In 2019, the iconic Canada Food Guide was dramatically modernized, moving away from its traditional four food group structure and rainbow imagery toward a 'healthy plate' model. This shift marked the first time in the guide's history that dairy products were no longer a standalone category with recommended daily servings. This change was the result of a deliberate, evidence-based process that prioritized public health over industry interests.
A Shift Towards Evidence-Based Nutrition
One of the most significant changes behind the 2019 Food Guide was Health Canada's decision to base its recommendations solely on robust, high-quality scientific research, deliberately excluding industry-funded reports. This allowed the guide to move past recommendations that had been influenced by the food and beverage industry for decades. The new guiding principles focused on several key nutritional concepts that challenged dairy's traditional prominence:
Prioritizing Plant-Based Proteins
Scientific findings increasingly highlight the health benefits of plant-based foods, including a lower risk of cardiovascular disease, certain cancers, and type 2 diabetes. This led the new guide to explicitly encourage Canadians to choose protein foods that come from plants more often.
Some of the plant-based protein options highlighted in the guide include:
- Legumes, such as beans, lentils, chickpeas, and peas.
- Soy products like tofu, tempeh, and fortified soy beverages.
- Nuts, seeds, and nut butters.
The Saturated Fat Factor
Another critical factor was the evidence regarding saturated fat intake. Dairy products, especially those higher in fat, are a notable source of saturated fat. The new guidelines emphasize decreasing intake of saturated fat while increasing consumption of unsaturated fats. By lumping dairy into a broader 'Protein Foods' category, the guide encourages Canadians to consider a wider range of protein sources, many of which are lower in saturated fat or contain healthier unsaturated fats.
Minimizing Industry Influence
For years, previous versions of Canada's Food Guide faced criticism for reflecting the interests of the meat and dairy industries. In preparation for the 2019 update, Health Canada implemented strict rules to prevent direct lobbying from food and beverage industry representatives, a stark contrast to previous consultation processes. This move effectively insulated the guide's recommendations from commercial pressures, allowing them to focus exclusively on public health. The exclusion of this lobbying was a significant factor that facilitated the sweeping changes, including the demotion of dairy.
From Food Groups to a Healthy Plate
The most recognizable change was the move away from the 'rainbow' and defined serving sizes. The new plate model provides a visual representation of healthy eating proportions, advising Canadians to fill half their plate with fruits and vegetables, a quarter with whole grains, and a quarter with protein foods. Dairy products, including milk, cheese, and yogurt, were placed within this broader 'Protein Foods' category. The guide promotes water as the beverage of choice over juice or milk, further de-emphasizing dairy's historically central role.
Implications and Reception
The revisions to the Food Guide were met with a mix of praise and opposition. Public health advocates and plant-based diet supporters welcomed the evidence-based approach and emphasis on diverse protein sources. The dairy industry, however, expressed strong concern. Dairy Farmers of Canada publicly stated their belief that the new guide didn't reflect the available scientific evidence supporting milk's health benefits and could negatively impact the dairy sector. The changes did, indeed, have a profound effect, signaling a new direction in Canadian dietary recommendations.
Conclusion: Modernizing Dietary Advice
Ultimately, the reason why was dairy removed from Canada Food Guide as a standalone entity was not to condemn it, but to modernize and diversify nutritional advice based on the latest science. The 2019 guide treats dairy as one of many protein sources, advocating for a broader, more flexible, and plant-forward approach to healthy eating. By limiting industry influence and focusing on scientific evidence, Health Canada created a guide that better reflects contemporary nutritional understanding. While milk and dairy still have a place in a healthy diet—especially lower-fat, unsweetened options—they no longer hold a uniquely privileged position. For further reading on the new guidelines, visit the official Canada's Food Guide website.
Comparison Table: Old vs. New Food Guide Regarding Dairy
| Feature | Previous Guide (2007) | New Guide (2019) |
|---|---|---|
| Food Group Structure | Four distinct food groups, including a separate 'Milk and Alternatives' group. | 'Healthy Plate' model emphasizing proportions, with three categories: Vegetables and Fruits, Whole Grain Foods, and Protein Foods. |
| Dairy Focus | Daily recommended servings of milk or milk products for everyone (e.g., 2-4 servings per day). | Dairy products like milk, yogurt, and cheese are included in the 'Protein Foods' category alongside plant-based options. |
| Alternative Emphasis | Fortified soy beverages included in the 'Milk and Alternatives' group. | Encourages plant-based proteins more often; fortified soy beverage is the only non-dairy drink in the 'Protein Foods' category. |
| Beverage of Choice | Milk was often promoted alongside water. | Water is explicitly recommended as the drink of choice. |
| Influencing Factors | Recommendations were partly influenced by food and beverage industry lobbying. | Development involved strict restrictions to prevent industry lobbying from influencing recommendations. |
What are some examples of plant-based protein alternatives recommended by the new Food Guide?
- Legumes: Beans, lentils, chickpeas, and split peas.
- Soy products: Tofu, tempeh, and fortified soy beverages.
- Nuts and Seeds: Almonds, walnuts, sunflower seeds, and nut butters.
- Whole Grains: Some whole grains contain protein and are part of a balanced diet.
