Health risks related to milk consumption: a critical evaluation from the medical perspective [Gesundheitsrisiken durch Milchkonsum: Eine kritische Bewertung aus ärztlicher Sicht]

Abstract

Background: Recent epidemiological studies associate the consumption of non-fermented cow's milk, but not fermented milk products, with an increased risk of diseases of civilization. Objectives: Presentation of epidemiological and pathophysiological data on health risks associated with milk consumption. Method: Selective PubMed surveys between 2005-2020 considering epidemiological studies which clearly differentiate between non-fermented versus fermented milk and its potential health risks. Results: Epidemiological studies confirm a correlation between milk consumption and birthweight, linear growth during puberty, acne vulgaris, type 2 diabetes mellitus, prostate cancer, breast cancer, hepatocellular carcinoma, non-Hodgkin lymphoma, Parkinson's disease and over-all mortality. In comparison to milk consumption, the intake of fermented milk/milk products exhibits neutral to beneficial health effects, which are explained by attenuated mTORC1 signaling due to bacterial fermentation of milk. Conclusions: Long-term persistent consumption of non-fermented milk, but not fermented milk/milk products, might increase the risk of diseases of civilization. The avoidance of milk, especially pasteurized fresh milk, may enhance the prevention and reduce the recurrence of common Western diseases of civilization. © 2021, Springer Medizin Verlag GmbH, ein Teil von Springer Nature.