Dairy Consumption and Oral Health Impacts

Dairy products play a multifaceted role in the maintenance and promotion of oral health. Rich sources of calcium, phosphate and casein phosphopeptides, milk and fermented dairy deliver essential minerals that drive enamel remineralisation and strengthen tooth structure. Lactose, as the least fermentable dietary sugar, and bioactive proteins such as lactoferrin and lactoperoxidase contribute antimicrobial and anti-inflammatory effects within the oral environment. The high buffering capacity of milk helps to neutralise acids produced by oral bacteria, thereby reducing demineralisation and caries risk. Regular consumption of dairy is also associated with modulation of the oral microbiota, with reductions in key cariogenic species. Beyond caries prevention, emerging evidence indicates that dairy constituents may attenuate inflammatory responses in periodontal tissues and influence gene expression in oral epithelial cells. Globally, dietary guidelines encourage inclusion of milk and dairy to support dental health, while attention is needed to minimise added sugars and optimise food-matrix interactions in novel plant-based alternatives.

Research from Nature Portfolio

A study in a leading open-access journal investigated the effect of milk-derived lactoperoxidase on human oral squamous carcinoma cell lines. Exposure to milk fractions led to a significant downregulation of transcription factors ID1 and ID3, suggesting that specific milk enzymes can modulate gene expression in oral epithelial cells and may offer protective mechanisms against malignant transformation. These findings highlight the potential for dietary dairy components to influence cellular pathways beyond conventional antimicrobial action, opening new avenues for research into oral carcinogenesis and dietary interventions.

Dairy Consumption and Oral Health Impacts publication trend

The graph below shows the total number of articles in dairy consumption and oral health impacts across all publications each year (not limited to Nature Index journals).

Technical terms

Cariogenic potential: The capacity of a food or substance to promote acid production by oral bacteria and contribute to enamel demineralisation.

Buffering capacity: The ability of a solution, such as milk, to resist changes in pH when acids or bases are introduced.

Remineralisation: The process by which lost mineral ions are redeposited into demineralised enamel, restoring tooth hardness and integrity.

Oral biofilm: A structured community of microorganisms adherent to the tooth surface, embedded in a self-produced extracellular matrix.

References

1. Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix Effects. Nutrients (2023).
2. Milk lactoperoxidase decreases ID1 and ID3 expression in human oral squamous cell carcinoma cell lines. Scientific Reports (2020).
3. Self-reported bovine milk intake is associated with oral microbiota composition. PLOS ONE (2018).
4. Effect of various types of milk on salivary pH among children: a pilot randomized controlled crossover trial. BDJ Open (2023).
5. Evaluation of the Association between Amount and Type of Milk Consumption and Periodontitis: Data from the Korea National Health and Nutrition Examination Survey (2016–2018). Nutrients (2023).
6. The anti-inflammatory effect of milk and dairy products on periodontal cells: an in vitro approach. Clinical Oral Investigations (2018).