Small daily portion of Jarlsberg cheese may help to stave off bone thinning

A small daily portion (57 g) of Jarlsberg cheese may help reverse bone thinning (osteopenia/osteoporosis) without increasing harmful low-density cholesterol, open access It suggests the results of a small controlled clinical trial published in a journal. BMJ Nutrition Prevention and Health.

Findings indicate that this effect appears to be unique to this type of cheese.

Jarlsberg is a mild, slightly soft, nutty cheese made from cow’s milk, with regular holes. It is native to Jarsberg in eastern Norway.

Previous research has shown that it may help boost levels of osteocalcin, a hormone associated with strong bones and teeth, but whether this effect is unique to Jarsberg and other types of cheese. It’s not clear.

For the study, the researchers surveyed 66 healthy women (mean age 33 years, mean BMI 24) and added 57 g Jarsberg (41) or 50 g camembert cheese (25) daily to groups. assigned randomly. Diet for 6 weeks.

At the end of this period, the camembert-eating group was switched to Yarlsburg for another 6 weeks.

Yarlsberg and Camembert are similar in fat and protein content, but unlike Camembert, Yarlsberg is rich in vitamin K2, also known as menaquinones (MK), and comes in several varieties.

Short-chain MK-4 is found in animal foods such as liver. Longer chains MK-7, MK-8, MK-9 and MK-9(4H) are of bacterial origin and are found in certain fermented foods such as cheese. Jarlsberg is particularly rich in both MK-9 and MK-9(4H).

Blood samples were taken from all participants every 6 weeks to check for key proteins involved in bone turnover, osteocalcin, and peptides (PINP). Vitamin K2 and blood fat levels were also measured. .

Blood sample analysis showed that key biochemical markers of bone turnover, including osteocalcin, and vitamin K2 were significantly increased after 6 weeks in the Yarlsberg group.

In the camembert group, the levels of PINP were unchanged, but the levels of other biochemical markers were slightly decreased. But after switching to Jarsberg they increased significantly. The PINP level has also increased.

Blood fat increased slightly in both groups after 6 weeks. However, total cholesterol and LDL (harmful) cholesterol levels were significantly lower in the camembert group after switching to Yarsberg.

Glycated hemoglobin (HbA1c) (the amount of glucose attached to red blood cells) decreased significantly (3%) in the Yarsberg group, but increased sharply (2%) in the camembert group. After switching to Yarsberg, HbA1c decreased significantly in this group as well.

Calcium and magnesium decreased significantly in the Yarsberg group, but remained unchanged in the camembert group. After switching cheeses, calcium levels also decreased in this group. This likely reflects increased uptake of these important minerals in bone formation, researchers say.

“Daily consumption of Jarsberg cheese has a positive effect on osteocalcin. [markers of bone turnover]glycosylated hemoglobin and lipids,” the researchers wrote, concluding that the effects were unique to this cheese.

The MK-9-(4H)-producing Jarsberg bacterium (Proprionebacterium freudenreichii) also produces a substance called DHNA that, as experimental studies suggest, counteracts bone thinning and increases bone tissue formation. , which may explain the increase in osteocalcin, they added.

They further suggest that Jarsberg cheese may help prevent metabolic diseases such as osteopenia and diabetes, precursors to osteoporosis, although more research is needed to confirm this. They emphasize the need for

“This study shows that while calcium and vitamin D are known to be very important for bone health, other important factors are involved, such as vitamin K2, which is probably lesser known. It shows,” commented Professor Sumantra Ray. The NNEdPro Global Center for Nutrition and Health co-owns the journal.

The study also highlights an important research question, he added: “Different cooking methods are important to the nutritional composition of cheese, which has been considered a homogenous food in previous dietary studies. This means that there is a significant difference, which is the subject of future research.

However, he added, “Because this is a small study in young, healthy people designed to explore new pathways linking diet and bone health, study participants are not necessarily representative of other groups.” However, the results should be interpreted with caution, and we do not recommend eating any particular type of cheese.”