the Peril of “Fake News” in food Choices

in a recent presentation at the Los Lagos Food Power Lagos Seminar, Nicolás Pizarro, a veterinarian, researcher at inia Remehue, adn a renowned food safety specialist, addressed the growing concern of misinformation circulating on social media and certain media outlets regarding dairy consumption. Pizarro, also known as “Dr. Mil Milk,” stressed the critical need to verify information and consult official, science-backed sources before making dietary decisions.

Pizarro highlighted a concerning statistic: a newspaper headline revealing that 50% of university students fall into the ‘fake news’ on food intolerances. This underscores the vulnerability of even educated individuals to unsubstantiated claims, emphasizing the urgency of promoting critical evaluation of food-related information.

Dispelling common Myths About Cow’s Milk

Pizarro tackled several pervasive myths surrounding cow’s milk and its derivatives, debunking claims of harmful effects. He asserted that many widely held beliefs about milk are simply untrue.

here are some of the myths addressed:

• Myth: Milk causes weight gain.
• Myth: Milk consumption leads to cancer.
• Myth: Milk weakens the immune system.
• Myth: nutrients found in milk are easily obtainable from other sources.

countering these claims, Pizarro cited scientific evidence indicating that dairy fat, especially in whole milk, can promote satiety and aid in obesity control.Moreover, he noted that fermented dairy products like yogurt may have a neutral to protective affect against bladder and breast cancer.

It is indeed false that milk fattens, which produces cancer, that lowers defenses and that milk nutrients can be easily obtained from other sources.If we are going to check what scientific evidence says, we will discover that dairy fat causes a satiety effect and that, especially in whole milk, it helps to control obesity; that fermented dairy products such as yogurt and a neutral to protector effect on bladder and breast cancer.

He further emphasized the superior bioavailability of nutrients in milk compared to plant-based alternatives, stating that there are differences of nutrients and bioavailability between plant juices and milk. The nutrients of milk are very crucial and we can absorb and use them in our body easily and that is very relevant to our nutrition and health.

Understanding Different Types of Milk: A2 vs. lactose-Free

Pizarro clarified the distinctions between various types of milk available on the market, including whole milk, semi-skimmed, skimmed, fortified, lactose-free, and A2 milk. He particularly emphasized the differences between lactose-free and A2 milk, two categories often confused by consumers.

Lactose-free milk is produced by adding lactase, an enzyme that breaks down lactose, making it suitable for individuals diagnosed with lactose intolerance. In contrast, A2 milk comes from cows that naturally produce only beta-casein A2, a protein variant that some consumers find easier to digest.

A2 milk is not the same as lactose-free milk, the latter is generated by adding lactase and is suitable for consumers diagnosed with lactose intolerance, while milk A2 comes from cows that naturally only have beta-caseine A2, which does not generate intestinal problems to some consumers, thus, even though they are different, both allow different groups of people to consume milk and other dairy products, suffer complications.

Therefore, while both types of milk cater to different consumer needs, they are distinct products with different production methods and target audiences.

Navigating the Dairy Aisle: What’s Not Milk?

Pizarro also addressed the labeling and placement of plant-based beverages in supermarkets. He pointed out that, according to food safety regulations, these products cannot be labeled or marketed as “milk” and should not be displayed alongside animal-derived milk products.

The Nutritional Importance of Dairy

In his concluding remarks, Pizarro reaffirmed the vital role of cow’s milk in a balanced diet at all stages of life. He highlighted the World Health Association’s (WHO) advice of three daily servings of dairy products to meet essential nutrient requirements for optimal health [[1]].

Globally, unsafe food leads to an estimated 600 million illnesses and 420,000 deaths each year [[1]]. ensuring food safety, including accurate information about nutritional sources like dairy, is paramount to public health.

Cow’s milk is a highly nutritious and essential food for a balanced diet at all stages of life. In addition, the consumption of three daily portions of dairy products is indispensable to achieve the daily contribution of nutrients recommended by the World Health Organization and that we need for healthy nutrition.

Lagos Region: A Hub for Lasting Dairy Production

Pizarro emphasized the potential of the Lagos region,a major milk-producing area,to further diversify its offerings,enhance production value,and promote dairy consumption through targeted interaction campaigns. He also acknowledged the ongoing efforts of INIA in knowledge dissemination, technology transfer for sustainable livestock farming, and the development of innovative dairy prototypes.