Cheese in nutrition and health

Fromage en nutrition et santé

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.

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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

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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

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  • cheese
  • composition
  • nutrition
  • health
  • fromage
  • composition
  • alimentation
  • santé