How eating cheese daily can actually improve your health

Maricruz Casares
Diciembre 6, 2017

These results have come into picture soon after a study showed that cheese is linked to higher life expectancy.

A new study revealed an association between regular cheese consumption and a lower risk of cardiovascular disease. A new research study has shown that eating a daily slice of cheese could reduce the risk of fatal heart attacks and stroke.

All forms of cheese are rich in minerals, protein and vitamins which can protect you against cardiovascular diseases.

This is apparently due to the fact that although cheese contains a lot of fat, it also contains calcium which stops some of these fats from being absorbed into the body.

Chowing down on a daily portion of 40 grams can slash the chances of developing heart disease by a staggering 14 per cent, reports The Sun.

Earlier this year, a British-led study also found that nearly one million people saw no increased risk with regular cheese consumption.

Cheese also contains an acid that can help avert clogging of the arteries, "Express.Co.Uk" reported.

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As it stands, the average Aussie only consumes around 40 grams of cheese a day, but Feren added that it's the way we eat it that can cause health problems.

He also warned that the creamier cheeses like camembert and brie are high in fat and are probably the best ones to stay away from.

The process could help regulate the hormone insulin, which controls blood sugar levels, and prevent the body from producing excess fat which commonly triggers diabetes and heart disease.

Scientists further explained that cheese helps in reducing the bad cholesterol and increases the good cholesterol in the body.

Commenting on the research, Ian Givens, Professor of Food Chain Nutrition at Reading University, said, that the participants were fed with calcium from dairy products such as cheese and it was observed that it played an important part in reducing extra fat from the body. "The biggest element in cheese appears to be the close association between calcium and fat".

He also added, "There is a connection between the fat and calcium which makes the fat less digestible".

Study co-author Li-Qiang Qin - who works in the Department of Nutrition and Food Hygiene at Soochow University's School of Public Health in China - and colleagues report their in the European Journal of Nutrition.

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