Can a Patient Drink Pasteurized Milk?
Yes, patients can safely drink pasteurized milk—it is the only form of milk recommended for consumption, as pasteurization effectively eliminates dangerous pathogens while maintaining nutritional value. 1, 2
Safety Profile of Pasteurized Milk
Pasteurized milk is safe for all populations, including those at highest risk for foodborne illness. The modern pasteurization process (heating milk to at least 161°F for more than 15 seconds, followed by rapid cooling) has been regulated by the FDA since 1924 and effectively eliminates pathogenic bacteria without compromising nutritional content. 1
Key Safety Evidence
Pasteurization dramatically reduces disease burden: Before pasteurization began in the 1920s, raw dairy products caused hundreds of outbreaks of tuberculosis, brucellosis, and enteric infections in the United States. 1
Nutritional equivalence is maintained: Scientific analyses demonstrate that pasteurized milk contains equivalent levels of proteins, carbohydrates, calcium, and most vitamins compared to raw milk. 1, 2
Minimal vitamin changes: While some B vitamins (B1, B2, folate) and vitamin C show small decreases after pasteurization, the overall nutritional impact is minimal since milk is not a primary dietary source for most of these vitamins (except vitamin B2, which remains adequately present). 3
Populations Who Should Exclusively Consume Pasteurized Milk
The following groups must avoid unpasteurized milk entirely due to severe morbidity and mortality risks:
Pregnant women: Face a 13- to 17-fold increased risk of invasive Listeria monocytogenes infection, with 20% risk of spontaneous abortion or stillbirth and two-thirds of surviving infants developing neonatal infection (pneumonia, sepsis, or meningitis). 1, 2
Infants and children: Accounted for 79% of raw milk outbreak cases from 1998-2009, with particular risk for E. coli O157-associated hemolytic-uremic syndrome. 1, 2
Immunocompromised individuals: Including those with HIV, who face increased risk of serious infections from multiple pathogens (E. coli O157, Campylobacter, Salmonella, Listeria, Giardia, Norovirus). 2
Common Misconceptions to Address
Debunk these myths with patients:
Myth: Pasteurization destroys important nutrients — False. Claims about destroyed proteins, calcium, or enzymes are not substantiated by independent scientific studies. 1, 2
Myth: Raw milk prevents lactose intolerance — False. Claims that pasteurization destroys lactase have no scientific basis; lactose intolerance is unrelated to pasteurization status. 1, 2
Myth: Pasteurized milk causes autism, allergies, or asthma — False. These claims are based solely on testimonials and anecdotes, not scientific data. 1, 2
Nutritional Benefits of Pasteurized Milk
Pasteurized milk remains an excellent source of essential nutrients for most patients:
- High-quality protein, calcium, phosphorus, vitamin A, vitamin D (in fortified products), riboflavin, vitamin B-12, potassium, zinc, choline, magnesium, and selenium. 4
Clinical Pitfall to Avoid
Do not restrict pasteurized dairy for respiratory symptoms. For patients with chronic bronchitis or increased mucus production, focus on evidence-based interventions (avoiding respiratory irritants, proper medications, mucus clearance techniques) rather than eliminating nutritious pasteurized dairy products. 4