The Genetic Predisposition to Lactose Intolerance
At the core of the question, 'what culture can't have dairy?', is the genetic trait known as lactase nonpersistence. All human infants produce the enzyme lactase to digest their mother's milk. For most of humanity, this enzyme production naturally diminishes after weaning, leading to lactose malabsorption in adulthood. Lactase persistence, the ability to continue producing lactase into adulthood, is a genetic adaptation that arose thousands of years ago among specific populations with a history of dairy farming, most notably in Northern and Central Europe. Therefore, it is more accurate to say that certain cultures can have dairy due to a genetic mutation, rather than others 'can't'.
For the vast majority of the global population, particularly people of East Asian, African, and Native American descent, lactase nonpersistence is the normal biological state. When these individuals consume milk or other lactose-heavy dairy products, the undigested lactose moves to the large intestine, where it is fermented by bacteria, causing symptoms like bloating, gas, and diarrhea. This physiological reality has shaped the dietary traditions of entire continents for centuries.
East and Southeast Asian Cultures
The prevalence of lactose intolerance in East and Southeast Asia is exceptionally high, with some estimates reporting figures between 90-100% of the adult population. Consequently, traditional East Asian cuisines are largely free of dairy products. For example, Japanese, Chinese, Vietnamese, and Thai food cultures developed without relying on milk or cheese, instead finding richness and creaminess from sources like coconut milk, soy milk, and other plant-based ingredients. Historically, the primary large bovines in these regions were used for farming, not dairy production, further reinforcing non-dairy diets.
- Chinese Cuisine: Outside of modern influences, dairy was a luxury food in imperial China and not a dietary staple. Dishes historically relied on vegetable oils and broths for their rich flavors. Soy milk, tofu, and other fermented soy products have provided protein and nutritional value for millennia.
- Japanese Cuisine: Centuries-old decrees based on Buddhist principles prohibited the consumption of many animal products, including dairy. Japanese cooking is built on a foundation of fermented products like miso and soy sauce, and many recipes remain naturally dairy-free.
- Vietnamese & Thai Cuisine: Coconut milk, derived from the meat of coconuts, is a cornerstone of many Southeast Asian curries, soups, and desserts, providing a naturally creamy, dairy-free alternative.
African and Native American Dietary Traditions
Beyond Asia, many other regions and cultures have evolved with minimal to no dairy consumption due to high rates of lactose intolerance.
- West and Southern African Cultures: Studies show that many West and Southern African populations have very high rates of lactose malabsorption. While some pastoralist groups in East Africa developed lactase persistence, the majority of the continent's culinary history is not centered around dairy. Staple crops and protein sources like yams, plantains, beans, and grains form the basis of many traditional diets.
- Native American Cultures: Native American communities also have historically high rates of lactose intolerance, with estimates between 75-90%. Prior to European contact, their diets were shaped by locally available ingredients such as corn, beans, squash, and various wild game, with no tradition of milking animals for human consumption.
Religious and Philosophical Avoidance of Dairy
In some cultures, dietary restrictions are not based on genetics, but on religious or philosophical principles. The Jewish tradition, for instance, has strict dietary laws known as kashrut.
- Kosher Dietary Laws: In Judaism, the biblical prohibition of cooking a kid in its mother’s milk has been interpreted by rabbinic tradition to mean that meat and dairy products cannot be consumed or prepared together. This has led to the development of a distinct culinary tradition that requires strict separation of milk and meat, including separate utensils, cooking surfaces, and even dishwashers. Therefore, in any given kosher meal, dairy is either entirely absent or kept separate, creating a significant number of dairy-free dishes and traditions.
Global Perspectives on Dairy Consumption: A Comparison
| Feature | Lactase Persistent Populations (e.g., Northern Europeans) | Lactase Non-persistent Populations (e.g., East Asians) |
|---|---|---|
| Biological Norm | Continued lactase production into adulthood | Decreased lactase production after infancy |
| Historic Environment | Long history of dairy farming and cattle domestication | Limited historical dairy consumption; different agricultural focus |
| Dietary Staple | Milk, butter, and cheese are central to cuisine | Plant-based ingredients, coconut milk, and soy are staples |
| Prevalence of Intolerance | Low (e.g., 5% in Denmark) | High (e.g., up to 100% in parts of Asia) |
| Cultural View | Often seen as a sign of health and prosperity | Not traditionally part of the diet, seen as foreign |
Adaptations and Non-Dairy Traditions
Cultures that lack a genetic tolerance for dairy have not faced nutritional disadvantages; rather, they have developed alternative methods for obtaining nutrients and creating flavorful, diverse cuisines. Fermentation is a key example, as it breaks down the lactose in dairy products, making them more tolerable. This is why even in some areas with higher intolerance, fermented dairy like yogurt or specific cheeses might be consumed in small quantities, as the lactose content is significantly reduced. This is different from the high lactase nonpersistence rates of most of East Asia, where even fermented dairy was historically uncommon due to a lack of overall dairy tradition. Instead, plant-based alternatives have been dietary cornerstones for centuries, long before the modern popularity of products like almond or oat milk. From the widespread use of tofu and soy milk in China to the importance of coconut milk in Southeast Asia, these cultures demonstrate a rich history of adapting to and thriving on non-dairy food sources. These traditions offer a blueprint for contemporary dairy-free diets.
Conclusion The concept of a 'dairy-loving' culture is a relative one, defined by specific genetic and historical circumstances. The majority of the global population, particularly across East Asia, Africa, and among Native American peoples, is genetically predisposed to lactose malabsorption. These cultures have historically thrived on diets that do not include dairy, leading to rich and diverse non-dairy culinary traditions. Whether due to genetic predisposition, religious law, or historical agricultural practices, many societies around the world have developed intricate and flavorful cuisines that demonstrate a world beyond dependence on dairy products. The global food landscape is a testament to human adaptability, showcasing that milk is a dietary choice, not a universal requirement.
Food Revolution Network's article offers more detail on the history of plant-based milks.
