American famous nutrition expert: milk cancer theory is misleading

Academician of the Chinese Academy of Engineering and a renowned American nutrition expert were recently interviewed in an exclusive session. The conversation focused on one of the most debated topics in modern nutrition: the role of milk in human health, especially for children. Milk has long been considered essential for children's growth and development due to its rich content of calcium, protein, and other vital nutrients. Experts have consistently promoted the idea of "a glass of milk per person per day" as part of a healthy diet. However, recent reports suggesting that milk may increase cancer risk have sparked widespread concern. These claims often cite research by T. Colin Campbell, a Cornell University professor, who argues that milk consumption is linked to chronic diseases such as heart disease, diabetes, and osteoporosis. This controversy has reignited the debate over whether milk is truly beneficial or potentially harmful. To get a clearer perspective, we reached out to Professor Campbell and Dr. Chen Junshi, an esteemed academician from the Chinese Academy of Engineering, to share their insights. The notion that milk is dangerous lacks scientific support. Despite some studies suggesting possible risks, the overwhelming consensus among nutrition experts is that milk remains a highly nutritious food. It provides essential vitamins, minerals, and proteins that are crucial for overall health. One of the key sources of the “milk-cancer” theory comes from the “China Health Survey Report,” which Campbell co-authored. This report examined the relationship between diet and disease, particularly highlighting how Western diets high in animal products may contribute to chronic illnesses. However, it's important to note that this study was based on observational data, not direct evidence that milk causes cancer. Campbell’s experiments with mice showed that casein, a protein found in milk, could enhance the carcinogenic effects of aflatoxin. But these findings are limited to laboratory conditions and cannot be directly applied to humans. As Dr. Chen pointed out, the way the mice were fed—relying solely on casein as a protein source—is not reflective of typical human diets. In reality, milk contains only about 3% protein, and people usually consume much more protein from other sources. Moreover, the study did not conclude that milk itself causes cancer. Instead, it highlighted the potential interaction between certain dietary components and carcinogens. The key takeaway is that correlation does not imply causation, and further research is needed to fully understand these relationships. Dr. Chen emphasized that the real value of this research lies in raising awareness about the importance of balanced nutrition. Understanding how different types of proteins affect the body can help shape healthier eating habits. In the U.S., milk consumption is much higher than in China, with per capita intake exceeding 300 kilograms annually. In contrast, China’s average is just 21.7 kilograms, far below global averages. This difference highlights the need for tailored dietary recommendations based on cultural and nutritional needs. Ultimately, while some concerns about milk remain, the scientific community generally agrees that it is a valuable part of a well-rounded diet. For those looking to improve their health, moderation and variety are key. Milk, when consumed as part of a balanced lifestyle, continues to offer significant benefits.

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