Fatty cheeses: allies of the arteries

    Fatty cheeses: allies of the arteries

    by Marzia Nicolini

    Good news for lovers of parmesan, pecorino, emmenthal and all the more “dry” and caloric cheeses. Other than enemies of health cardiocirculatory. Far from being the main culprits for the deposition of fats along the walls of the blood vessels, they would actually have a "protective" function.

    Despite being a source of high quantities of lipids (28-30% of weight), mostly saturated and of cholesterol (90-100 mg per hectogram), would raise the level of HDL (high-density lipoproteins, considered scavengers of artery). 


    This is supported by a study by the University of Copenhagen, published in theAmerican Journal of Clinical Nutrition, which involved 139 healthy volunteers, divided into 3 groups. Those of the former ate 80 g of aged cheese, those of the second the same quantity of a fresher product and those of the third, finally, no milk derivatives replaced by at least 90 g of carbohydrates.

    The result? After 3 months of experimentation the Danish researchers noticed that blood sugar, body fat, and bad cholesterol remained stable in all participants, regardless of the type of diet followed.

    While, against all odds, those who had consumed the "older" products had seen theirs grow "good" cholesterol o HDL (which usually occurs with regular intake extra virgin olive oil and Omega 3).


    The study ofUniversity of Copenhagen he only recorded what happened without being able to explain why. «The results are very interesting, the important thing is not to read them as an authorization to consume i aged cheeses without limits », warns Dr. Simona Ferrero, nutritionist at the Cimarosa Clinic in Milan.

    «Let us not forget, in fact, that they are very energetic (400 calories per hectogram) and rich in salt (from 1,5 to 4,5 grams, really a lot if we think that according to the World Health Organization we should not exceed 5 g per day). Having said that, I confirm that they are an excellent food from a nutritional point of view: rich in proteins, calcium, phosphorus, vitamins A and B; to be consumed a couple of times a week, no more ».


    “Remember that the cheese should be served as a second course, never as an addition at the end of the meal, as an alternative to fruit », says nutritionist Simona Ferrero.

    «The fresh one is "low" in calories, contains less protein, fat and salt, so it can be indicated if you follow a low-calorie diet. The seasoned one, low in lactose, on the other hand, it may be the best choice for those allergic to this sugar ».

    As for the quantities: 100 grams if you focus on ricotta, mozzarella, stracchino; 50 grams if you prefer parmesan, fontina, caciocavallo. Without exceeding the two servings per week, because a healthy diet must be varied.

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