Raw milk ­– Why experts say you shouldn't drink it

Raw milk has regained attention on social media, with proponents claiming various health benefits. However, these claims often need more scientific backing and overlook the potential risks associated with raw milk consumption. To shed light on this issue, Silvia Caswell, DO, MPH, associate program director of the preventive medicine residency program, outlined the actual dangers of raw milk and the importance of pasteurization.

Understanding Raw Milk and Its Risks

Raw milk that has not undergone pasteurization has been associated with several health risks. Pasteurization, a process developed over a century ago, involves heating milk to a specific temperature to kill harmful bacteria without significantly altering the milk's nutritional value. Despite the benefits of pasteurization, some people still advocate for consuming raw milk, citing supposed health benefits. However, Caswell warns against this practice.

"Raw milk can expose individuals to harmful germs such as Campylobacter, Cryptosporidium, E. coli, Listeria, and Salmonella," Caswell said. "These pathogens can cause severe illness, particularly in vulnerable populations such as pregnant individuals, those who are immunocompromised, young children under the age of five years old, and the elderly over 65 years old."

Symptoms of infections from these pathogens include nausea, vomiting, diarrhea, and abdominal pain. In severe cases, individuals may develop serious conditions such as Guillain-Barré syndrome or hemolytic uremic syndrome, which could be fatal.

Debunking Health Benefit Claims

Raw milk proponents often claim raw milk consumption can treat or alleviate conditions like lactose intolerance, asthma, allergies, and osteoporosis. However, Caswell clarifies that these claims are not supported by scientific evidence.

"There is no substantial evidence to support claims that raw milk can cure or alleviate these conditions," Caswell said. "Many of the studies cited are often misinterpreted or taken out of context. For instance, Caswell cited the 2007 PARSIFAL study, which explored the effects of farm milk on asthma and allergies. The study found an inverse association with farm milk consumption, but the study did not differentiate between raw and pasteurized milk as the authors could not objectively confirm whether the farm milk consumed was raw or boiled. The authors cautioned that raw milk could contain harmful pathogens and thus could not be recommended for asthma or allergy prevention.

Alternatives for Lactose Intolerance and Allergies

For those with lactose intolerance or dairy allergies, Caswell recommends exploring alternatives rather than consuming raw milk. Lactose intolerance is common in adults, and the enzyme lactase, which helps digest lactose, diminishes with age for most people throughout the world. However, some people may tolerate fermented dairy products like yogurt better due to the presence of beneficial bacteria that break down lactose that may allow for easier digestion.

Caswell suggests plant-based alternatives such as almond-, soy-, or oat-milk-based options.

"Soy milk fortified with calcium, vitamin A and vitamin D is an excellent alternative because it is nutritionally comparable to regular milk," Caswell said. "Dairy and dairy-based food products are the top sources of saturated fat in the standard American diet, which largely increases heart disease risk, and heart disease is the top cause of mortality in the United States. Thus, for people at risk of cardiovascular disease or other health risks related to dairy consumption, plant-based options are a healthier alternative."

The Importance of Pasteurization

Pasteurization remains critical for ensuring milk safety. Caswell emphasizes the need to consume pasteurized milk to avoid health risks. "Pasteurization is a well-established method to kill harmful pathogens in milk," she said. Choosing pasteurized milk products to protect yourself from foodborne illnesses is crucial."

Recent concerns about the Highly Pathogenic H5N1 Avian Influenza (H5N1 HPAI) have also highlighted the importance of pasteurization. A study published in the New England Journal of Medicine showed that pasteurization effectively reduces the number of viruses in milk in controlled laboratory conditions. Another study of retail samples found all samples to be negative for viable H5N1 HPAI virus, thus the supply of commercial milk remains safe. Public health agencies continue to monitor and regulate dairy products while working with dairy and poultry farms to ensure safety.

Want to prevent and detect diseases early? Learn more and make an appointment at the Center for Health Promotion’s Preventive Medicine Clinic here.