Cholesterol: can we eat cheese?

In case of excess cholesterol, the consumption of cheese, butter and dairy products is often reduced or even stopped. Yet these products awaken the taste buds and offer interesting nutrients. Solutions to reconcile health and pleasure.

Fats of animal origin are mostly saturated fatty acids . Some of these saturated fatty acids, consumed in excess, can help raise bad cholesterol levels . This is why certain products are sometimes placed under surveillance in the event of hypercholesterolemia .

Cheese: a fat to watch out for in the event of an anti-cholesterol diet

You should know that all cheeses do not contain the same amount of fat. For example, if 40 g of Emmental provide about 11 g of lipids, the same quantity of fresh goat cheese only provides 2.4 g, while a piece of farm camembert is around 30 g...

Knowing the true fat content of different cheeses has not always been easy. Indeed, until now, the label indicated the percentage of fat calculated in relation to the dry matter. A calculation method that is the source of many misunderstandings: a mention of 40% did not give the same results if it was Gruyère or fromage blanc...

A decree that came into force in 2007 facilitates our understanding. Producers must indicate the actual fat content , calculated on the finished product (and not on the product from which the moisture has been removed), which is much more meaningful for us consumers.

If cheese is not formally excluded from cholesterol-lowering diets, its consumption must be controlled . In the event of excess cholesterol, it is often the doctor who, according to the food preferences of each one, fixes the limits of consumption. Indeed, dairy products, even if they contain saturated fats, provide essential and irreplaceable nutrients.

Cheese: an important source of calcium

Apart from fat, there are a multitude of other nutrients in cheese:  calcium ,  phosphorus ,  magnesium , potassium,  sodium ,  vitamins B9  (folate) and  B12 ... Obviously, the proportion of each varies from cheese to cheese. to another and may also be influenced by the manufacturing process.

Nevertheless, cheese remains the first source of calcium in French adults 1 . This  calcium  is essential for many body functions, primarily  bone mineralization . But not only, says Dr François Paillard, cardiologist at the CHU Ponchaillou in Rennes: "Dairy products are rich in calcium and the latter has a favorable effect on blood pressure, knowing that  high blood pressure  is a significant risk factor. for cardiovascular diseases.Finally, dairy products have a positive effect on the metabolism, through mechanisms that have yet to be identified (especially in people likely to develop  diabetes ). type 2 for example)".

In adulthood, calcium allows the maintenance and renewal of bones : we completely redo our skeleton 4 to 5 times in a lifetime. Consuming calcium remains one of the most effective means of fighting osteoporosis. This disease characterized by bone loss, which affects men more rarely and later, hits women hard from the menopause .. The recommended dietary allowances are 900 mg for an adult and increase to 1,200 mg for women aged over 55. But cheese is the greatest supplier of calcium: if 100 g of yogurt provide about 120 mg of calcium, most cheeses exceed 500 mg per 100 g. Some cheese specialties provide between 600 and 640 mg per 100 g and others, such as Parmesan, Edam, Comté or even Maroille, provide more than 800 mg per 100 g.

Anti-cholesterol diet: bet on suitable cheeses

The ideal would be to take advantage of the tremendous richness in calcium of the cheese while paying attention to its cholesterol . A bet taken up by some manufacturers. By replacing animal fats with a mixture of vegetable oils, these preparations lose the name "cheese" but become a formidable ally of health.