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Cheese recovers its place as healthy food

31/07/2015

Emerging science studies repositioned cheese as healthful diet component, protein-dense and calcium rich food denying old statements about high-fat and sodium food to be limited at the feeding table.

For a long time, cheese has been associated to high saturated fat food, increased cholesterol levels, heart disease risks and elevated blood pressure because of sodium volume in it. Today, these challenges for dairy food industry are getting resolved through renewed expert’s voices as Julien Mellentin, director of New Nutrition Business.

Thus, in 2014, the British Medical Journal, Advances in Nutrition and the journal Nutrition, Metabolism and Cardiovascular Diseases suggested the high sodium level in cheese does not make growth the blood pressure because of the “whole food matrix” in which it is delivered. This statement of 2014 denied old studies, for example the one published in 2011 by the American Journal of Clinical Nutrition. This report found a negative association between cheese consummation and BMI promoting the suspicious idea that saturated fat level in cheese leaded to weight gain.

 

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