Fez – A new study has revealed that regular consumption of dairy products may lower the risk of several chronic diseases, including heart disease, type 2 diabetes, and certain types of cancer.
Published in the “European Journal of Clinical Nutrition,” the research highlights the potential health benefits of both full-fat and low-fat dairy products, particularly fermented varieties like yogurt and cheese.
The meta-analysis drew from over 100 studies examining the health effects of dairy. It found that fermented dairy products—such as yogurt and kefir—consistently offered the most protective effects.
These products were associated with reduced risks of cardiovascular diseases, stroke, and cancers such as those of the bladder, breast, and colon.
“Fermented dairy appears to promote gut health and reduce inflammation, which are both linked to chronic disease prevention,” researchers noted.
Cheese was highlighted in 20 studies for its potential to reduce the risk of heart disease and some cancers, including breast and colorectal cancer.
Meanwhile, milk consumption showed mixed results. While some studies reported no significant effect, others found reduced risks for cancers of the mouth, bladder, and colon.
However, the report also noted exceptions. Five studies indicated that excessive dairy intake may be linked to higher risks of liver, ovarian, and prostate cancers, signaling the need for balance and individual dietary consideration.
The study reinforces dietary guidelines recommending two to three servings of dairy per day. Dairy products are rich in high-quality protein, calcium, magnesium, and vitamins B12 and A, making them a staple in balanced diets worldwide.
Despite some concerns, the overall conclusion from the review supports moderate dairy consumption as part of a health-conscious lifestyle.
