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Newer Knowledge of Dairy Foods
Cheese
Specific Health Benefits of Cheese
As mentioned above, cheese is a rich source of CLA and sphingolipids (Tables 19: PDF 6k and 20: PDF 6k ), milk fat components that may potentially reduce the risk of chronic diseases such as some cancers and heart disease. Cheese is also an important source of calcium and many other nutrients found in milk for individuals who have difficulty digesting lactose or milk's sugar (i.e., individuals diagnosed with lactose intolerance or lactase nonpersistence). Many cheeses contain negligible amounts of lactose ( Table 10: PDF 10k ).
Protection Against Dental Caries. Certain cheeses may help to reduce the risk of dental decay (caries). Cheeses such as Cheddar, Swiss, blue, Monterey Jack, Brie, Gouda, mozzarella, and Roquefort, as well as process American cheese, exhibit a potential protective effect against tooth decay. The chemical or physical characteristics of cheese responsible for its protective action against tooth decay are not completely understood. However, cheese has a number of properties that may help reduce risk of tooth decay.
Cheese's beneficial effect may be explained in part by its texture, which increases saliva flow. This in turn reduces the increase in cavity-causing acids by plaque bacteria and increases the clearance of sugars from the oral cavity. Components of cheese such as protein, calcium, and phosphorus may prevent acid demineralization and enhance remineralization of tooth enamel. The protective effect of cheese against dental caries may also be explained by an antibacterial effect of components in cheese (e.g., fatty acids).
Eating cheese immediately after meals, or as a between-meal snack in place of snacks that promote dental caries, may be a practical way to reduce tooth decay.
References
Miller, G.D., J.K. Jarvis, and L.D. McBean. Handbook of Dairy Foods and Nutrition . Boca Raton, Fla.: CRC Press, 1999.
DePaola, D.P., M.P. Faine, and C.A. Palmer. Nutrition in relation to dental medicine. In: Modern Nutrition in Health and Disease . 9th ed. M.E. Shils, J.A.Olson, M. Shike, and A.C. Ross (Eds.). Philadelphia, Pa.: Williams & Wilkins, 1999, p. 1099.
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