Eating cheese every day may actually be good for you

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"The key takeaway from this study is an important one: Cheese, as a part of a veggie-heavy, plant-based diet can be as beneficial as it is delicious", she says."All foods can fit as a part of a balanced meal plan".

Researchers from China and the Netherlands sought to learn more about how long-term cheese consumption can affect a person's risk for heart disease. This basically means that higher quantities of cheese aren't necessarily better.

The new study, however, suggests that this popular dairy product could have the opposite effect on cardiovascular health. On the contrary, people in the study who took advantage of cheese benefits by eating a little each day were less likely to develop heart disease or have a stroke, when compared to those who rarely eat cheese. Like other dairy products, it contains a high amount of saturated fat - which has been recently connected to high cholesterol, atherosclerosis, and heart disease. They scientists pored over 15 observational studies that included more than 200000 people. Some cheeses can be quite high and our total daily intake should be less than 1500 mg. This group was 14 percent less likely to develop coronary heart disease and 10 percent less likely to have a stroke.

The link between cheese and lowered heart disease risks might be because people who eat cheese every day are already healthier, or have enough income to afford the habit, the researchers point out.

"Furthermore, there was a somewhat U-shaped association between cheese consumption and overall CVD risk, with the largest risk reduction observed at cheese consumption of approximately 40 g/d (1.5 ounces)".

But don't let that deter you from abstaining altogether advises Jaclyn London, MS, RD, CDN, the Nutrition Director at the Good Housekeeping Institute.

But don't stock up on the Cheddar just yet; both studies have their own limitations. One portion is 40 grams (1.4 oz), which represents a matchbox-sized chunk, two slim slices or a quarter cup of crumbled cheese, according to The Independent. Low-fat is made with 2 percent milk and non-fat is made with skim milk.

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