What food group are milk and eggs in?

November 2, 2025 •

4 min read

According to the USDA's MyPlate guidelines, milk and eggs are not classified within the same food group, despite often being stored together in the grocery store's refrigerated aisle. While milk is the primary component of the Dairy group, eggs are a prominent member of the Protein Foods group, highlighting a key distinction in nutritional categorization that many people overlook. This separation is crucial for understanding a balanced diet and catering to specific dietary needs or allergies.

Quick Summary

Milk and eggs are in different food groups: milk is categorized as a Dairy product, derived from mammals, while eggs are in the Protein Foods group, originating from poultry. The common misconception comes from them being animal products often shelved together.

Key Points

Separate Food Groups: Milk belongs to the Dairy group, while eggs are categorized in the Protein Foods group, according to USDA guidelines.
Different Origins: Milk is produced by mammals, whereas eggs are laid by birds.
Refrigeration, Not Classification: The common misconception that milk and eggs are in the same food group stems from their shared placement in refrigerated supermarket aisles.
Key Nutrients: Milk is valued for calcium and vitamin D, crucial for bone health. Eggs are a source of high-quality protein and essential amino acids.
Allergy Implications: People with dairy allergies or lactose intolerance can safely consume eggs, as eggs contain no lactose or milk proteins.
Broader Protein Category: The Protein Foods group also includes meat, seafood, beans, peas, nuts, and seeds, offering diverse options.
Informed Dietary Choices: Understanding these distinctions is crucial for managing specific dietary needs, such as those related to allergies or veganism.

Understanding the USDA MyPlate Food Group System

To understand why milk and eggs are in separate food groups, it is first necessary to look at the food classification system used by the United States Department of Agriculture (USDA), known as MyPlate. This system divides food into five primary groups to help Americans build healthy eating patterns: Fruits, Vegetables, Grains, Protein Foods, and Dairy. The categorization is based on a food's nutritional profile and its origin, which explains the division between these two common kitchen staples.

The Dairy Group: Milk and its Relatives

The Dairy group is reserved for foods made from the milk of mammals, such as cows, goats, and sheep. Milk is the foundational food in this category, and its products are recognized for their high content of calcium, vitamin D, and potassium. The inclusion of these specific nutrients is a key reason for the Dairy group's separate existence. Not all milk-based items make the cut, however. According to MyPlate, foods like cream cheese, butter, and cream are excluded because their high-fat content and lower calcium levels mean they don't align with the nutritional benefits expected from the Dairy group.

Primary examples of Dairy foods:
- Milk (fluid, powdered, evaporated)
- Yogurt (including fortified soy yogurt)
- Cheese (hard, processed, and soft varieties)
- Kefir
Nutritional highlights:
- Excellent source of calcium for bone health
- Often fortified with vitamin D
- Provides high-quality protein

The Protein Foods Group: The Home of Eggs

In contrast, eggs are categorized under the Protein Foods group. This group is broadly defined to include all foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds. Eggs, which are laid by birds like chickens, are rich in high-quality protein and essential amino acids, making them a cornerstone of this category. Their inclusion is based on their primary nutrient contribution, which is protein, not on their origin from a mammary gland, which is the specific definition of dairy. It's worth noting that plant-based sources like beans, peas, and lentils also fit into this versatile group.

Key examples of Protein Foods:
- Poultry (chicken, turkey)
- Meats (beef, pork)
- Seafood (fish, shellfish)
- Beans, peas, and lentils
- Nuts and seeds
- Eggs

Comparison of Milk and Eggs

To highlight the key differences, here is a comparison table outlining their core classifications and attributes:


Attribute	Milk	Eggs
Food Group	Dairy	Protein Foods
Source	Produced from the milk of mammals (e.g., cows, goats)	Laid by birds (e.g., chickens, ducks)
Key Nutrient	Primarily calcium and vitamin D	Primarily high-quality protein
Common Misconception	Sometimes mistakenly thought to be interchangeable with eggs due to being sold nearby	Mistakenly identified as a dairy product
Lactose Content	Contains lactose (a milk sugar)	Does not contain lactose

Historical and Cultural Reasons for the Confusion

The persistent confusion over what food group are milk and eggs in can be attributed to a combination of historical and practical factors. For decades, grocery stores have placed eggs in the refrigerated dairy aisle alongside milk, cheese, and yogurt. This practice is largely due to the shared refrigeration needs of these products, not because of a shared food classification. Additionally, in many traditional food patterns, milk and eggs are often consumed together, such as in omelets, cakes, and other recipes, further blurring the lines in consumers' minds.

Dietary Considerations

Recognizing the distinct food groups for milk and eggs is vital for informed dietary choices. For example, individuals with a dairy allergy or lactose intolerance can consume eggs without worry, as eggs contain neither milk proteins nor lactose. Conversely, a person with an egg allergy must still be cautious with dairy products, as their allergies are entirely separate. Understanding this distinction is essential for those with specific health conditions or dietary philosophies, such as veganism, which excludes all animal products including both milk and eggs.

Conclusion: The Distinct Nutritional Roles of Milk and Eggs

In conclusion, despite their frequent pairing in grocery aisles and recipes, milk and eggs belong to two separate and distinct food groups: Dairy and Protein Foods, respectively. The distinction is not arbitrary but is rooted in the foods' biological origin and primary nutritional profile. Milk is the product of mammals, prized for its calcium and vitamin D content, while eggs come from birds and are an excellent source of complete protein. For healthy eating and managing dietary restrictions, knowing this fundamental difference is more than just a piece of trivia—it is a cornerstone of nutritional literacy.

Note: For further information on the MyPlate guidelines and food categorization, consult the official USDA MyPlate website.

Frequently Asked Questions

No, eggs are not a dairy product. Dairy products are defined as foods made from the milk of mammals, such as cows or goats. Eggs come from birds, such as chickens.

They are often placed together in the refrigerated section for logistical reasons related to storage temperature, not because they belong to the same food group. Both require refrigeration to maintain freshness.

Based on the USDA's MyPlate system, eggs are classified within the Protein Foods group. This group also includes meat, poultry, seafood, nuts, and seeds.

Yes, it is perfectly safe for people with lactose intolerance to eat eggs. Lactose is a sugar found in milk, and since eggs are not a dairy product, they do not contain lactose.

Yes, the Protein Foods group is not limited to animal products. It also includes plant-based sources of protein like beans, peas, lentils, nuts, seeds, and processed soy products.

Besides milk, the Dairy group includes foods like yogurt, cheese, lactose-free milk, and fortified soy milk. Items like butter and cream cheese are typically excluded due to their high fat and low calcium content.

No, an egg allergy is distinct from a dairy allergy. A dairy allergy is an immune reaction to the proteins in milk, whereas an egg allergy is a reaction to proteins found in eggs.