Product Code Database
Dairy products or milk products are food products made from (or containing) milk.
The most common dairy animals are cow, water buffalo, goat, and Sheep. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. A facility that produces dairy products is a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance, veganism, environmental concerns, other health reasons or beliefs.
Milk varies in fat content. Skim milk is milk with zero fat, while whole milk products contain fat.
Milk is an ingredient in many confectioneries. Milk can be added to chocolate to produce milk chocolate.
| + !Dairy product !Amount of lactose | |
| Milk | Highest |
| Butter | Minimal (made from milk fat) |
| Hard cheese | Very low |
| Soft cheese | More than hard cheese |
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.
It has been suggested that consumption of insulin-like growth factor 1 (IGF-1) in dairy products could increase cancer risk, particularly prostate cancer. "Statement on possible carcinogenic hazard to consumers from insulin-like growth factor-1 (IGF-1) in the diet. assets.publishing.service.gov.uk. Retrieved 4 February 2023. 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. "Non-Technical Summary of Statement on possible carcinogenic hazard to consumers from insulin-like growth factor-1 (IGF-1) in the diet". assets.publishing.service.gov.uk. Retrieved 4 February 2023.
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".
target="_blank" rel="nofollow"> "Dairy and Heart Health". heartfoundation.org.nz. Retrieved 3 November 2023. 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".
target="_blank" rel="nofollow"> Dairy and the heart - Position statement. heartfoundation.org.nz. Retrieved 3 November 2023.
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."
target="_blank" rel="nofollow"> "Dairy & Heart Healthy Eating". heartfoundation.org.au. Retrieved 25 October 2023. 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 trials 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.
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.
Veganism is the avoidance of all animal products, including dairy products, most often due to the ethics regarding how dairy products are produced. The ethical reasons for avoiding meat and dairy products include how dairy is produced, how the animals are handled, and the environmental effect of dairy production. According to a report of the United Nations' Food and Agriculture Organization in 2010 the dairy sector accounted for 4 percent of global human-made greenhouse gas emissions.
Growing awareness of dairy products' environmental impact, specifically greenhouse gas emissions, has led to many people reducing or avoiding dairy. In the EU, dairy is responsible for 27% of all diet related emissions, on average, while Plant milk cause 2.5–4.5 times fewer emissions.
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