En ny oppsummering fra Harvard University om ku-melk, meieri og helse sier det vi i HePla – Helsepersonell for plantebasert kosthold alltid har sagt! Ku-melk øker risiko for noen typer kreft, og alle næringsstoffer som finnes i ku-melken kan fås fra andre kilder, nemlig fra plantebasert kosthold.
Havremelk er bare en måte å få i seg nok kalisum på. Kalsium finnes i omtrent alle matvarer, og et variert plantebasert kosthold, gjerne med ett eller to glass havremelk eller soyayoghurt vil dekke kalsiumbehovet. Å bruke meieriprodukter som hovedkilden til kalsium kan ikke bare øke risiko for kreft og noen andre sykdommer, hovedsakelig fordi meieriprodukter er hovedkilden til mettet fett i norsk kosthold – fett-typen 80 % nordmenn spiser helseskadelig mye av. Å spise mye meieriprodukter vil gå på bekostning av variasjon i kosten. Les mer om gevinster ved et mer plantebasert kosthold
Her kommer flere sitater fra denne oppsummeringen:
Willett WC, Ludwig DS. Milk and Health. N Engl J Med. 2020 Feb
13;382(7):644-654. doi: 10.1056/NEJMra1903547. Review. PubMed PMID: 32053300.
«Cow’s milk includes a complex combination of macronutrients, micronutrients, and growth-promoting factors that can contribute to human nutrition; however, all these nutrients can be obtained from other sources (as has been the case in many traditional societies with historically low intakes of dairy products). For adults, the overall evidence does not support high dairy consumption for reduction of fractures, which has been a primary justification for current U.S. recommendations.
Moreover, total dairy consumption has not been clearly related to weight control or to risks of diabetes and cardiovascular disease. High consumption of dairy foods is likely to increase the risks of prostate cancer and possibly endometrial cancer but reduce the risk of colorectal cancer. It is important to note that the reported health effects of dairy foods depend strongly on the specific foods or beverages to which they are compared; for many outcomes, dairy foods compare favorably with processed red meat or sugar-sweetened beverages but less favorably with plant-protein sources such as nuts.»
«The recommended intake amount has been justified to meet nutritional requirements for calcium and reduce the risk of bone fractures. However, the health benefit of a high intake of milk products has not been established, and concerns exist about the risks of possible adverse health outcomes. Therefore, the role of dairy consumption in human nutrition and disease prevention warrants careful assessment.»
«In prospective cohort studies, milk consumption is most consistently associated with a greater risk of prostate cancer,23,93 especially aggressive or fatal forms, but not with a greater risk of breast cancer.23 Total dairy intake has been associated with a greater risk of endometrial cancer, particularly among postmenopausal women who are not receiving hormone therapy, a finding possibly related to the sex-hormone content of dairy products.94 Consumption of dairy products or lactose has been hypothesized to increase the risk of ovarian cancer, but no relation was seen in a pooled analysis.95 In contrast, in meta-analyses and pooled analyses of primary data,96,97 milk consumption was inversely associated with the risk of colorectal cancer, potentially owing to its high calcium content.23»
«However, when major protein sources were compared, consumption of dairy foods was associated with lower mortality than consumption of processed red meat and eggs, with similar mortality to consumption of unprocessed red meat, poultry, and fish, and with significantly higher mortality than consumption of plant-based sources of protein107 (Figure 2).»
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«The basis for the U.S. recommendations for milk consumption derives from studies assessing the balance of calcium intake and excretion in just 155 adults in whom the estimated calcium intake needed to maintain balance was 741 mg per day.»