Lácteos: New Study Highlights the Unique Impact of Milk and Cheese on Gut Microbiota

A groundbreaking study has shed new light on the varying impacts that milk and cheese have on the gut microbiota of humans, offering intriguing insights into the complexities of dietary influence on health. Conducted with intestinal biopsies from 34 participants, this investigation reveals that, contrary to the common assumption of uniformity among dairy products, milk and cheese drive different bacterial proliferations within the gut.

The research, published on February 21, 2025, indicates that milk consumption is associated with a higher alpha microbial diversity, reflecting a richer and more uniform bacterial presence. Notably, the intake of milk heightened levels of Faecalibacterium and Akkermansia bacteria, which are linked with anti-inflammatory properties and improved intestinal barrier functions, respectively. These findings suggest that milk may serve as a probiotic, fostering beneficial bacterial populations.

Conversely, cheese consumption was found to reduce this diversity, correlating with a diminished presence of Bacteroides and Subdoligranulum. While Bacteroides have been related to colorectal cancer risks, low levels of Subdoligranulum are associated with metabolic disorders.

These results underscore the complex relationship between dairy intake and microbiome composition, challenging the assumption that all dairy products influence gut health similarly. As scientists continue to delve into microbiota research, this study provides a critical step toward understanding how specific foods might optimize gut health. Despite the small scale of the study, its findings are significant for nutritional science and suggest that consumers might benefit from tailored dietary choices to support a healthy microbiome.