Dairy product/ja: Difference between revisions

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== Intolerance and health research ==

Dairy products may upset the [[digestive system]] in individuals with [[lactose intolerance]] or a [[milk allergy]]. People who experience lactose intolerance usually avoid milk and other lactose-containing dairy products, which may cause mild [[side effect]]s, such as abdominal pain, bloating, diarrhea, gas, and nausea. Such individuals may use non-dairy [[milk substitute]]s.

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===Cancer===

There is no scientific evidence that consuming dairy products causes cancer. The [[British Dietetic Association]] have described the idea that milk promotes hormone related cancerous tumour growth as a myth, stating "no link between dairy containing diets and risk of cancer or promoting cancer growth as a result of hormones". In 2024, [[Cancer Research UK]] stated "there is no reliable evidence that casein or hormones in dairy causes cancer in people". The [[American Cancer Society]] (ACS) does not make specific recommendations on dairy food consumption for cancer prevention. Higher-quality research is needed to characterise valid associations between dairy consumption and risk of and/or cancer-related mortality.

A 2023 review found no association between consumption of dairy products and [[breast cancer]]. Other recent reviews have found that low-fat dairy intake is associated with a decreased risk of breast cancer.

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====Colorectal cancer====

The [[American Institute for Cancer Research]] (AICR), [[World Cancer Research Fund International]] (WCRF), [[Cancer Council Australia]] (CCA) and [[Cancer Research UK]] have stated that there is strong evidence that consumption of dairy products decreases risk of [[colorectal cancer]]. A 2021 [[umbrella review]] found strong evidence that consumption of dairy products decreases risk of colorectal cancer. [[Fermented milk products|Fermented dairy]] is associated with significantly decreased bladder cancer and colorectal cancer risk. A scoping review for Nordic Nutrition Recommendations 2023 found a reduced risk of colorectal cancer from dairy intake.

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====Prostate cancer====

The AICR, WCRF, CCA and [[Prostate Cancer UK]] have stated that there is limited but suggestive evidence that dairy products increase risk of [[prostate cancer]]. Cancer Research UK have stated that "research has not proven that milk or dairy increases the risk of prostate cancer" and that high-quality research is needed.

It has been suggested that consumption of [[insulin-like growth factor 1]] (IGF-1) in dairy products could increase cancer risk, particularly prostate cancer. However, a 2018 review by the Committee on Carcinogenicity of Chemicals in Food, Consumer Products and the Environment (COC) concluded that there is "insufficient evidence to draw any firm conclusions as to whether exposure to dietary IGF-1 is associated with an increased incidence of cancer in consumers". The COC also stated it is unlikely that there would be absorption of intact IGF-1 from food by most consumers.

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===Cardiovascular disease===

The [[American Medical Association]] (AMA) recommends that people replace full-fat dairy products with nonfat and low-fat dairy products. In 2017, the AMA stated that there is no [[evidence-based medicine|high-quality clinical evidence]] that cheese consumption lowers the risk of cardiovascular disease. In 2021, they stated that "taken together, replacing full-fat dairy products with nonfat and low-fat dairy products and other sources of unsaturated fat shifts the composition of dietary patterns toward higher unsaturated to saturated fat ratios that are associated with better cardiovascular health".

In 2017, the [[National Heart Foundation of New Zealand]] published an [[umbrella review]] which found an "overall neutral effect of dairy on cardiovascular risk for the general population". Their position paper stated that "the evidence overall suggests dairy products can be included in a heart-healthy eating pattern and choosing reduced-fat dairy over full-fat dairy reduces risk for some, but not all, cardiovascular risk factors".

In 2019 the [[National Heart Foundation of Australia]] published a position statement on full fat dairy products, "Based on current evidence, there is not enough evidence to recommend full fat over reduced fat products or reduced fat over full fat products for the general population. For people with elevated cholesterol and those with existing coronary heart disease, reduced fat products are recommended." The position statement also noted that the "evidence for milk, yoghurt and cheese does not extend to butter, cream, ice-cream and dairy-based desserts; these products should be avoided in a heart healthy eating pattern".

Recent reviews of [[randomized controlled trial]]s have found that dairy intake from cheese, milk and yogurt does not have detrimental effects on markers of cardiometabolic health. A 2025 global analysis found that that total dairy consumption is associated with a 3.7% reduced risk of cardiovascular disease and a 6% reduced risk of stroke.

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===Other===

Consumption of dairy products such as low-fat and whole milk have been associated with an increased [[acne]] risk, however, {{as of|2022|lc=y}} there is no conclusive evidence. Fermented and low-fat dairy products are associated with a decreased risk of [[diabetes]]. Consumption of dairy products are also associated with a decreased risk of [[gout]].

A 2023 review found that higher intake of dairy products is significantly associated with a lower risk of [[inflammatory bowel disease]]. A 2025 review found that dairy product intake is associated with a lower incidence of [[tinnitus]].