A review published in the journal Food Science & Nutrition on Mar. 25 examines the nutritional and therapeutic potential of camel milk, while warning about the risks associated with consuming it raw.
The review is important because camel milk has gained attention as a possible functional food that could help manage conditions such as type 2 diabetes, autism, and asthma. However, questions remain about its safety when consumed unpasteurized.
Researchers analyzed studies from 2000 to 2025 to assess the biochemical properties of camel milk and its effects on human health. The findings suggest that camel milk contains insulin-like proteins, exosomes, antibodies, and lactoferrin—components linked to improved metabolic health and immune function. For example, one randomized controlled trial found that patients with type 2 diabetes who drank raw camel milk daily for three months saw significant reductions in fasting blood glucose levels and HbA1c values. Another study reported improvements in social interaction and language skills among children with autism who regularly consumed camel milk.
Camel milk also showed potential benefits for children with asthma by reducing their reliance on inhaled corticosteroids after two months of daily intake. Additional laboratory research indicated that fermented camel milk might protect against cardiac toxicity in animal models.
Despite these positive outcomes, the review warns against drinking raw camel milk due to documented cases of contamination by Salmonella species—including Salmonella enterica—and links to outbreaks of brucellosis caused by Brucella melitensis. The authors conclude that pasteurization is essential for safe consumption: "while scientific evidence supporting the inclusion of camel milk as a functional food is growing, consuming this 'white gold' in its raw, unpasteurized form poses a hidden risk of zoonotic diseases." They add that more standardized human trials are needed before recommending widespread use.
The broader implications suggest interest will continue to grow around alternative dairy products like camel milk—especially those perceived as hypoallergenic or beneficial for chronic conditions—but researchers stress caution until larger clinical studies confirm both efficacy and safety.
