Health and Nutritional Benefits of Dairy

Dairy foods are an important part of healthy, balanced diets and are included in dietary recommendations across Europe. The European Dairy Association's July 2026 factsheet, Health and Nutritional Benefits of Dairy, examines the nutritional contribution of dairy foods and the growing body of scientific evidence surrounding their role in health.

Milk, yoghurt, and cheese naturally provide a range of essential nutrients, including high-quality protein, calcium, phosphorus, potassium, iodine, and B vitamins such as B2 and B12. Dairy products also contribute smaller amounts of nutrients including vitamin A, vitamin D, magnesium, selenium, and zinc.

The publication highlights the importance of dairy throughout different stages of life. Protein and calcium contribute to normal bone development during childhood and adolescence and help maintain bones later in life. Protein also supports muscle maintenance, while calcium contributes to maintaining normal teeth. During pregnancy and breastfeeding, several nutrients found in dairy—including protein, phosphorus, magnesium, iodine, vitamin B12, and vitamin B2—are required in greater amounts.

EDA also reviews research examining associations between dairy consumption and a range of health outcomes. Depending on the type of dairy product, evidence discussed in the factsheet includes potential associations with reduced risks of type 2 diabetes and cardiovascular disease, as well as benefits related to body composition and bone health. Research on cheese and fermented dairy products is also considered, including evidence of neutral or favourable cardiometabolic outcomes.

A central message of the publication is that dairy foods should be considered as whole foods within overall dietary patterns, rather than focusing exclusively on individual nutrients in isolation. EDA notes that dairy consumption remains below recommended levels among some population groups in Europe, including certain adolescents, young women, and older adults.

The factsheet concludes that dairy foods can make a meaningful contribution to overall diet quality by providing a nutrient-rich and highly bioavailable source of essential nutrients. It calls for nutrition guidance to consider the role of whole foods and overall dietary patterns when addressing nutritional adequacy and public health.