Among the many ‘hot’ topics in the cancer and nutrition conversation is dairy. You’ve probably read conflicting information about whether it poses a health risk or not, but the reality is much more nuanced and, in many cases, more reassuring. What the research shows depends greatly on the type of cancer and the type of dairy. So, let’s take an evidence-based look at where things actually stand.
The Reassuring News
For some cancers, dairy appears to be genuinely protective. Major reviews, including from the World Cancer Research Fund, conclude dairy probably lowers the risk of colorectal cancer – an effect linked to its calcium content. In addition, one large UK study found a diet rich in calcium and dairy reduced colorectal cancer risk by roughly 17%, with the benefit increasing as intake rose.
For breast cancer overall, the type of dairy may be what matters most: low-fat and fermented products like yogurt have generally been associated with reduced breast cancer risk, while high-fat milk and processed cheese have shown trends in the opposite direction.
In addition, some studies link higher dairy intake to a slightly increased risk of prostate cancer, and certain research ties whole or high-fat milk specifically to less favorable outcomes.
The common thread appears to be that high-fat dairy tends to be the more concerning category.
In terms of hormone receptor-positive breast cancer risk, the research is also mixed. Some evidence shows total dairy intake is linked to a lower risk. Whereas a 2021 review looking at the consumption of yogurt, cottage cheese and ricotta cheese specifically, suggests protection against estrogen receptor-negative breast cancer.
Overall, the evidence is just not clear or consistent enough to determine whether a risk exists relative to dairy consumption and breast cancer.
What About After a Diagnosis?
This is the million-dollar question! Unfortunately, we still do not have a clear picture. One notable study found high-fat dairy intake – but not low-fat dairy – was associated with higher mortality after a breast cancer diagnosis. At the same time, broader reviews have found no significant link between dairy intake and recurrence or mortality across most studies.
Practical Guidance
While the disease risk may be unclear, we can feel good about keeping certain dairy foods part of our everyday: favor lower-fat and fermented options, keep portions moderate, and remember dairy is a valuable source of protein, calcium, and vitamin D.
Fermented dairy like yogurt and kefir is also a standout choice! Beyond being lower risk in the research, it delivers live probiotic cultures that support gut health and a balanced microbiome.
One important note – patients who are immunocompromised or neutropenic during treatment are sometimes advised to limit live-culture foods. This is very much a “check with your care team” situation, ensuring you do everything you can to minimize your risk of foodborne illness.
The Bottom Line
No single food makes or breaks a person’s cancer experience. Overall, nutrition works best when it’s individualized, as your needs depend on your cancer type, treatment, overall health and your wellness goals.
By: Erin Pellegrin, RD, LDN
Sources:
- Vieira et al., “Foods and beverages and colorectal cancer risk,” Annals of Oncology (2017)
- Papier, K., Bradbury, K.E., Balkwill, A.et al. Diet-wide analyses for risk of colorectal cancer: prospective study of 12,251 incident cases among 542,778 women in the UK.Nat Commun 16, 375 (2025). https://doi.org/10.1038/s41467-024-55219-5
- Does Dairy Increase Breast Cancer Risk? – Breastcancer.org
- Watling et al., UK Biobank prospective analysis, British Journal of Cancer (2023)
- Lu W, Chen H, Niu Y, Wu H, Xia D, Wu Y. Dairy products intake and cancer mortality risk: a meta-analysis of 11 population-based cohort studies. Nutr J. 2016 Oct 21;15(1):91. doi: 10.1186/s12937-016-0210-9. PMID: 27765039; PMCID: PMC5073921.
- Seokyung An, Madhawa Gunathilake, Jeongseon Kim, Dairy consumption is associated with breast cancer risk: a comprehensive meta-analysis stratified by hormone receptor and menopausal status, and age, Nutrition Research, Volume 138, 2025, Pages 68-75, ISSN 0271-5317.
- Kroenke CH, Kwan ML, Sweeney C, Castillo A, Caan BJ. High- and low-fat dairy intake, recurrence, and mortality after breast cancer diagnosis. J Natl Cancer Inst. 2013;105(9):616-623. doi:10.1093/jnci/djt027
- Jung AY, et al. (CUP Global). “Postdiagnosis dietary factors, supplement use and breast cancer prognosis: Global Cancer Update Programme (CUP Global) systematic literature review and meta-analysis.” International Journal of Cancer, 2023;152(4):616–634. doi:10.1002/ijc.34321.
- Akyil, S., Winkler, S., Meyer, D. et al. Association between dairy intake and multiple health outcomes: a scoping review of systematic reviews and meta-analyses. Eur J Clin Nutr 80, 16–27 (2026)
- Research Table: Dairy Products and Breast Cancer Risk: https://www.komen.org/breast-cancer/facts-statistics/research-studies/topics/dairy-products-and-breast-cancer-risk/
- Neutropenic Diet – Memorial Sloak Kettering Cancer Center