Physicians and Dietitians Commend Health Canada’s New Food Guide Warn Against Industry Influence

Publishing author:
Susan Macfarlane, M.Sc.A., RD

Contributors:
Dr. David Jenkins, MD, Ph.D., D.Sc.
Dr. Deniz Akyurekli, MD, FRCSC, dA BFPRS
Dr. John Grant, MD, FRCPC Pediatrics
Dr. Subhas Ganguli, MD, M.Sc., FRCPC
Dr. Tushar Mehta, MD, B.A.Sc., CCFP
Kristy Leavitt, RD
Pamela Fergusson, Ph.D., RD

As a registered dietitian, I am encouraged by Health Canada’s evidence-based approach to the new national Food Guide. Thus far, the Guide has focused on nutritious, sustainable diets, and specifically on recommending that Canadians eat more plant-based proteins. I know I speak for many other physicians and dietitians by saying that I applaud Health Canada for maintaining transparency and a commitment to sound science through this process.

Even more important, I urge Health Canada to stay the course as we approach the publication of the final Food Guide. Numerous evidence-based publications outline the health benefits of plant-based diets. Predominantly plant-based diets have been shown to reduce the risk of many lifestyle diseases, including cardiovascular disease (1), diabetes (2), and obesity (3) as well as certain types of cancer (such as breast (4), colon (5) and prostate (6)). Consumption of plant-based foods is also associated with greater longevity (7) and healthy weight management (8).

Given that the leading causes of death in Canada are cancer and heart disease(9), and that millions of Canadians live with diabetes(10) and obesity (11), the urgency of this issue can hardly be overstated. A recent study published in the Canadian Journal of Public Health found that insufficient consumption of fruits and vegetables costs the Canadian economy $4.39 billion annually, in the form of hospital care, drugs, physician services, premature death and disability.(12) The Heart and Stroke Foundation (13), Diabetes Canada(14) and Dietitians of Canada (15) have all recommended the increased consumption of plant foods, and it is time for our national Food Guide to do the same.

Despite evidence that plant-based diets are optimal for health, some oppose the changes to the Food Guide. As reported by the Globe and Mail in October 2017, government officials at Agriculture and Agri – Food Canada sent a secret memo to Health Canada, warning that “Messages that encourage a shift toward plant-based sources of protein would have negative implications for the meat and dairy industries.”(16) Now, the House of Commons Standing Committee on Agriculture and Agri-Food has publicly recommended that “the Government work with the agriculture and agri-food sector to ensure alignment and competitiveness for domestic industries” in developing the Food Guide. In trying to protect the bottom line of the industries they represent, these groups have suggested that the short- term economic interests of the meat and dairy industries take precedence over the health of Canadians. This is unacceptable.

The benefits of plant-based diets also extend to our natural environment. Animal agriculture has a substantial carbon footprint, with meat, poultry, dairy, fish and eggs all requiring vast amounts of resources to produce. Livestock production uses one-third of the world’s fresh water and is a major contributor to water pollution (17). It consumes 33% of all croplands (18) (including 40% of the world’s grain)(19); generates significant levels of methane, carbon dioxide and nitrous oxide, contributing to climate change (20); and is a major driver of biodiversity loss (21).

Plant-based diets can help resolve our most pressing environmental issues and boost Canada’s economy to boot. Many of the most nutritious plant-based foods are grown locally: Canada is one of the world’s largest suppliers of pulses, which include beans, peas, lentils, and chickpeas (22). By choosing plant-based proteins, we can support Canadian farmers and the farm-to-table movement, and uphold Canada as a leading producer of healthy, affordable, and sustainable foods.

Health Canada’s new recommendations reflect both the rising domestic interest in plant foods and global trends that favour plant-based eating. Many Canadians are actively reducing their meat consumption due to health concerns, ethics, environmental considerations, and cost. Plant-based proteins and milks have seen substantial growth in the past few years (the former is actually the fastest- growing market in Canada’s food processing sector (23)), and food giants like Nestlé, Danon and Tyson have already invested in meat and dairy alternatives. Other countries, such as Belgium and Brazil, have recently revised their dietary guidelines to emphasize minimally processed, plant-based foods, and the World Health Organization recommends that national dietary guidelines promote vegetables, fruits, whole grains, nuts and plant-based proteins.

According to Dr. David Jenkins, a renowned researcher in nutrition science and creator of the glycemic index, “Plant-food diets must be the way of the future.” It is heartening to see our national health authorities position Canada as a global leader in evidence-based recommendations. I commend Health Canada for staying true to its promise to base recommendations on the best available evidence, rather than allowing industry to dictate policy. The new Canada Food Guide, and the citizens it serves, will be better for it.

Canadians can sign this petition urging the Government of Canada to ensure that the new Food Guide is evidence-based: https://petitions.ourcommons.ca/en/Petition/Details?Petition=e-1339

REFERENCES

(1) Huang, T., Yang, B., Zheng, J., Li, G., Wahlqvist, M. L., & Li, D. (2012). Cardiovascular Disease Mortality and Cancer Incidence in Vegetarians: A Meta-Analysis and Systematic Review. Annals of Nutrition and Metabolism, 60(4), 233-240. doi:10.1159/000337301

(2) Rinaldi, S., Campbell, E. E., Fournier, J., O’Connor, C., & Madill, J. (2016). A Comprehensive Review of the Literature Supporting Recommendations From the Canadian Diabetes Association for the Use of a Plant-Based Diet for Management of Type 2 Diabetes. Canadian Journal of Diabetes, 40(5), 471-477. doi:10.1016/j.jcjd.2016.02.011

(3) Huang, R., Huang, C., Hu, F. B., & Chavarro, J. E. (2016). Vegetarian Diets and Weight Reduction: a Meta-Analysis of Randomized Controlled Trials. Journal of General Internal Medicine, 31(1), 109-116. doi:10.1007/s11606-015-3390-7

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