Camel Milk as a Functional Food: Nutritional Composition, Health‐Promoting Benefits, and Safety Considerations

ABSTRACT Camel milk is a nutrient‐rich functional food traditionally consumed in arid regions, containing bioactive proteins, peptides, exosomes, vitamins, minerals, and insulin‐like compounds. It has therapeutic, physiological, and nutritional benefits but may carry zoonotic risks. This review evaluated both the health benefits and potential microbial and zoonotic risks of camel milk. Preclinical, clinical, and epidemiological studies from 2000 to 2025 were included. Studies reporting intervention type, sample size, duration, health outcomes, or safety considerations were included. The findings were synthesized qualitatively. This review showed that camel milk (200–500 mL/day or 10 g powder BID, 2–14 weeks) improves glycemic control in Type 2 diabetes by lowering fasting and postprandial glucose, HbA1c, and plasma insulin. In children with autism, regular consumption of camel milk enhances behavioral, social, and gastrointestinal outcomes by reducing inflammatory cytokines. Preclinical studies show that camel milk exerts cardioprotective, hepatoprotective, nephroprotective, chemopreventive, antiobesity, and antiaging effects through antioxidant and anti‐inflammatory mechanisms. Additionally, camel milk improves hemoglobin levels, supports growth, and promotes beneficial gut microbiota. It is derived probiotics and exosomes provide antimicrobial, anticancer, and immunomodulatory effects, and they are safe and well‐tolerated in children. However, concerns related to raw camel milk consumption, including microbial contamination and zoonotic transmission, warrant careful consideration. Camel milk provides nutritional and therapeutic benefits, enhanced by probiotics and bioactive derivatives. However, unpasteurized milk may carry zoonotic pathogens and must be handled carefully.