Greek Yogurt | whatsinit

About

What it is and where it shows up.

Greek yogurt is a strained, fermented dairy product made by culturing milk with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, then removing excess whey to produce a thick, protein-rich food. It is consumed as a nutritious whole food valued for its high protein content, probiotics, calcium, and other micronutrients.

Safety summary

The regulatory and scientific consensus.

Greek yogurt has a well-established favorable safety profile with rare and mild adverse effects at typical dietary intake levels. It contains live bacterial cultures that are broadly recognized as safe; individuals with lactose intolerance may experience digestive discomfort due to residual lactose, though its reduced lactose content compared to regular milk is generally better tolerated. No acceptable daily intake (ADI) is established as it is a whole food, not a food additive.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	EFSA granted a health claim in 2010 confirming that live yogurt cultures (L. delbrueckii subsp. bulgaricus and S. thermophilus) improve lactose digestion in individuals with lactose maldigestion. Greek yogurt is regulated as a fermented milk product under EU food law. No ADI applies as it is a whole food.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Yogurt and fermented milk products are regulated under Chapter 2.1 (Dairy Products and Analogues) of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. 'Greek yogurt' is not defined as a separate standard; it is governed under the general fermented milk/yogurt category. Dairy terms including 'yogurt' are reserved for products derived from milk per sub-regulation 2.1.1.source
FDA (Food and Drug Administration) (United States)	Approved	Yogurt is governed by the FDA Standard of Identity at 21 CFR 131.200. There is no separate standard of identity for Greek yogurt or high-protein yogurt specifically; FDA issued a Request for Information (RFI, Docket FDA-2024-N-5716) in January 2025 to assess whether the existing SOI aligns with Greek yogurt manufacturing processes and protein concentration methods.source

Who should approach with care

Whose guidance would steer them away.

Lactose Intolerance — Although Greek yogurt contains less lactose than regular milk due to straining, residual lactose may still cause digestive discomfort (bloating, cramping) in individuals with lactose intolerance; EFSA's health claim notes benefit only for those with lactose maldigestion who consume live cultures.

Infants — Whole cow's milk-based dairy products including yogurt are not recommended as a primary drink for infants under 12 months per standard pediatric guidance; introduction should follow guidance from a healthcare provider.

Kidney Disease — Greek yogurt is high in protein and potassium; individuals with chronic kidney disease on protein- or potassium-restricted diets should limit intake under medical guidance.

Other — Individuals with a diagnosed cow's milk protein allergy (CMPA) must avoid Greek yogurt entirely, as it is derived from cow's milk and contains casein and whey proteins that can trigger allergic reactions.

Research citations

The sources behind this verdict.

1PubMed. Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis. pmc.ncbi.nlm.nih.gov
2FDA. FDA Issues Request for Information on High-Protein Yogurt, 2025. fda.gov
3PubMed. Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt, 2022. pmc.ncbi.nlm.nih.gov
4PubMed. Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties, 2017. pmc.ncbi.nlm.nih.gov
5EFSA. Live yoghurt cultures and improved lactose digestion, 2010. efsa.europa.eu

Independently researched5 citations