A Review Finds Milk Is Not Inflammatory for Most People
A review published in Critical Reviews in Food Science and Nutrition examined 52 clinical studies involving people to assess how milk and dairy products affected markers of inflammation. The analysis covered whole-milk products, low-fat items and fermented dairy.
Overall, the dairy products studied did not produce a pro-inflammatory effect in healthy participants. The findings were also neutral or favourable among some people with metabolic changes, including obesity and metabolic syndrome. The results therefore covered more than milk alone.
Yogurt, kefir and certain cheeses were included in the discussion of fermented foods. Micro-organisms alter some of their components during fermentation, giving these products characteristics that differ from those of unfermented milk. In a video posted on Instagram, Julio Cesar Luchmann, who describes himself as a clinical herbalist and neuroscientist, said the research showed that fermented foods were “in fact, anti-inflammatory”. The review's findings are described in the source as a potentially favourable effect within a balanced diet, rather than a basis for unlimited consumption.
Luchmann also highlighted the distinction between milk allergy and lactose intolerance. An allergy involves an immune response to milk proteins and can affect the skin, digestive system or respiratory system. Lactose intolerance results from difficulty digesting lactose, the natural sugar in milk, because of low lactase production. Its symptoms can include gas, abdominal swelling, cramps and diarrhoea.
People diagnosed with a milk-protein allergy are advised in the source to follow an exclusion plan set by a health professional. Some people with lactose intolerance can tolerate small portions, lactose-free products or selected fermented dairy. Recurrent symptoms after consuming dairy should be investigated rather than automatically attributed to inflammation. Children should not have food groups removed without assessment by a paediatrician or nutritionist. Tolerance to lactose varies, and complete avoidance is not necessary for everyone with intolerance.
Milk, yogurt and cheese provide protein, calcium and other nutrients, although dairy is not indispensable and a dairy-free diet can also meet nutritional needs. Removing dairy without suitable replacements may affect the balance of the diet. Plant-based drinks are not automatically nutritionally equivalent to milk: some contain little protein, while meaningful amounts of calcium and vitamin D may depend on fortification. Consumers are therefore advised to check labels and, where needed, obtain individual dietary guidance.
