Skip to main content

Advertisement

SpringerLink
Log in

Cheese in nutrition and health

Fromage en nutrition et santé

  • Review
  • Published:
Dairy Science & Technology

Abstract

Cheese has a long history in the human diet. In ancient times, cheese was primarily a concentrated form of milk with the benefit of a prolonged shelf life. The high content of fat and protein in cheese made it an energy-rich and nutritious food that was suitable for our hardworking ancestors. Recent advances in nutrition science have highlighted the contribution of cheese to nutrition and health. Cheese is a rich source of essential nutrients; in particular, proteins, bioactive peptides, amino acids, fat, fatty acids, vitamins and minerals. Ripened cheese is free of lactose and therefore suitable for the nutrition of lactose-intolerant individuals. There is evidence to suggest that two bioactive tripeptides, VPP and IPP, found in sour milk fermented with Lactobacillus helveticus, lower blood pressure. These peptides were also detected in specific cheese varieties in significant quantities. The high concentration of essential amino acids in cheese contributes to growth and development of the human body. Despite the presence of a notable amount of saturated and trans fatty acids, there is no clear evidence relating the consumption of cheese to any disease. Conjugated linoleic acid and sphingolipids present in cheese may have anti-carcinogenic properties. The high concentration of calcium in cheese is well known to contribute to the formation and maintenance of strong bones and teeth, but also shows a positive effect on blood pressure and helps in losing weight in combination with low-energy diets. Cheese is an important dairy product and an integral part of a healthful diet due to its substantial contribution to human health. In recent times, diet has been linked to various diseases such as diabetes, obesity, cardiovascular disease, osteoporosis and cancer, and the focus of nutrition research has shifted towards specific food ingredients contributing to nutrition and health.

Abstract

(Lactobacillus helveticus) 2 VPP IPP,

Résumé

Le fromage a une longue tradition dans l’alimentation humaine. Autrefois, il s’agissait principalement d’une forme concentrée de lait qui avait l’avantage d’avoir une durée de conservation prolongée. Le taux élevé de lipides et de protéines dans le fromage en fait un aliment nutritif, riche en énergie, qui convenait bien à nos ancêtres travaillant durement. Des recherches récentes en nutrition ont mis en évidence la contribution du fromage dans l’alimentation et la santé. Le fromage est une source riche en nutriments essentiels, en particulier en protéines, en peptides bioactifs, en acides aminés, en lipides, en acides gras, en vitamines et en minéraux. Le fromage affiné ne contient plus de lactose et convient donc aux personnes intolérantes à ce composant. Par ailleurs, il y a tout lieu de penser que deux tripeptides bioactifs, les VPP et IPP, détectés dans le lait fermenté par Lactobacillus helveticus, abaissent la pression sanguine. Ces peptides ont aussi été détectés en quantités significatives dans divers types de fromage. La concentration élevée d’acides aminés essentiels dans le fromage contribue à la croissance et au développement du corps humain. Malgré la présence d’une quantité notable d’acides gras saturés et trans, il n’y a aucun élément de preuve mettant en relation la consommation de fromage et une quelconque maladie. Au contraire, il semble que les acides linoléiques conjugués et les sphingolipides présents dans le fromage possèdent des propriétés anti-cancérigènes. La concentration élevée de calcium dans le fromage est connue pour contribuer à la formation et au maintien d’une ossature et d’une dentition solides, mais exerce aussi un effet positif sur la pression sanguine et aide à perdre du poids en combinaison avec un régime hypocalorique. Le fromage est un produit laitier important et fait partie d’une alimentation équilibrée en raison de sa contribution substantielle à la santé humaine. Récemment, l’alimentation a été mise en relation avec diverses maladies comme le diabète, l’obésité, les maladies cardiovasculaires, l’ostéoporose et le cancer. En conséquence, l’accent a été mis, dans les recherches sur la nutrition, sur des ingrédients alimentaires spécifiques, contribuant à une alimentation saine et donc à la santé.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Abbreviations

ACE:

angiotensin-converting enzyme

CLA:

conjugated linoleic acid

IPP:

isoleucyl-prolyl-proline

MUFA:

monounsaturated fatty acid

PUFA:

polyunsaturated fatty acid

SFA:

saturated fatty acid

TFA:

trans fatty acid

VPP:

valyl-prolyl-proline

References

  1. Allender P.S., Cutler J.A., Follmann D., Cappuccio F.P., Pryer J., Elliott P., Dietary calcium and blood pressure: a meta-analysis of randomized clinical trials, Ann. Intern. Med. 124 (1996) 825–831.

    CAS  Google Scholar 

  2. Appel L.J., Moore T.J., Obarzanek E., Vollmer W.M., Svetkey L.P., Sacks F.M., Bray G.A., Vogt T.M., Cutler J.A., Windhauser M.M., Lin P.H., Karanja N., A clinical trial of the effects of dietary patterns on blood pressure, N. Engl. J. Med. 336 (1997) 1117–1124.

    CAS  Google Scholar 

  3. Ashley F.P., Coward P.Y., Jalil R.A., Wilson R.F., Relationship between calcium and inorganic phosphorus concentrations of both resting and stimulated saliva and dental plaque in children and young adults, Arch. Oral Biol. 36 (1991) 431–434.

    CAS  Google Scholar 

  4. Bachmann H.P., Bütikofer U., Sieber R., Über das Vorkommen von bioaktiven Peptiden in Käse, Mitt. Lebensm. Hyg. 94 (2003) 136–154.

    CAS  Google Scholar 

  5. Behn A., Ur E., The obesity epidemic and its cardiovascular consequences, Curr. Opin. Cardiol. 21 (2006) 353–360.

    Google Scholar 

  6. Belury M.A., Inhibition of carcinogenesis by conjugated linoleic acid: Potential mechanisms of action, J. Nutr. 132 (2002) 2995–2998.

    CAS  Google Scholar 

  7. Bizik B.K., Ding W., Cerklewski F.L., Evidence that bone resorption of young men is not increased by high dietary phosphorus obtained from milk and cheese, Nutr. Res. 16 (1996) 1143–1146.

    CAS  Google Scholar 

  8. Boursier V., Metabolic syndrome, J. Mal. Vasc. 31 (2006) 190–201.

    CAS  Google Scholar 

  9. Braun S.D., Nimmagudda R., Methods for treating or preventing diseases of the oral cavity, US Patent 6890900 (2005).

  10. Bucher H.C., Cook R.J., Guyatt G.H., Lang J.D., Cook D.J., Hatala R., Hunt D.L., Effects of dietary calcium supplementation on blood pressure: a meta-analysis of randomized controlled trials, J. Am. Med. Ass. 275 (1996) 1016–1022.

    CAS  Google Scholar 

  11. Bütikofer U., Meyer J., Sieber R., Walther B., Wechsler D., Occurrence of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin, J. Dairy Sci. 91 (2008) 29–38.

    Google Scholar 

  12. Bütikofer U., Meyer J., Sieber R., Wechsler D., Quantification of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in hard, semi-hard and soft cheeses, Int. Dairy J. 17 (2007) 968–975.

    Google Scholar 

  13. Chardigny J.M., Destaillat F., Malpuech-Brugère C., Moulin J., Bauman D.E., Lock A.L., Barbano D.M., Mensink R.P., Bezelgues J.B., Chaumont P., Combe N., Cristiani I., Joffre F., German J.B., Dionisi E., Boirie Y., Sébédio J.L., Do trans fatty acids from industrially produced sources and from natural sources have the same effect on cardiovascular disease risk factors in healthy subjects? Results of the trans Fatty Acids Collaboration (TRANSFACT) study, Am. J. Clin. Nutr. 87 (2008) 558–566.

    CAS  Google Scholar 

  14. Cheng S., Lyytikainen A., Kroger H., Lamberg-Allardt C., Alen M., Koistinen A., Wang Q.J., Suuriniemi M., Suominen H., Mahonen A., Nicholson P.H.F., Ivaska K.K., Korpela R., Ohlsson C., Vaananen K.H., Tylavsky F., Effects of calcium, dairy product, and vitamin D supplementation on bone mass accrual and body composition in 10–12-y-old girls: a 2-y randomized trial, Am. J. Clin. Nutr. 82 (2005) 1115–1126.

    CAS  Google Scholar 

  15. Colakoglu S., Colakoglu M., Taneli F., Cetinoz F., Turkmen M., Cumulative effects of conjugated linoleic acid and exercise on endurance development, body composition, serum leptin and insulin levels, J. Sports Med. Phys. Fitness 46 (2006) 570–577.

    CAS  Google Scholar 

  16. Collomb M., Bütikofer U., Sieber R., Bosset J.O., Jeangros B., Conjugated linoleic acid and trans fatty acid composition of cows’ milk fat produced in lowlands and highlands, J. Dairy Res. 68 (2001) 519–523.

    CAS  Google Scholar 

  17. Djoussé L., Pankow J.S., Hunt S.C., Heiss G., Province M.A., Kabagambe E.K., Ellison R.C., Influence of saturated fat and linolenic acid on the association between intake of dairy products and blood pressure, Hypertension 48 (2006) 335–341.

    Google Scholar 

  18. Dreizen S.A.M.U., Dreizen J.G., Stone R.E., The effect of cow’s milk on dental caries in the rat, J. Dent. Res. 40 (1961) 1025–1028.

    Google Scholar 

  19. Edgar W.M., Bowen W.H., Amsbaugh S., Monell-Torrens E., Brunelle J., Effects of different eating patterns on dental caries in the rat, Caries Res. 16 (1982) 384–389.

    CAS  Google Scholar 

  20. Eichholzer M., Camenzind E., Matzke A., Amadò R., Ballmer P.E., Beer M., Darioli R., Hasler K., Lüthy J., Moser U., Sieber R., Trabichet C., Fünfter Schweizerischer Ernährungsbericht, Bundesamt für Gesundheit, Bern, 2005.

    Google Scholar 

  21. Foltz M., Meynen E.E., Bianco V., van Platerink C., Koning T.M.M.G., Kloek J., Angiotensin converting enzyme inhibitory peptides from a lactotripeptide-enriched milk beverage are absorbed intact into the circulation, J. Nutr. 137 (2007) 953–958.

    CAS  Google Scholar 

  22. Fox P.F., O’Connor T.P., McSweeney P.L.H., Guinee T.P., O’Brien N.M., Cheese: physical, biochemical, and nutritional aspects, Adv. Food Nutr. Res. 39 (1995) 163–328.

    Google Scholar 

  23. German J.B., Dillard C.J., Saturated fats: what dietary intake?, Am. J. Clin. Nutr. 80 (2004) 550–559.

    CAS  Google Scholar 

  24. Glabska D., Sinska B., Remiszewski A., [Analysis of the dependence between milk and dairy products consumption, and dental caries observed in group of children and teenagers], Rocz. Panstw. Zakl. Hig. 58 (2007) 69–75.

    Google Scholar 

  25. Gómez-Ruiz J.Á., Ramos M., Recio I., Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures, Int. Dairy J. 12 (2002) 697–706.

    Google Scholar 

  26. Gómez-Ruiz J.Á., Ramos M., Recio I., Identification and formation of angiotensin-converting enzyme-inhibitory peptides in Manchego cheese by high-performance liquid chromatography-tandem mass spectrometry, J. Chromatogr. A 1054 (2004) 269–277.

    Google Scholar 

  27. Gómez-Ruiz J.Á., Taborda G., Amigo L., Recio I., Ramos M., Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry, Eur. Food Res. Technol. 223 (2006) 595–601.

    Google Scholar 

  28. Guggenheim B., Schmid R., Aeschlimann J.M., Berrocal R., Neeser J.R., Powdered milk micellar casein prevents oral colonization by Streptococcus sobrinus and dental caries in rats: A basis for the caries-protective effect of dairy products, Caries Res. 33 (1999) 446–454.

    CAS  Google Scholar 

  29. Hata Y., Yamamoto M., Ohni M., Nakajima K., Nakamura Y., Takano T., A placebo-controlled study of the effect of sour milk on blood pressure in hypertensive subjects, Am. J. Clin. Nutr. 64 (1996) 767–771.

    CAS  Google Scholar 

  30. Hayes K.C., Pronczuk A., Lindsey S., Diersenschade D., Dietary saturated fatty acids (12:0, 14:0, 16:0) differ in their impact on plasma cholesterol and lipoproteins in nonhuman primates, Am. J. Clin. Nutr. 53 (1991) 491–498.

    CAS  Google Scholar 

  31. Heaney R.P., Calcium, dairy products and osteoporosis, J. Am. Coll. Nutr. 19 (2000) 83S-99S.

    CAS  Google Scholar 

  32. Heaney R.P., Calcium intake and disease prevention, Arq. Bras. Endocrinol. Metabol. 50 (2006) 685–693.

    Google Scholar 

  33. Henry H.J., McCarron D.A., Morris C.D., Parrott-Garcia M., Increasing calcium intake lowers blood pressure: the literature reviewed, J. Am. Diet. Assoc. 85 (1985) 182–185.

    CAS  Google Scholar 

  34. Heyman M.B., for the Committee on nutrition, Lactose intolerance in infants, children, and adolescents, Pediatrics 118 (2006) 1279–1286.

    Google Scholar 

  35. Higurashi S., Kunieda Y., Matsuyama H., Kawakami H., Effect of cheese consumption on the accumulation of abdominal adipose and decrease in serum adiponectin levels in rats fed a calorie dense diet, Int. Dairy J. 17 (2007) 1224–1231.

    CAS  Google Scholar 

  36. Huang T.T., McCrory M.A., Dairy intake, obesity, and metabolic health in children and adolescents: knowledge and gaps, Nutr. Rev. 63 (2005) 71–80.

    Google Scholar 

  37. IDF, The world dairy situation 2006, 409 (2006) 1–92.

    Google Scholar 

  38. IDF, The world dairy situation 2007, 423 (2007) 1–97.

    Google Scholar 

  39. Jakobsen M.U., Overvad K., Dyerberg J., Heitmann B.L., Intake of ruminant trans fatty acids and risk of coronary heart disease, Int. J. Epidemiol. 37 (2008) 173–182.

    Google Scholar 

  40. Jenkins G.N., Ferguson D.B., Milk and dental caries, Brit. Dent. J. 120 (1966) 472–477.

    CAS  Google Scholar 

  41. Jensen M.E., Donly K., Wefel J.S., Assessment of the effect of selected snack foods on the remineralization/ demineralization of enamel and dentin, J. Contemp. Dent. Pract. 1 (2000) 1–17.

    CAS  Google Scholar 

  42. Jensen M.E., Harlander S.K., Schachtele C.F., Evaluation of the acidogenic and antacid properties of cheeses by telemetric monitoring of human dental plaque pH, in: Hefferren J.J., Osborn J.C., Koehler H.M. (Eds.), Foods, Nutrition and Dental Health, American Dental Association, Chicago, USA, 1984, pp. 31–47.

    Google Scholar 

  43. Kato K., Takada Y., Matsuyama H., Kawasaki Y., Aoe S., Yano H., Toba Y., Milk calcium taken with cheese increases bone mineral density and bone strength in growing rats, Biosci. Biotechnol. Biochem. 66 (2002) 2342–2346.

    CAS  Google Scholar 

  44. Lam G.A., Mobarhan S., Central obesity and elevated liver enzymes, Nutr. Rev. 62 (2004) 394–399.

    Google Scholar 

  45. Larsen T.M., Toubro S., Gudmundsen O., Astrup A., Conjugated linoleic acid supplementation for 1 y does not prevent weight or body fat regain, Am. J. Clin. Nutr. 83 (2006) 606–612.

    CAS  Google Scholar 

  46. Laso N., Brugué E., Vidal J., Ros E., Arnaiz J.A., Carné X., Vidal S., Mas S., Deulofeu R., Lafuente A., Effects of milk supplementation with conjugated linoleic acid (isomers cis-9, trans-11 and trans-10, cis-12) on body composition and metabolic syndrome components, Brit. J. Nutr. 98 (2007) 860–867.

    CAS  Google Scholar 

  47. Law B.A., Flavour development in cheeses, in: Davies F.L., Law B.A. (Eds.), Advances in the microbiology and biochemistry of cheese and fermented milk, Elsevier Appl. Sci. Publ., London, UK, 1984, pp. 187–208.

    Google Scholar 

  48. Li G.H., Le G.W., Shi Y.H., Shrestha S., Angiotensin I-converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects, Nutr. Res. 24 (2004) 469–486.

    CAS  Google Scholar 

  49. Lin Y.C., Lyle R.M., McCabe L.D., McCabe G.P., Weaver C.M., Teegarden D., Dairy calcium is related to changes in body composition during a two-year exercise intervention in young women, J. Am. Coll. Nutr. 19 (2000) 754–760.

    CAS  Google Scholar 

  50. Massey L.K., Dairy food consumption, blood pressure and stroke, J. Nutr. 131 (2001) 1875–1878.

    CAS  Google Scholar 

  51. Masuda O., Nakamura Y., Takano T., Antihypertensive peptides are present in aorta after oral administration of sour milk containing these peptides to spontaneously hypertensive rats, J. Nutr. 126 (1996) 3063–3068.

    CAS  Google Scholar 

  52. Matlik L., Savaiano D., McCabe G., VanLoan M., Blue C.L., Boushey C.J., Perceived milk intolerance is related to bone mineral content in 10-to 13-year-old female adolescents, Pediatrics 120 (2007) e669-e677.

    Google Scholar 

  53. McCarron D.A., Reusser M.E., Hypertensive cardiovascular disease: risk reduction by dietary calcium and dairy foods, Sci. Alim. 22 (2002) 415–421.

    CAS  Google Scholar 

  54. Meisel H., Walsh D.J., Murray B., FitzGerald R.J., ACE inhibiting peptides, in: Mine Y., Shahidi F. (Eds.), Nutraceutical proteins and peptides in health and disease, CRC Press, Boca Raton, USA, 2006, pp. 269–315.

    Google Scholar 

  55. Metz J.A., Morris C.D., Roberts L.A., McClung M.R., McCarron D.A., Blood pressure and calcium intake are related to bone density in adult males, Brit. J. Nutr. 81 (1999) 383–388.

    CAS  Google Scholar 

  56. Miller G.D., DiRienzo D.D., Reusser M.E., McCarron D.A., Benefits of dairy product consumption on blood pressure in humans: a summary of the biomedical literature, J. Am. Coll. Nutr. 19 (2000) 147S-164S.

    CAS  Google Scholar 

  57. Mizushima S., Ohshige K., Watanabe J., Kimura M., Kadowaki T., Nakamura Y., Tochikubo O., Ueshima H., Randomized controlled trial of sour milk on blood pressure in borderline hypertensive men, Am. J. Hypertens. 17 (2004) 701–706.

    Google Scholar 

  58. Molimard P., Spinnler H.E., Review: compounds involved in the flavor of surface mold-ripened cheeses: origins and properties, J. Dairy Sci. 79 (1996) 169–184.

    CAS  Google Scholar 

  59. Mourao D.M., Bressan J., Campbell W.W., Mattes R.D., Effects of food form on appetite and energy intake in lean and obese young adults, Int. J. Obes. 31 (2007) 1688–1695.

    CAS  Google Scholar 

  60. Moynihan P.J., Ferrier S., Jenkins G.N., The cariostatic potential of cheese: cooked cheese-containing meals increase plaque calcium concentration, Brit. Dent. J. 187 (1999) 664–667.

    CAS  Google Scholar 

  61. Nagpal R., Yadav H., Puniya A.K., Singh K., Jain S., Marotta F., Conjugated linoleic acid: sources, synthesis and potential health benefits — an overview, Curr. Topics Nutraceut. Res. 5 (2007) 55–65.

    CAS  Google Scholar 

  62. Nakamura Y., Kajimoto O., Kaneko K., Aihara K., Mizutani J., Ikeda N., Nishimura A., Kajimoto Y., Effects of the liquid yogurts containing “lactotripeptide (VPP, IPP)” on high-normal blood pressure, J. Nutr. Food 7 (2004) 123–137.

    Google Scholar 

  63. Nakamura Y., Yamamoto N., Sakai K., Takano T., Antihypertensive effect of sour milk and peptides isolated from it that are inhibitors to angiotensin I-converting enzyme, J. Dairy Sci. 78 (1995) 1253–1257.

    CAS  Google Scholar 

  64. Nammi S., Koka S., Chinnala K.M., Boini K.M., Obesity: an overview on its current perspectives and treatment options, Nutr. J. 3 (2004) 3–10.

    Google Scholar 

  65. Narva M., Rissanen J., Halleen J., Vapaatalo H., Väänänen K., Korpela R., Effects of bioactive peptide, Valyl-Prolyl-Proline (VPP), and Lactobacillus helveticus fermented milk containing VPP on bone loss in ovariectomized rats, Ann. Nutr. Metab. 51 (2007) 65–74.

    CAS  Google Scholar 

  66. Ouignard-Boulange A., Clouet P., Schmitt B., Effects of dietary conjugated linoleic acids in the control of adiposity and obesity-related disorders, Eur. J. Lipid Sci. Technol. 109 (2007) 935–944.

    Google Scholar 

  67. Pan D., Luo Y.K., Tanokura M., Antihypertensive peptides from skimmed milk hydrolysate digested by cell-free extract of Lactobacillus helveticus JCM1004, Food Chem. 91 (2005) 123–129.

    CAS  Google Scholar 

  68. Pariza M.W., Perspective on the safety and effectiveness of conjugated linoleic acid, Am. J. Clin. Nutr. 79 (2004) 1132S-1136S.

    CAS  Google Scholar 

  69. Pi-Sunyer F.X., Health implications of obesity, Am. J. Clin. Nutr. 53 (1991) 1595S-1603S.

    CAS  Google Scholar 

  70. Pludowski P., Litwin M., Sladowska J., Antoniewicz J., Niemirska A., Wierzbicka A., Lorenc R.S., Bone mass and body composition in children and adolescents with primary hypertension: preliminary data, Hypertension 51 (2008) 77–83.

    CAS  Google Scholar 

  71. Reynolds E.C., Johnson I.H., Effect of milk on caries incidence and bacterial composition of dental plaque in the rat, Arch. Oral Biol. 26 (1981) 445–451.

    CAS  Google Scholar 

  72. Rioux V., Catheline D., Bouriel M., Legrand P., Dietary myristic acid at physiologically relevant levels increases the tissue content of C20:5 n-3 and C20:3 n-6 in the rat, Reprod. Nutr. Dev. 45 (2005) 599–612.

    CAS  Google Scholar 

  73. Rioux V., Daval S., Guillou H., Jan S., Legrand P., Although it is rapidly metabolized in cultured rat hepatocytes, lauric acid is used for protein acylation, Reprod. Nutr. Dev. 43 (2003) 419–430.

    CAS  Google Scholar 

  74. Rioux V., Legrand P., Saturated fatty acids: simple molecular structures with complex cellular functions, Curr. Opin. Clin. Nutr. Metab. Care 10 (2007) 752–758.

    CAS  Google Scholar 

  75. Rosell M., Hakansson N.N., Wolk A., Association between dairy food consumption and weight change over 9 y in 19 352 perimenopausal women, Am. J. Clin. Nutr. 84 (2006) 1481–1488.

    CAS  Google Scholar 

  76. Roth J., Qiang X., Marban S.L., Redelt H., Lowell B.C., The obesity pandemic: where have we been and where are we going?, Obes. Res. 12 (2004) 88S-101S.

    Google Scholar 

  77. Rugg-Gunn A.J., Edgar W.M., Geddes D.A.M., Jenkins G.N., The effect of different meal patterns upon plaque pH in human subjects, Br. Dent. J. 139 (1975) 351–356.

    CAS  Google Scholar 

  78. Ruidavets J.B., Bongard V., Simon C., Dallongeville J., Ducimetiere P., Arveiler D., Amouyel P., Bingham A., Ferrieres J., Independent contribution of dairy products and calcium intake to blood pressure variations at a population level, J. Hypertens. 24 (2006) 671–681.

    CAS  Google Scholar 

  79. Sacks F.M., Svetkey L.P., Vollmer W.M., Appel L.J., Bray G.A., Harsha D., Obarzanek E., Conlin P.R., Miller E.R., Simons-Morton D.G., Karanja N., Lin P.H., Effects on blood pressure of reduced dietary sodium and the dietary approaches to stop hypertension (DASH) diet, N. Engl. J. Med. 344 (2001) 3–10.

    CAS  Google Scholar 

  80. Saito T., Nakamura T., Kitazawa H., Kawai Y., Itoh T., Isolation and structural analysis of antihypertensive peptides that exist naturally in Gouda cheese, J. Dairy Sci. 83 (2000) 1434–1440.

    CAS  Google Scholar 

  81. Salter A.M., Mangiapane E.H., Bennett A.J., Bruce J.S., Billett M.A., Anderton K.L., Marenah C.B., Lawson N., White D.A., The effect of different dietary fatty acids on lipoprotein metabolism: concentration-dependent effects of diets enriched in oleic, myristic, palmitic and stearic acids, Brit. J. Nutr. 79 (1998) 195–202.

    CAS  Google Scholar 

  82. Schmid A., Schneider H., Golay A., Keller U., Economic burden of obesity and its comorbidities in Switzerland, Soz. Präventivmed. 50 (2005) 87–94.

    Google Scholar 

  83. Schramm M.M., Cauley J.A., Sandler R.B., Slemenda C.W., Lack of an association between calcium intake and blood pressure in postmenopausal women, Am. J. Clin. Nutr. 44 (1986) 505–511.

    CAS  Google Scholar 

  84. Seppo L., Jauhiainen T., Poussa T., Korpela R., A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects, Am. J. Clin. Nutr. 77 (2003) 326–330.

    CAS  Google Scholar 

  85. Shimizu H., Nakagami H., Osako M.K., Hanayama R., Kunugiza Y., Kizawa T., Tomita T., Yoshikawa H., Ogihara T., Morishita R., Angiotensin II accelerates osteoporosis by activating osteoclasts, FASEB J. 22 (2008) 2465–2475.

    CAS  Google Scholar 

  86. Sieber R., Zusammensetzung von Milch und Milchprodukten schweizerischer Herkunft, FAM-Information (2001) 1–23, available at http://www.db-alp.admin. ch/de/publikationen/docs/pub_SieberR_ 2001_15231.pdf.

  87. Sieber R., Käse — ein wertvolles Lebensmittel in der menschlichen Ernährung, Mitt. Lebensm. Hyg. 96 (2005) 141–170.

    CAS  Google Scholar 

  88. Sieber R., Badertscher R., Fuchs D., Nick B., Beitrag zur Kenntnis der Zusammensetzung schweizerischer konsumreifer Weich- und Halbhartkäse, Mitt. Geb. Lebensm.-Unters.-Hyg. 85 (1994) 366–381.

    CAS  Google Scholar 

  89. Sieber R., Stransky M., de Vrese M., Laktoseintoleranz und Verzehr von Milch und Milchprodukten, Z. Ernährungswiss. 36 (1997) 375–393.

    CAS  Google Scholar 

  90. Silva S.V., Pihlanto A., Malcata F.X., Bioactive peptides in ovine and caprine cheeselike systems prepared with proteases from Cynara cardunculus, J. Dairy Sci. 89 (2006) 3336–3344.

    CAS  Google Scholar 

  91. Silveira M.B., Carraro R., Monereo S., Tebar J., Conjugated linoleic acid (CLA) and obesity, Public Health Nutr. 10 (2007) 1181–1186.

    Google Scholar 

  92. Simon J.A., Browner W.S., Tao J.L., Hulley S.B., Calcium intake and blood pressure in elderly women, Am. J. Epidemiol. 136 (1992) 1241–1247.

    CAS  Google Scholar 

  93. Sipola M., Finckenberg P., Korpela R., Vapaatalo H., Nurminen M.L., Effect of long-term intake of milk products on blood pressure in hypertensive rats, J. Dairy Res. 69 (2002) 103–111.

    CAS  Google Scholar 

  94. Smacchi E., Gobbetti M., Peptides from several Italian cheeses inhibitory to proteolytic enzymes of lactic acid bacteria, Pseudomonas fluorescens ATCC 948 and to the angiotensin I-converting enzyme, Enzyme Microb. Technol. 22 (1998) 687–694.

    CAS  Google Scholar 

  95. Snijder M.B., van der Heijden A., van Dam R.M., Stehouwer C.D.A., Hiddink G.J., Nijpels G., Heine R.J., Bouter L.M., Dekker J.M., Is higher dairy consumption associated with lower body weight and fewer metabolic disturbances? The Hoorn Study, Am. J. Clin. Nutr. 85 (2007) 989–995.

    CAS  Google Scholar 

  96. Steffen C., Enzymatische Bestimmungsmethoden zur Erfassung der Gärungsvorgänge in der milchwirtschaftlichen Technologie, Lebensm.-Wiss. Technol. 8 (1975) 1–6.

    CAS  Google Scholar 

  97. Stepaniak L., Jedrychowski L., Wroblewska B., Sørhaug T., Immuno-reactivity and inhibition of angiotensin-I converting enzyme and lactococcal oligopeptidase by peptides from cheese, Ital. J. Food Sci. 13 (2001) 373–381.

    CAS  Google Scholar 

  98. Subcommittee on the 10th Edition of the Recommended Dietary Allowances, Food and Nutrition Board, National Research Council, Recommended Dietary Allowances, National Academic Press, 1989.

  99. Temme E.H.M., Mensink R.P., Hornstra G., Comparison of the effects of diets enriched in lauric, palmitic, or oleic acids on serum lipids and lipoproteins in healthy women and men, Am. J. Clin. Nutr. 63 (1996) 897–903.

    CAS  Google Scholar 

  100. Terpstra A.H., Effect of conjugated linoleic acid on body composition and plasma lipids in humans: an overview of the literature, Am. J. Clin. Nutr. 79 (2004) 352–361.

    CAS  Google Scholar 

  101. Tomé D., Bos C., Mariotti F., Gaudichon C., Protein quality and FAO/WHO recommendations, Sci. Alim. 22 (2002) 393–405.

    Google Scholar 

  102. Trevisan M., Krogh V., Farinaro E., Panico S., Mancini M., Calcium-rich foods and blood pressure: findings from the Italian National Research Council Study (the Nine Communities Study), Am. J. Epidemiol. 127 (1988) 1155–1163.

    CAS  Google Scholar 

  103. Trowman R., Dumville J.C., Hahn S., Torgerson D.J., A systematic review of the effects of calcium supplementation on body weight, Brit. J. Nutr. 95 (2006) 1033–1038.

    CAS  Google Scholar 

  104. Tuomilehto J., Lindström J., Hyyrynen J., Korpela R., Karhunen M.L., Mikkola L., Jauhiainen T., Seppo L., Nissinen A., Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension, J. Hum. Hypertens. 18 (2004) 795–802.

    CAS  Google Scholar 

  105. Vedamuthu E.R., Washam C., Cheese, in: Reed G. (Ed.), Biotechnology, Verlag Chemie, Weinheim, Germany, 1983, pp. 231–313.

    Google Scholar 

  106. Vesper H., Schmelz E.M., Nikolova-Karakashian M.N., Dillehay D.L., Lynch D.V., Merrill A.H., Sphingolipids in food and the emerging importance of sphingolipids to nutrition, J. Nutr. 129 (1999) 1239–1250.

    CAS  Google Scholar 

  107. Wang Y.W., Jones P.J.H., Dietary conjugated linoleic acid and body composition, Am. J. Clin. Nutr. 79 (2004) 1153S-1158S.

    CAS  Google Scholar 

  108. Watras A.C., Buchholz A.C., Close R.N., Zhang Z., Schoeller D.A., The role of conjugated linoleic acid in reducing body fat and preventing holiday weight gain, Int. J. Obes. 31 (2007) 481–487.

    Google Scholar 

  109. Wehrmüller K., Occurrence and biological properties of sphingolipids — a review, Curr. Nutr. Food Sci. 3 (2007) 161–173.

    Google Scholar 

  110. Willett W.C., Trans fatty acids and cardiovascular disease — epidemiological data, Atherosclerosis, Suppl. 7 (2006) 5–8.

    CAS  Google Scholar 

  111. Willett W.C., Stampfer M.J., Manson J.E., Colditz G.A., Speizer F.E., Rosner B.A., Sampson L.A., Hennekens C.H., Intake of trans fatty acids and risk of coronary heart disease among women, Lancet 341 (1993) 581–585.

    CAS  Google Scholar 

  112. World Cancer Research Fund/American Institute for Cancer Research, Food, nutrition, physical activity, and the prevention of cancer: a global perspective, Washington DC, AICR (2007) 1–537.

    Google Scholar 

  113. Zemel M.B., Calcium and dairy modulation of obesity risk, Obes. Res. 13 (2005) 192–193.

    Google Scholar 

  114. Zemel M.B., Miller S.L., Dietary calcium and dairy modulation of adiposity and obesity risk, Nutr. Rev. 62 (2004) 125–131.

    Google Scholar 

  115. Zemel M.B., Shi H., Greer B., DiRienzo D., Zemel P.C., Regulation of adiposity by dietary calcium, FASEB J. 14 (2000) 1132–1138.

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Agroscope Liebefeld-Posieux Research Station ALP, 3003, Berne, Switzerland

    Barbara Walther, Alexandra Schmid, Robert Sieber & Karin Wehrmüller

Authors
  1. Barbara Walther
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Alexandra Schmid
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Robert Sieber
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Karin Wehrmüller
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Barbara Walther.

About this article

Cite this article

Walther, B., Schmid, A., Sieber, R. et al. Cheese in nutrition and health. Dairy Sci. Technol. 88, 389–405 (2008). https://doi.org/10.1051/dst:2008012

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1051/dst:2008012

Search

Navigation