Cow’s milk is often the subject of criticism–some praise its nutritional composition of protein, calcium, potassium, magnesium and vitamins and some believe drinking milk is not only unnecessary but harmful and unsustainable for the planet. In fact, many adults are even intolerant to it, but what most concerning is its link to certain diseases. According to some detractors, milk can cause a systemic inflammatory state, which could be responsible for the onset of diseases like diabetes, cardiovascular issues and cancer, which affect a healthy life expectancy. But what is the truth? We find out.

Nutritional properties of milk

Milk contains macronutrients like protein, fat and sugar. It also comprises micronutrients including vitamins and minerals. Nutritionist biologist, Elena Dogliotti and scientific upervisor, Fondazione Umberto Veronesi explain what the science says in Milk publication. “Those who are healthy and consume milk and dairy products moderately along with a healthy, balanced diet have no reason to worry, while those with a high fat and cholesterol intake can choose skimmed milk.”

Can milk cause inflammation?

“There is no conclusive data that shows a direct relationship between milk consumption and systemic inflammation, unlike, for example, sugar, saturated fat or refined flours,” says Simona Santini, a nutrition biologist. “Milk can create disturbances for lactose-intolerant people who, in this case, can replace it with vegetable drinks.”

Those who are not lactose intolerant, therefore, have no reason to remove milk from their diet. The important thing to remember is moderation.

Is drinking milk every day bad for you?

There are no unique recommendations globally for the consumption of milk or dairy products, but most countries recommend at least one serving of milk or dairy products per day.

As Simona Santini explains, “According to the Italian healthy eating guidelines, three daily servings of milk or yogurt (125 ml) can be consumed. Yogurt, compared to milk, has milk enzymes that play a positive action on the bacterial flora and therefore on the immune system.”

• Milk and yogurt: one 125-mL serving
• Fresh cheese (cottage cheese): one 100-mL serving
• Matured cheese: one 50-gram serving. Their consumption should not exceed twice a week because they are higher in saturated fat and cholesterol.

Do consumption of milk and dairy products increase the risk of cancer? Let’s avoid oversimplifications!

According to science, to date, it is impossible to prove the link of a single food to the occurrence of cancer without taking into account the overall diet and lifestyle. Not least because, it is the foods themselves that are complex, composed of multiple nutrients that can have different effects on health.