The study’s findings reveal nuanced benefits across different dairy products. While milk and cheese showed some positive associations—with milk linked to a reduced risk of oral, bladder, and colorectal cancers, and cheese linked to a lower risk of heart disease and certain cancers—the evidence was often mixed. In contrast, yoghurt and fermented dairy products like kefir consistently showed the strongest and most positive health outcomes. These products were associated with a lower risk of heart disease, type 2 diabetes, and various cancers such as bladder, breast, and colorectal.

A key factor behind the consistent benefits of fermented dairy is its probiotic content. The study highlights that the healthy bacteria in products like yoghurt and kefir support gut health and improve immune function, which may explain their protective effects against chronic diseases. This emphasis on probiotics provides a strong scientific rationale for manufacturers and a clear marketing message for the international dairy community, positioning fermented dairy as a superior choice for health-conscious consumers.

The research also challenges a long-standing dietary recommendation regarding fat content. The review found that both full-fat and low-fat dairy were linked to better heart health, with most studies showing no significant difference in health risks between the two. This suggests that the moderate consumption of full-fat dairy can be a part of a healthy diet, providing new insights for both producers and consumers in the evolving landscape of dairy economics.