Why Do Doctors Say No To Milk? The Medical Reasons

November 14, 2025 •

3 min read

An estimated 65% of the global population has a reduced ability to digest lactose, a key reason why doctors may say no to milk for many individuals. Medical professionals and nutritionists often advise patients to limit or eliminate dairy based on individual health profiles and specific concerns.

Quick Summary

Medical professionals cite various reasons for advising against milk, including high saturated fat content linked to heart disease, widespread lactose intolerance, and the presence of hormones and antibiotics. The article examines the risks of unpasteurized milk and conflicting evidence surrounding dairy's impact on bone health and cancer risk.

Key Points

Lactose Intolerance is Widespread: A majority of the global population cannot digest lactose, leading to bloating, gas, and pain after consuming milk.
Saturated Fat is a Risk Factor: High saturated fat in full-fat milk can raise LDL ('bad') cholesterol, increasing heart disease risk for susceptible individuals.
Hormone Concerns Exist: Hormones like IGF-1 and estrogen, found in higher concentrations in milk from pregnant cows, have been linked to an increased risk of certain cancers.
Raw Milk is Dangerous: Unpasteurized milk carries a high risk of bacterial contamination from pathogens like E. coli and Salmonella, which can cause severe illness.
Correlation with Skin Issues: Dairy consumption has been correlated with skin problems like acne and eczema, possibly due to its effect on hormones like insulin and IGF-1.
Not a Universal Bone Health Panacea: Some studies challenge the idea that high dairy intake is essential for preventing fractures, particularly in adults.

Understanding the Complexities of Milk

For decades, milk has been hailed as a nutritional powerhouse, essential for building strong bones and providing calcium. However, modern medical perspectives and extensive research paint a more nuanced picture. For certain individuals, milk and dairy products can pose significant health challenges, leading many doctors to recommend alternatives or complete avoidance.

Lactose Intolerance and Allergies

One significant reason doctors advise against milk is lactose intolerance, affecting around 65% of the world's population. This occurs when the body lacks lactase, the enzyme needed to digest lactose, causing symptoms like bloating, gas, and stomach pain. The severity varies, and prevalence differs among ethnic groups. Beyond intolerance, a cow's milk protein allergy (CMPA) is an immune system reaction to milk proteins, potentially causing severe reactions, particularly in children.

Saturated Fats and Cardiovascular Health

Full-fat dairy is a major source of saturated fat, which can raise LDL cholesterol and increase heart disease risk. While research on saturated fat is evolving, many health bodies still advise limiting intake, especially for those with heart conditions.

Hormones and Antibiotics in Milk

Concerns exist regarding hormones and antibiotics in conventional milk. The use of rBGH in cows can increase IGF-1 levels in milk, which some studies link to increased risk of certain cancers, though more research is needed. Antibiotic use in cows can contribute to antibiotic resistance in humans. Organic milk may be recommended to avoid these issues.

The Controversial Link to Other Conditions

Research explores links between dairy and other conditions:

Acne: Studies suggest a correlation between dairy intake and acne, potentially due to hormonal effects.
Certain Cancers: Some research investigates links between dairy and cancers like ovarian cancer, but findings are mixed.
Inflammatory Conditions: For some, dairy can trigger inflammation, potentially worsening conditions like eczema.

A Balanced Perspective: Is Milk Right for You?

Advice against milk is personalized. For those who tolerate it well and have no specific health risks, moderate consumption of low-fat or organic dairy might be fine. However, if you experience symptoms or have risk factors, discuss dairy elimination with a healthcare professional.

Comparison of Milks: Dairy vs. Plant-Based Alternatives

To provide clarity, here is a comparison table outlining the key differences between standard cow's milk and some popular plant-based alternatives.


Feature	Cow's Milk (Full-Fat)	Soy Milk	Almond Milk	Oat Milk
Protein	High (~8g per cup)	High (~7g per cup)	Low (1g per cup)	Moderate (~3g per cup)
Saturated Fat	High (~8g per cup)	Low (0.5g per cup)	Very Low (0.5g per cup)	Low (0.5g per cup)
Calcium	High (fortified)	High (fortified)	High (fortified)	High (fortified)
Vitamins	B12, D, A	B12, D, A	E, D	B2, D
Common Concerns	Lactose intolerance, saturated fat, hormones	Soy allergy	Phytic acid can hinder mineral absorption	High in carbohydrates

The Dangers of Raw Milk

Raw milk, unlike pasteurized milk, is not heated to kill harmful bacteria such as E. coli, Salmonella, and Listeria. Health organizations strongly advise against consuming raw milk due to the risk of severe, sometimes fatal, foodborne illnesses, particularly for vulnerable populations.

Conclusion

Doctors' advice on milk consumption is individualized, considering factors like lactose intolerance, allergies, and health conditions such as heart disease. Concerns about saturated fats and hormones in conventional milk are valid for at-risk patients. The availability of plant-based alternatives and the known risks of raw milk provide more options for personalized healthy diets. For more on the complex role of hormones in dairy, see research discussed in Hormones in Dairy Foods and Their Impact on Public Health.

Frequently Asked Questions

While milk is a source of calcium, some studies have questioned whether high dairy intake effectively prevents fractures in adults. Evidence suggests that a varied, plant-rich diet can also support bone health.

Lactose intolerance is a digestive issue caused by the inability to break down milk sugar (lactose), while a milk allergy is an immune system reaction to milk proteins, casein and whey.

The medical community has debated the effects of naturally occurring hormones and those from rBGH treatment in milk. Concerns exist regarding potential links to certain cancers, though further research is ongoing.

Raw milk is unpasteurized and can contain harmful bacteria like E. coli and Salmonella, which can cause severe, and sometimes fatal, foodborne illnesses. Pasteurization is a heat process that kills these pathogens.

Multiple studies have shown an association between milk consumption, particularly low-fat and skim milk, and an increased risk of acne. This may be linked to dairy's influence on hormones like insulin.

Yes, many individuals with lactose intolerance can tolerate small amounts of dairy, especially fermented products like yogurt and hard cheeses, which contain less lactose. Lactose-free milk products are also an option.

Popular plant-based alternatives include soy milk (high in protein), almond milk (low in calories), and oat milk (creamy texture and higher fiber). Choose fortified versions to ensure adequate calcium intake.