For generations, dairy has been promoted as a dietary cornerstone. Yet as nutrition science advances and food systems change, long-standing assumptions about dairy’s safety and necessity deserve careful reexamination.
The Case for Dairy, and Why It Persists
Dairy is commonly presented as an efficient source of calcium, protein, and several essential micro nutrients. Public health messaging has long emphasized milk for bone health, framing it as critical for building strong skeletons in youth and preventing fractures later in life. Dairy proteins, particularly whey and casein, are also promoted as high quality and beneficial for muscle maintenance, athletic performance, and aging populations.
More recently, certain dairy products, especially yogourt and cheese, have been portrayed as neutral or even protective for heart health, despite their saturated fat content. Fermented dairy is also marketed for gut health and weight management, and dairy’s affordability and cultural familiarity are often cited as reasons it remains embedded in dietary guidelines and institutional food programs.
These claims have helped establish dairy as both nutritionally “necessary” and broadly safe. However, necessity and familiarity are not the same as optimal health.




