DUBAI: Cheese is good. Here’s why.
A recent nine-year study of more than 136,000 adults found that those who had two or more servings of full-fat dairy like cheese had lower rates of heart attack, stroke, and death compared to those who had none.
The study results, published in the medical journal, The Lancet late year and done by a group of scientists mostly from the Population Health Research Institute of McMaster University in Hamilton, Ontario, Canada, gave life to what cheese lovers have been having at the back of their minds for years: Cheese is healthy.
“Dietary guidelines recommend minimizing consumption of whole-fat dairy products, as they are a source of saturated fats and presumed to adversely affect blood lipids and increase cardiovascular disease and mortality. Evidence for this contention is sparse,” read the Lancet report.
In their findings, the researchers said: “Dairy consumption was associated with lower risk of mortality and major cardiovascular disease events in a diverse multinational cohort.”
Runner’s World, which reported the findings said among reasons is that full-fat cheeses are “rich in conjugated linoleic acids, compounds that seem to promote artery health, reduce body fat, and fight inflammation.”
Moreover, as cheese is fermented, many kinds like mozzarella, cheddar, gruyere, and gouda are packed with probiotic bacteria that help promote better digestion and intestinal health.
