public, health professionals and organizations.
The future food guide will be based on scientific evidence drawn from a report published by Health Canada last October titled the 2015 Evidence Review for Dietary Guidance: Technical Report. Among other conclusions, it states the following:
- Canadians do not get enough foods from the milk and alternatives group.
- Six out of the eight nutrients Canadians do not get enough of are found in dairy products: calcium, magnesium, zinc, vitamin A, vitamin D and potassium.
- Dietary patterns characterized by a higher consumption of vegetables, fruits, whole grains, low-fat dairy and seafood, as well as a lower consumption of red and processed meats, refined grains and sugar-sweetened foods and beverages, are associated with positive cardiovascular disease outcomes.
Despite the fact that dairy products are generally portrayed in a favourable light in this report, the following issues will have to be monitored closely during the revision process:
- The interest in plant-based beverages (e.g., soy beverages)
- The emphasis placed on sugar, saturated fat and sodium
- The impact of diet on the environment
Please stay tuned for future updates from DFC on further developments pertaining to this issue.
Top researchers tackle emerging dietary patterns
DFC hosted the 16th annual Symposium on Nutrition and Health in November. The series of cross-Canada symposiums held stops in Vancouver, Toronto, Montreal and Moncton.
Titled “Making Sense of Dietary Patterns,” the symposium featured a panel of leading academics and researchers who explored dietary patterns, including the role of dairy products in a healthy diet.
Dietary patterns can be best described as the variety or combination of different foods, drinks and nutrients in diets and the frequency with which they are usually consumed.
The DASH diet, Paleo, gluten-free, high-protein and Mediterranean diets are some of the dietary patterns that easily come to mind.
By showcasing four independent experts in four cities, DFC hoped to offer tools to facilitate the work of dieticians and health professionals who provide advice to Canadians about healthy eating patterns.
In particular, Dr. Andrew Samis from Queen’s University focused on fats and whether they are associated with an increased risk of cardiovascular disease. Jean-Philippe Drouin-Chartier from Université Laval talked about the relation between dairy and cardio-metabolic health.
Dr. Nathalie Bergeron from Touro University in California discussed the DASH diet as a model for healthy eating. Lastly, Jennifer Sygo from Cleveland Clinic Canada assisted attendees in attempting to make sense of trendy diets and superfoods.
The events drew 2,500 participants, primarily dieticians, who attended the gathering in person or watched the live Toronto or Montreal webcast. Physicians, nurses, and physical activity and dental health professionals were also in attendance.
Visit Dairy nutrition Symposium 2016 for more information about the symposium, or to view the webinar. 
Dairy Farmers of Canada
Founded in 1934, Dairy Farmers of Canada (DFC) is the national organization which defends the interests of Canadian dairy farmers and strives to create favourable conditions for the Canadian dairy industry.
Working in accordance with supply management principles, DFC promotes safe, high quality, sustainable and nutritious Canadian dairy products made from 100% Canadian milk through various marketing, nutrition, policy and lobbying initiatives.
Driven by a strong sense of community and pride, DFC and Canadian dairy farmers actively support a number of local and national activities. Visit dairyfarmers.ca for more information.
