A fever is a temporary elevation of the body’s temperature, typically defined as 100.4°F (38°C) or higher, indicating the immune system is fighting an infection. This elevated temperature increases the body’s metabolic rate, leading to greater fluid loss through sweating and respiration. Maintaining hydration and adequate nutrition is necessary to support the body’s restorative processes. Many people wonder whether common beverages like milk are safe or helpful to consume during this time.
Milk and Hydration During Fever
For most individuals experiencing a fever without digestive upset, drinking milk is generally acceptable and beneficial. Fevers cause the body to lose fluids quickly, and consuming any liquid helps prevent dehydration. Milk is an excellent source of fluid, delivering hydration along with beneficial macronutrients. Milk provides easily consumable calories, high-quality protein, vitamins, and minerals, which are essential when appetite is diminished. When solid food is difficult to eat, liquids containing energy and nutrients can sustain the body’s resources. The presence of protein and fats makes milk a more nutritionally complete option compared to plain water, helping to maintain strength.
Addressing the Mucus Myth
A misconception suggests that consuming milk increases the production of phlegm or mucus during a cold or fever. This belief has led many people to avoid dairy products when unwell, despite a lack of consistent scientific evidence. Studies have investigated this perception and concluded that milk consumption does not lead to increased respiratory mucus secretion.
The sensation that milk creates a thicker coating in the throat is often mistaken for excess mucus. This feeling results from milk’s creamy texture and viscosity, which temporarily mixes with saliva, leaving a residue that can feel thick or velvety. This physical sensation is not due to the body producing more mucus. Research has indicated that even individuals who strongly believe in the “milk-mucus connection” do not exhibit higher levels of measured nasal secretions than non-believers.
Furthermore, milk intake was not associated with increased congestion, coughing, or nasal symptoms in studies where participants were exposed to the common cold virus. The temporary feeling of a coated throat is a physical reaction to the liquid’s texture, not a physiological response that increases the overall volume of mucus. This evidence supports the conclusion that avoiding milk solely to prevent phlegm is unnecessary for the majority of people.
When Milk Should Be Avoided
While milk is typically fine to consume during a fever, temporary avoidance is warranted if the illness is accompanied by severe gastrointestinal distress, such as vomiting or significant diarrhea. Milk may be counterproductive because the high content of protein and fat places an extra burden on a digestive system that is already struggling to function optimally.
A fever can temporarily decrease the activity of digestive enzymes, which may impair the body’s ability to process complex foods like milk. For individuals with pre-existing lactose intolerance, the stress of an illness can exacerbate their symptoms, leading to increased gas, bloating, or diarrhea after consuming dairy. In these situations, it is advisable to switch to lighter liquids like clear broths, oral rehydration solutions, or water to ensure sufficient fluid intake.