Dairy products in the Mediterranean Diet

Dairy products, especially yogurt and cheese, have a prominent place in Greek cuisine.

In fact, Greece has a long tradition in dairy farming and has a number of dairy products with Protected Designation of Origin (PDO) – products that combine authentic flavour with high nutritional value.

Some examples of these products are feta cheese, Cretan graviera, Metsovone and Cretan xinomyzithra.

At the same time, Greek yogurt is a popular product that is internationally recognised for its high nutritional value and health benefits.

Dairy products are nutrient-dense and an excellent source of high-quality protein, containing all the essential amino acids in sufficient quantities.

They also contain fats, mainly saturated, and small amounts of carbohydrates, mainly in the form of simple sugars, predominantly lactose.

Dairy products are known for their high content of calcium and phosphorus, minerals important for the health of our bones and teeth, and they are considered one of the best sources of vitamin B2 (riboflavin).

Certain dairy products, such as traditional Greek yogurt and certain cheeses, are an excellent source of probiotics. According to the World Health Organization, probiotics are living microorganisms, which, when taken in sufficient quantities, can lead to health benefits for the host.

Incorporating dairy products into our diet can offer us significant health benefits.[1] Specifically, dairy products can contribute positively to bone health due to their high content of key minerals. In addition, yogurt can act as a shield against diabetes; in 2024, the U.S. Food and Drug Administration approved a relevant health claim. [2]

As an important natural source of probiotics, dairy products can promote bowel health. Several studies have shown that healthy intestinal microflora is essential for bowel health and overall wellbeing, offering direct protection against pathogenic microorganisms.

In the past, full-fat dairy products were demonised for their high saturated fat content and, by extension, their possible risks to cardiovascular health. More recent data do not indicate that low-fat dairy products are better for heart health.[3] [4] In fact, more and more studies and international recommendations recognise the value of the food matrix rather than individual nutrients. 

In conclusion, dairy products can definitely have a place on our table, as they have been linked to significant health benefits.

BIBLIOGRAPHY

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[1] Thorning T,1 Raben A, Tholstrup T, Soedamah-Muthu S, Givens I, Astrup A. Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence. Food Nutr Res. 2016 60: 10.3402/fnr.v60.32527.doi: 10.3402/fnr.v60.32527.

[2] U.S. Food and Drug Administration (FDA). Response Letter to Petition for a Qualified Health Claim for Yogurt and Reduced Risk of Type 2 Diabetes Mellitus (Docket No. FDA-2019-P-1594). FDA; 01 March 2024. Available at: https://www.fda.gov/media/176608/download?attachment. Accessed October 2024.

[3] Giosuè Α, Calabrese Ι, Vitale Μ, Riccardi G, Vaccaro O. Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review. Nutrients. 2022 14(4): 831. doi: 10.3390/nu14040831.

[4] Kiesswetter E, Stadelmaier J, Petropoulou M, et al. Effects of dairy intake on markers of cardiometabolic health in adults: A systematic review with network meta-analysis. Adv Nutr 2023 14:438–50.