Milk and dairy products have long been promoted as essential sources of calcium that help children grow taller and reduce the risk of osteoporosis. However, health experts are now warning that excessive consumption of processed dairy products could instead increase health risks, particularly for the heart and kidneys.
A past report by Harvard University suggested that consuming too many dairy products may be linked to higher mortality risks, partly due to the large amounts of saturated fat found in many modern processed dairy foods.
From cheese-covered ribs and milk-based hotpot soups to bubble tea topped with cheese foam, dairy products have become deeply embedded in modern eating habits across Taiwan and other Asian countries.
However, doctors say many consumers overlook the fact that milk products also contain significant amounts of fat.
Jiang Guanyu, an attending physician at Taipei City Hospital Zhongxing Branch’s Integrative Medicine Department, said people should treat milk as a fatty food rather than assuming it is automatically healthy.
He also warned that people prone to bloating or digestive discomfort should moderate their dairy intake.
Nutritionists explained that fresh milk contains animal fat, with around 60 to 70 per cent consisting of saturated fat. When further processed into products such as cheese, cream and desserts, the health burden may become even greater.
Investigations into supermarket dairy shelves found that many processed cheeses, yoghurts and dairy snacks contain additives such as sodium phosphate and polyphosphate.
Nutritionist Xia Ziwen warned that excessive inorganic phosphorus additives can interfere with calcium absorption and may even place additional strain on the kidneys.
She added that high sodium content in cheese products may further reduce calcium absorption while increasing calcium loss from the body.
Experts also cautioned consumers about products such as cheesecake, cheese sticks and flavoured yoghurts, which may contain significant amounts of cream, additives and artificial ingredients despite being marketed as healthy foods.
Doctors further warned that excessive dairy fat intake could increase the risk of atherosclerosis and cardiovascular disease over time.
Attention has also turned towards milk tea products commonly sold at cafés, breakfast shops and bubble tea outlets.
Experts noted that many drinks marketed as “fresh milk tea” may actually contain non-dairy creamers, milk powders or reconstituted milk rather than genuine fresh milk.
Chen Mingru from National Taiwan University explained that many creamers are made primarily from vegetable oils mixed with artificial milk flavouring instead of actual dairy.
A 2024 consumer investigation in Taiwan reportedly found that only around 10 per cent of stores selling “fresh milk tea” clearly disclosed the brand or source of milk used in their drinks.
Industry insiders also claimed many smaller beverage outlets rely on reconstituted milk or blended dairy products because genuine fresh milk is significantly more expensive.
Food industry experts explained that many creamers are chemically hydrogenated to improve shelf life and stability, resulting in higher levels of saturated fats.
Health experts are now calling for stricter regulations and clearer labelling standards to ensure consumers fully understand what they are actually drinking and eating.
