Danish scientists have found that cheese consumption can help to increase energy production, which could help consumers to tackle obesity.
Published in this month’s Journal of Agriculture and Food Chemistry, the study from researchers at the universities of Copenhagen and Aarhus compared the faecal and urine samples of 15 men on a diet featuring milk and cheese, or butter, but no other dairy products.
Their diet led to a noticeable change in the composition of gut bacteria and the men had higher levels of the anti-inflammatory fatty acid butyrate. As well as reducing the risk of cardiovascular disease, the compound has been found “to improve metabolism, maintain body fat percentages and prevent the development of obesity,” The Independent newspaper wrote today.
The research was funded in part by the Danish Dairy Research Foundation and dairy producer Arla, Time magazine added.
Lead researcher Hanne Bertram said: “This study suggests that cheese could be an important piece in the French paradox puzzle,” referring to the country’s low prevalence of cardiovascular disease, in spite of having a diet relatively high in saturated fats.
Bertram added: “Cheese was associated with a different metabolic response when compared with milk consumption.
“However, further studies are needed to explore the exact mechanisms linking cheese consumption, stimulation of gut bacteria and cholesterol.”
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