Why Don't Chinese Drink Milk? Genetic, Cultural, and Historical Reasons

January 2, 2026 •

2 min read

According to a 2022 study, China's per capita annual dairy consumption was only one-third of the global average, revealing the deep-seated reasons why Chinese don't drink milk with the same frequency as many Western cultures. This phenomenon is driven by a combination of genetic factors, historical traditions, and evolving dietary preferences.

Quick Summary

Low milk consumption in China stems from high rates of adult lactose intolerance, historical traditions linking dairy to nomadic tribes, and an agricultural focus on crops over cattle. Modern trends are increasing dairy intake, but it remains below global averages.

Key Points

Lactose Intolerance: Most ethnic Han Chinese are genetically predisposed to lactose intolerance after infancy, causing digestive issues with milk.
Agricultural History: China’s historical focus on crop agriculture meant cattle were used primarily for labor, limiting milk availability and necessity.
Cultural Perception: Dairy was historically associated with nomadic 'barbarian' tribes and was not part of mainstream Han Chinese cuisine.
Nutritional Alternatives: The Chinese diet traditionally relied on soybean products like tofu and soy milk for protein and nutrients, filling the gap left by dairy.
Modern Trends: Dairy consumption is increasing today due to Western influence, government health promotion, and the growth of the dairy industry, though it remains below global averages.
Product Preferences: Modern Chinese consumers often prefer yogurt, flavored milk, and UHT milk, which may be more easily digested or culturally integrated than fresh milk.
Uneven Growth: Dairy consumption varies across regions, with urban areas showing higher intake than rural areas due to economic disparities.

The Primary Biological Reason: Widespread Lactose Intolerance

One of the most significant reasons why Chinese don't drink milk is the high prevalence of lactose intolerance among the adult population. This is due to lactase non-persistence, the natural decline in the ability to digest lactose after infancy for most of the world's population.

Lactase Persistence vs. Non-Persistence

Lactase persistence, the ability to digest lactose into adulthood, is a genetic mutation more common in populations with a history of dairy farming, like in Northern Europe. In contrast, a vast majority of East Asians, often over 90%, are lactose intolerant. For these individuals, consuming milk can cause digestive issues.

The Historic and Cultural Perspective on Dairy

Historically, Chinese dietary habits have not included much dairy due to agricultural practices and cultural views.

Nomadic vs. Agricultural Lifestyles

China's history is largely agrarian, focusing on crops with cattle used for labor, unlike nomadic cultures where dairy was central. This created distinct culinary traditions.

Cultural Stigma and Dietary Alternatives

Dairy was often associated with nomadic groups and thus culturally avoided by the Han Chinese majority. Instead, the Chinese diet features nutritious alternatives like soybean products.

Common traditional dairy alternatives:

Soy Milk (豆浆): A protein-rich beverage, often consumed at breakfast.
Tofu (豆腐): Made from soy milk, it offers high-quality protein.
Yogurt and Cheese (奶酪): Less common, primarily found in areas influenced by nomadic cultures.

The Historical and Culinary Landscape of Dairy in China

Dairy never became a widespread staple in China due to these factors and logistical challenges like the lack of refrigeration.

The Growing Dairy Market and Modern Chinese Consumers

Despite historical barriers, dairy consumption in China is increasing due to health awareness and economic growth.

Today, the benefits of milk are recognized, especially for children and the elderly, with UHT milk and yogurt being popular choices. However, consumption is still below global levels, partly due to cost and limited nutritional knowledge.

Comparison: Traditional Chinese Diet vs. Western Dairy Use


Aspect	Traditional Chinese Diet	Western Dairy Use
Primary Beverage	Soy milk, tea, water	Cow's milk
Main Protein Source	Tofu, meat (especially pork), fish, poultry	Dairy products (milk, cheese), meat
Genetic Adaptation	High prevalence of lactose intolerance	High prevalence of lactase persistence
Agricultural History	Agrarian society (rice, wheat) with cattle as labor	Pastoralist traditions (cattle herding)
Perceived Cultural Status	Dairy associated with nomadic 'barbarians'	Milk often a staple of wholesome diet
Common Dairy Products	Limited; mainly fermented products or specialties (yogurt, cheese)	Widespread consumption of milk, cheese, butter, cream

Conclusion: A Blend of Tradition, Biology, and Modernity

The lower milk consumption in China is a result of widespread lactose intolerance, historical agricultural practices, and cultural perceptions linking dairy to nomadic groups. This led to the development of nutritious dairy alternatives like soy products. While modern trends show increasing dairy consumption due to health awareness and government efforts, the influence of historical and genetic factors means patterns differ from Western countries.

Frequently Asked Questions

No, it is a misconception that all Chinese people are lactose intolerant. While a large majority have a genetic predisposition for lactase non-persistence, individual tolerance varies. Furthermore, many Chinese consume dairy products like yogurt, which is fermented and easier to digest, or low-lactose products.

Traditional Chinese cuisine did not include dairy because of a combination of factors. Cattle were primarily used for farm labor, not milk production, and a cultural aversion to dairy existed, with it being associated with nomadic tribes. The focus was on crops and alternative protein sources.

Historically, Chinese people obtained calcium and protein from various non-dairy sources. This included soybean products like tofu and soy milk, which are rich in protein, as well as vegetables, fish, and other meats.

While milk consumption in China is still low compared to the global average, it has been increasing significantly in recent years. This growth is driven by rising incomes, growing health awareness, and government initiatives promoting dairy intake.

Yes, some ethnic minority groups in China, particularly in northern regions like Inner Mongolia and Xinjiang, have historically consumed dairy products like cheese and yogurt due to their nomadic heritage. However, this was not typical for the majority Han Chinese population.

Yes, Western-style dairy products, including cheese, are increasingly available and popular in modern China, especially in urban areas and with the younger generation. Their consumption, however, is often as part of Western-style foods like pizza, not integrated into traditional Chinese recipes.

Some Chinese people describe a 'soh' smell in fresh milk that is unfamiliar and unpleasant to them, even among those who are lactose tolerant. This is likely a cultural difference in taste perception, as Westerners do not typically report the same observation.