Abstract
Dairy products present a complex relationship with human metabolic diseases. Evidence suggests that fermented dairy products are consistently associated with a reduced risk of metabolic disorders, likely mediated by bioactive proteins, minerals, vitamins, probiotics, and fatty acids. Effects are highly context-dependent, influenced by product type, processing, individual physiology, and overall diet. Current evidence supports prioritizing unsweetened, fermented dairy within balanced dietary patterns for overall metabolic health. This review examines the association between dairy consumption and the risk of metabolic disorders, the role of bioactive dairy components, and their implications for metabolic health outcomes.