Fermented dairy products undergo structural and textural changes during fermentation， resulting in the production of unique nutrients. Therefore， they have special flavors and nutritional characteristics， offering health benefits for middle-aged and older adults， based on relevant evidence from global cohort studies. This article reviews evidence from global long-term follow-up cohort studies investigating the associations between fermented dairy products intake and overweight/obesity， cardiovascular and cerebrovascular diseases， prediabetes and diabetes， cognition， and tumorigenesis. Additionally， this review explores the potential mechanisms for these associations.