High milk intake may be linked with a higher rate of death, according to a new study detailed in The BMJ.

According to researchers, their findings may be explained by the high levels of lactose and galactose in milk, that have been proven to raise oxidative stress and chronic inflammation in animal studies.

The researchers warn, however, that their study cannot prove cause and effect and that their findings “should be interpreted cautiously.”

Previous research examining the significance of milk for the prevention of fractures and the impact on mortality rates reveal contradictory findings.

Led by Professor Karl Michaëlsson, researchers set out to determine whether high milk intake may raise oxidative stress, which, as a result, impacts the risk of mortality and fracture.

The researchers had participants answer food frequency questionnaires for 96 common foods, including milk, yogurt and cheese. They utilized national registers to track fracture and mortality rates.

In women, the findings revealed no decline in fracture risk with higher milk consumption. The researchers also learned that women who imbibed more than three glasses of milk per day had a higher risk of death than women who imbibed less than one glass of milk per day. Men also had a greater risk of death with higher milk intake.

The findings also revealed a positive association between milk intake and biomarkers of oxidative stress and inflammation.

Interestingly, the researchers learned that a high consumption of fermented milk products, such as yogurt and cheese, was linked to lowered rates of mortality and fracture.

“Our results may question the validity of recommendations to consume high amounts of milk to prevent fragility fractures,” the researchers write. “The results should, however, be interpreted cautiously given the observational design of our study. The findings merit independent replication before they can be used for dietary recommendations.”