Can Transplant Patients Drink Milk Safely?

January 7, 2026 •

4 min read

According to the American Transplant Foundation, consuming dairy products like milk is an important part of a transplant recipient's diet for calcium and protein intake. However, special precautions are necessary regarding dairy to prevent foodborne illness. Specifically, can transplant patients drink milk, and what type is safest to consume?

Quick Summary

Yes, transplant patients can drink milk, but only if it is pasteurized. Unpasteurized dairy products carry harmful bacteria that are dangerous for immunocompromised individuals. Careful food handling and choosing low-fat options are also crucial for overall health.

Key Points

Only Pasteurized Milk is Safe: Transplant patients must only consume milk and dairy products that are clearly labeled as pasteurized to kill harmful bacteria due to their suppressed immune systems.
Avoid Raw Dairy: All unpasteurized or raw dairy, including milk, cheese, and soft-serve ice cream, should be strictly avoided due to the high risk of severe foodborne illness.
Choose Low-Fat Options: Opt for low-fat or nonfat dairy products to support cardiovascular health and manage weight gain, a common side effect of post-transplant medications.
Food Safety is Critical: Practice rigorous food safety, including checking expiration dates, proper storage, and avoiding high-risk foods like items from deli counters.
Consult Your Transplant Team: Always discuss your dietary plan with your transplant coordinator or a dietitian to receive personalized advice tailored to your specific medical needs.
Check Labels for Pasteurization: Be diligent about reading product labels to confirm that dairy and juice products have been pasteurized before consumption.

The Importance of Pasteurized Dairy for Transplant Patients

For transplant recipients, the immune system is intentionally suppressed with anti-rejection medications to prevent the body from attacking the new organ. While this is a critical part of a successful recovery, it also makes the patient highly susceptible to infections, including foodborne illnesses caused by bacteria like Listeria, Salmonella, and E. coli. This is why the source and processing of food and beverages, particularly dairy, is so important.

Raw, or unpasteurized, milk and dairy products have not undergone the heating process (pasteurization) that kills harmful bacteria. Even if sourced from healthy-looking animals, these products carry an unacceptable risk of causing severe, life-threatening infections in someone with a weakened immune system. Because the body cannot mount a strong defense, even common bacteria can become extremely dangerous.

Short-Term vs. Long-Term Dietary Considerations

Nutritional needs change significantly after a transplant. In the first few weeks and months, the body requires higher amounts of protein and calories to aid in healing. Pasteurized milk and other dairy products are excellent sources of protein, calcium, and Vitamin D, which is essential for bone health, especially as long-term steroid use can increase the risk of osteoporosis.

Initial Recovery (First 3-6 months): The focus is on providing sufficient protein and energy for healing. The transplant team may recommend slightly increased protein intake during this phase, with pasteurized dairy being a key source. Patients should adhere strictly to all food safety protocols.
Long-Term (Beyond 6 months): The emphasis shifts to maintaining a healthy diet to prevent complications like weight gain, high blood pressure, and diabetes, which can be side effects of immunosuppressant drugs. Low-fat or nonfat pasteurized dairy products are often recommended to manage calorie and fat intake.

Choosing the Right Dairy: A Practical Guide

Navigating the dairy aisle requires attention to detail. Reading labels is critical to ensure products are pasteurized and meet long-term health goals. Transplant patients should specifically look for labels that explicitly state the product has been pasteurized.

Milk: Opt for skim or 1% milk to minimize saturated fat intake. Always ensure it is clearly marked as pasteurized. Avoid raw milk entirely.
Cheese: Hard cheeses are generally safer, but always verify they are made from pasteurized milk. Soft cheeses, such as brie, camembert, and feta, are only safe if the label confirms pasteurization. Many pre-packaged versions in grocery stores are safe, but artisanal or farmers market soft cheeses may be raw.
Yogurt and Ice Cream: Choose low-fat or nonfat pasteurized yogurt. Plain yogurt is better than flavored, which often contains high amounts of added sugar. Packaged ice cream from reputable manufacturers is generally safe, but avoid soft-serve or ice cream from parlors unless their pasteurization and hygiene practices are guaranteed.
Fortified Products: Calcium-fortified plant-based milks (soy, almond) and juices can also provide needed nutrients, but always check for pasteurization.

Comparison of Dairy Product Safety for Transplant Recipients


Feature	Safer Choice (Lower Risk)	Avoid (Higher Risk)
Milk	Pasteurized skim or 1% milk	Unpasteurized (raw) milk, milk from farms
Cheese	Hard cheeses (cheddar, parmesan) and soft cheeses (mozzarella, cream cheese) clearly labeled "pasteurized"	Soft cheeses from unpasteurized/raw milk, artisanal cheeses without confirmation of pasteurization
Yogurt	Plain, low-fat, or nonfat pasteurized yogurt	Unpasteurized yogurt, soft-serve yogurt
Ice Cream	Factory-packaged, pasteurized ice cream	Soft-serve or homemade ice cream made with raw eggs or unpasteurized ingredients
Juices/Ciders	Pasteurized juices and ciders	Unpasteurized juices (e.g., from fruit stands, flash-pasteurized brands)

General Food Safety Practices with Dairy

Even with pasteurized products, proper food handling is paramount for transplant patients. Cross-contamination is a significant risk that must be managed carefully. Here is a list of best practices:

Check Dates: Always check the "use-by" date on dairy products and discard any that have expired.
Proper Storage: Store dairy products in the refrigerator between 0°C and 5°C and ensure the fridge is not overloaded.
Avoid Deli Counters: Avoid buying deli-style items like pre-prepared cheese salads, which can have an unknown risk of contamination.
Cleanliness: Always wash hands thoroughly before and after handling food, and sanitize food preparation surfaces regularly.

For more information on food safety guidelines, the Cleveland Clinic offers an excellent resource.

The Role of the Transplant Team

Dietary needs for transplant recipients can be complex and are highly individual. Factors such as the type of transplant, current medications, and any pre-existing conditions like diabetes can all affect diet. The recommendations in this article serve as general guidelines, but every patient should work directly with their transplant team.

Before making any changes to your diet, or if you have any questions, it is crucial to consult with your transplant coordinator or a registered dietitian who specializes in transplant nutrition. They can provide personalized advice and monitor for any potential complications related to diet and medication interactions, such as those with certain fruits.

Conclusion

In conclusion, transplant patients can and should drink milk, provided they follow strict food safety guidelines. The most critical rule is to only consume pasteurized dairy products to avoid the risk of severe bacterial infections. Choosing low-fat versions helps manage long-term health risks like weight gain and heart disease. While general guidelines are helpful, always consult with your healthcare team for personalized nutritional advice. By being vigilant about food safety, transplant recipients can enjoy milk and other dairy products as a healthy part of their recovery and long-term wellness plan.

Frequently Asked Questions

Transplant patients must avoid raw (unpasteurized) milk because their immunosuppressant medication weakens their immune system, making them highly vulnerable to dangerous bacteria like Listeria, Salmonella, and E. coli that can be present in raw milk.

Low-fat or skim milk is generally recommended for transplant patients over whole milk. This is because immunosuppressants can cause weight gain and affect blood sugar, so choosing lower-fat options helps manage these health risks.

Yes, but only cheese made from pasteurized milk. Hard cheeses are typically safe, but for soft cheeses like feta or brie, you must check the label to confirm they were made with pasteurized milk. Unpasteurized cheeses should be avoided.

Your transplant team will provide specific guidance based on your recovery. However, in the initial stages after the procedure, protein-rich foods including pasteurized milk are often encouraged to support healing.

Yes, but it is important to choose versions that are calcium-fortified and pasteurized, just like with regular dairy. Always read the label to be sure.

Grapefruit and its juice can interfere with the effectiveness of certain anti-rejection medications, such as Prograf (tacrolimus) and Cyclosporine, and should be avoided. Always confirm with your doctor or pharmacist about any food-medication interactions.

No, homemade ice cream and soft-serve should be avoided. These may contain raw eggs or unpasteurized ingredients and are a high-risk food for foodborne illness. Stick to commercially packaged, pasteurized ice cream.