Scientists from Sun Yat-sen University found that milk drinking is linked to changes in heart disease and cancer death risks among older people.
Milk is packed with important nutrients such as calcium, phosphorus, B vitamins, potassium, and vitamin D. It is also an excellent source of protein and plays a key role in maintaining bone health.
However, milk can also cause food allergies. About 2% of children are allergic to the protein in cow’s milk. Lactose—the natural sugar in milk—can lead to bloating and diarrhea in people with lactose intolerance.
Previous research on the relationship between milk consumption and the risk of heart disease or cancer has produced mixed results.
In this study, the team examined the associations between milk consumption and the risks of all-cause, heart disease, and cancer mortality in a low–milk-consumption population using data from the Guangzhou Biobank Cohort Study.
The researchers analyzed data from 18,214 participants aged 50 years and older who had no cardiovascular disease at baseline (2003–2006).
Among these participants:
- 12,670 (69.6%) did not consume milk
- 2,669 (14.7%) consumed milk moderately (1–3 portions per week; 1 portion = 250 mL)
- 2,875 (15.8%) consumed milk at high levels (more than 3 portions per week)
During an average follow-up of 11.5 years, a total of 2,697 deaths occurred, including 917 deaths from heart disease and 1,029 deaths from cancer.
The team found that participants who drank milk moderately had lower risks of death from heart disease, stroke, and all causes compared with those who did not drink milk.
However, people with high milk consumption had higher risks of total cancer mortality, particularly esophageal cancer death.
The researchers did not find associations between high milk consumption and death risks from lung cancer, liver cancer, gastrointestinal cancer, or colorectal and anal cancers.
Based on these findings, the team concluded that in populations with much lower milk intake than those in Western countries, moderate milk drinking is linked to lower heart disease mortality, while high milk consumption is associated with higher total cancer mortality.
They noted that further studies are needed to clarify the different effects of milk on heart disease and cancer risks.
The research was published in Clinical Nutrition and conducted by Xiang Jun Wang et al.
