What Cultures Do Not Consume Dairy?

December 2, 2025 •

5 min read

An estimated 70% of the world's adult population has some degree of lactose malabsorption, revealing that dairy consumption is not a universal human practice. This is particularly true for cultures in East Asia and many parts of Africa, where dairy has been historically absent from traditional diets due to a combination of genetic, cultural, and environmental factors.

Quick Summary

Many populations, especially across East Asia and sub-Saharan Africa, have historically low rates of dairy consumption due to high prevalence of lactose intolerance. Reasons include lack of lactase persistence, unsuitable climates for dairy farming, and cultural reliance on alternative protein sources like soybeans.

Key Points

Prevalence of Intolerance: Approximately 70% of the world's population has lactose malabsorption, with many cultures historically not consuming dairy.
Genetic Factors: Most East Asians and Africans do not possess the gene for lactase persistence, meaning they cannot digest lactose effectively into adulthood.
Agricultural Norms: Many East Asian cultures developed agriculture focused on crops rather than large-scale dairy farming due to land use and climate.
East Asian Cuisines: Traditional Chinese, Japanese, and Korean foods are largely dairy-free, relying on ingredients like soy, rice, and fish.
African Foodways: Many traditional African and Caribbean cuisines are naturally dairy-free, often utilizing palm oil or coconut milk instead of dairy fats.
Traditional Protein Sources: Cultures without dairy relied on alternative protein sources, with soy products like tofu being a key example in East Asia.
Cultural Integration: While some modern global cuisines have incorporated dairy, many traditional dishes worldwide remain naturally dairy-free.

The Genetic Basis: Lactase Persistence

The most significant factor determining a culture's dairy consumption is the genetic trait of lactase persistence. Lactase is the enzyme that allows the digestion of lactose, the sugar found in milk. While most humans produce this enzyme during infancy, the gene for lactase production typically switches off after childhood. However, a genetic mutation that emerged roughly 10,000 years ago in regions like northern Europe allowed some populations to continue producing lactase into adulthood. This gave them an evolutionary advantage, especially in environments where dairy became a reliable food source.

In stark contrast, populations without a history of dairy farming, such as those in East Asia and most of sub-Saharan Africa, did not develop this trait. This means that for a vast majority of the world's population, consuming dairy products as an adult leads to uncomfortable gastrointestinal symptoms like bloating, cramps, and gas. This physiological reality has profoundly shaped culinary traditions and dietary norms.

Cultural and Environmental Drivers

Beyond genetics, several cultural and environmental factors have influenced dairy consumption across the globe. Some societies, like those in East Asia, developed complex agricultural systems that focused on crop farming rather than livestock for milk. The resources required for dairy production, such as large pastures, were often scarce in these dense, agricultural regions. Instead, they developed protein-rich alternatives, with soybeans being a primary example. Tofu, soy milk, and fermented soybean products became staple foods, making dairy unnecessary for nutritional needs.

In some cultures, religious beliefs also played a role. Early Buddhism, which heavily influenced parts of East Asia, historically frowned upon the consumption of animal products, including milk. In Japan, for instance, imperial decrees in the 7th century prohibited the eating of certain animals, and while dairy was consumed by some nobles for a period, it largely disappeared from the national diet until Western influences centuries later.

Cuisines that are Traditionally Dairy-Free

For those seeking dairy-free options, a wealth of traditional cuisines offers delicious and naturally compliant dishes. Many culinary traditions have evolved entirely without relying on milk, butter, or cheese. This section explores some of the most notable examples.

East Asian Cuisine (Chinese, Japanese, Korean)

East Asian cuisines are perhaps the most widely recognized for their minimal dairy use. While dairy is becoming more common in modern fusion dishes, traditional recipes are overwhelmingly dairy-free. Instead of butter, cooking oil is used. Richness comes from ingredients like coconut milk (in Southeast Asian cooking), sesame oil, and nuts. Fermented soy products like miso, tofu, and soy sauce provide umami and protein.

Chinese: Stir-fries, steamed fish, and noodle soups are the foundation of Chinese cuisine, almost universally free of dairy. Soybean curd (tofu) and soy milk are integral parts of the diet.
Japanese: The traditional diet is based on rice, fish, vegetables, and soy products. Dairy is essentially non-existent in authentic Japanese cooking, with flavors derived from dashi, soy sauce, and mirin.
Korean: Traditional Korean meals focus on grilled meats, fermented vegetables (kimchi), and rice. Cheeses have been introduced more recently but are not a staple of classic recipes.

Traditional African and Caribbean Cuisines

Sub-Saharan Africa and many Caribbean islands have low historical dairy consumption, primarily due to high rates of lactose intolerance. Cuisines in these regions are often rich in flavor from spices, peppers, and starches, with plant-based milks from coconut or grains used where a creamy consistency is desired.

West African: Dishes often feature stews with a base of tomatoes, onions, and chili peppers. Ingredients like yams, cassava, and plantains are staples, with cooking fats sourced from palm oil or other plant-based oils.
Ethiopian: The cuisine is rich with spiced stews, but these are traditionally made with a clarified, fermented butter called niter kibbeh. However, many traditional dishes served during fasting periods are vegan and entirely dairy-free, relying on oil instead. Dishes like yetsom beyaynetu are entirely plant-based.
Caribbean: Staples like rice and peas, jerk chicken, and plantain dishes do not traditionally contain dairy. Coconut milk is a cornerstone ingredient for creating creamy sauces and curries.

South American and Mesoamerican Cuisines

Prior to European colonization, the indigenous populations of the Americas did not consume dairy. The traditional diets were based on corn, beans, squash, and other indigenous plants. While dairy was introduced and integrated into many modern national cuisines, traditional recipes remain dairy-free.

Mesoamerican: Ancient civilizations relied on staples like corn, beans, and chili peppers. Dishes often included avocados, squash, and tomatoes, all naturally dairy-free.

Comparison Table: Dairy Consumption by Cultural Region


Region	Historical Dairy Consumption	Key Dietary Staples	Lactase Persistence Rate	Primary Dairy-Free Alternatives
Northern Europe	High	Grains, dairy products (milk, cheese, butter), meats	High (>70%)	None needed, but modern alternatives are gaining traction.
East Asia	Very Low	Rice, soy products (tofu, soy milk), fish, vegetables	Very Low (<30%)	Soy milk, coconut milk, nut-based sauces.
West Africa	Low	Yams, cassava, rice, stews, plant-based oils	Very Low (<35%)	Palm oil, coconut milk, grain-based products.
South Asia	Moderate to High*	Grains, lentils, vegetables, dairy products (ghee, paneer)	Varies (Northern is higher)	Coconut milk, clarified butter (ghee) used traditionally.
Mesoamerica (Indigenous)	Non-existent	Corn, beans, squash, avocado, chili peppers	Very Low	Plant-based ingredients, vegetable oils.

*Note: While South Asia has a long history of dairy use, particularly fermented products like ghee and yogurt, lactose intolerance is still more prevalent than in Northern Europe. Fermented products have lower lactose content, making them more tolerable.

Why This Matters in a Globalized World

Understanding these cultural differences is increasingly important in our globalized world. As people migrate and cuisines blend, knowledge of dietary norms and potential intolerances becomes critical. Chefs and home cooks are creating innovative plant-based dishes that celebrate these traditional dairy-free approaches. The rise of veganism and increased awareness of dietary restrictions have brought traditional cuisines that don't consume dairy to the forefront of modern food trends. Instead of viewing these cultures as an exception, it is perhaps more accurate to see lactase persistence as the exception, with a majority of the global population following a dairy-free path rooted in centuries of history and genetics.

Conclusion

For many cultures around the world, the absence of dairy is not a modern dietary trend but a historical and biological reality. Primarily due to genetic factors, environmental conditions, and cultural developments, populations across East Asia, most of Africa, and indigenous America never integrated dairy into their traditional foodways. This has resulted in a rich tapestry of dairy-free cuisines that rely on a diverse array of plant-based ingredients for nutrition and flavor. Exploring these culinary traditions offers a deeper appreciation for global dietary diversity and provides a natural roadmap for those seeking to reduce or eliminate dairy from their diet.

Sources

National Institutes of Health (NIH) | (.gov). Definition & Facts for Lactose Intolerance.
National Institutes of Health (NIH) | (.gov). Lactose intolerance.
Reddit. Why has dairy been virtually absent from Asian cuisine? Is there....
Quora. What are the reasons people in East Asia don't eat dairy?.

Frequently Asked Questions

Traditional diets in China, Japan, and Korea are largely dairy-free due to high lactose intolerance rates and a history of agriculture focused on crops rather than dairy animals. While modern diets in these regions may include some dairy products, they are not a historical staple.

The main reason many African cultures do not consume dairy is the high prevalence of lactose malabsorption, with up to 84% of some populations being affected. Climatic and environmental factors also made large-scale dairy farming difficult in many regions.

Cultures without dairy derived calcium and protein from alternative sources. In East Asia, soy products like tofu and soy milk were crucial. In Africa and the Americas, sources included leafy green vegetables, beans, and seeds.

Yes, it is estimated that around 70% of the world's adult population has lactose malabsorption, the reduced ability to digest lactose. This is the norm for most of humanity, with lactase persistence being the genetic exception.

No, indigenous peoples of the Americas, including Mesoamerican civilizations like the Aztec and Maya, did not consume dairy products before European colonization. Their diets were based on indigenous crops like corn, beans, and squash.

While Northern European countries have high lactase persistence rates, some Southern and Eastern European populations, like those in Greece and Italy, have higher rates of lactose intolerance compared to their northern neighbors, which has influenced their traditional diets.

Common dairy alternatives include soy milk and tofu in East Asia, coconut milk in Southeast Asia and the Caribbean, and various plant-based oils and fermented ingredients.