New research from Baylor College of Medicine has identified connections between dairy consumption and changes in gut bacteria composition, according to a recent article on earth.com.
The study, led by Dr. Li Jiao and published in the journal Nutrients, found that milk intake correlates with increases in beneficial microorganisms, while cheese consumption appears to reduce certain important gut bacteria.
The research examined how different dairy products affect the microbiome, the collection of microorganisms in the digestive system that help process nutrients. Milk consumption was associated with supporting a broader range of gut microbes, indicating a more diverse microbial environment.[
The study identified several key bacteria affected by dairy consumption. Faecalibacterium, which produces compounds that help maintain gut balance and reduce inflammation, showed increased presence with milk intake. Akkermansia, a bacterium linked to healthy weight and blood sugar regulation, also appeared more abundant in individuals who consumed more milk.
Conversely, cheese consumption had different effects on the gut microbiome. The research found that cheese intake reduced levels of Bacteroides, common gut bacteria that may influence colon health. Cheese also decreased Subdoligranulum, a bacterial genus associated with metabolic health functions.
The study noted that Bifidobacterium, recognized as a beneficial probiotic bacteria, may increase with certain dairy consumption patterns. This finding has attracted attention from researchers exploring dietary approaches to digestive health support.
Interestingly, yogurt consumption did not show clear connections to gut bacteria changes in this study. Researchers attributed this to very low yogurt consumption among participants, which limited their ability to conduct meaningful analysis of yogurt’s effects on bacteria like Akkermansia or Faecalibacterium.
The researchers suggest that milk’s higher lactose content might contribute to increased beneficial bacteria presence. Cheese, produced through fermentation processes, contains less lactose but includes other components that may influence gut bacteria differently.
The study involved 34 participants, primarily older men, with dairy intake levels below national averages. This limited sample size restricts the applicability of findings to other demographic groups, including younger individuals, women, and more diverse populations.
Data collection relied on self-reported food frequency questionnaires, which introduces potential accuracy concerns as participants may not perfectly recall their dietary habits. This methodology could affect the precision of correlations between dairy intake and microbiome changes.
The research adds to growing evidence that food choices influence more than basic nutrition. Dr. Jiao noted that dairy consumption may affect health by modifying the structure and composition of gut bacteria attached to the colon.
Future research plans include examining long-term microbiome changes and studying how different dairy types affect gut microorganisms across various age groups and backgrounds. Scientists also aim to understand how nutrients like calcium and protein work with gut microbes to support digestive function.
