A small portion of Yarlsburg can help prevent weakened bones without increasing cholesterol, according to new findings.
Researchers say the health benefits are unique to Nordic dairy and not found in other types of cheese.
Jarlsberg is a nutty, mild, slightly soft pitted cheese made from cow’s milk.
It comes from the town of the same name in eastern Norway.
Researchers hope cheese can help prevent osteoporosis and prevent diabetes in the future, but say more research is needed.
Previous research has suggested that it increases levels of osteocalcin, a hormone that strengthens bones and teeth.
It was not clear whether this association was specific to Jarsberg cheese or applied to all types of cheese.
To find out, researchers examined 66 healthy women and were given 0.12 pounds of Jarsberg (57 grams) or 50 grams of camembert cheese daily for six weeks.
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All participants were healthy, of healthy weight, and had a mean age of 33 years.
Afterwards, the group that had been munching on camembert was told to nibble on Yarlsberg for six weeks.
Both cheeses have similar levels of fat and protein, but Yarsberg is also rich in vitamin K2, while Camembert is not.
One form of vitamin K2 is found in animal foods such as liver, while other forms are derived from bacteria and are found in fermented foods such as cheese.
Blood samples were taken from the participants to check for osteocalcin, an important protein, and a peptide (PINP) that helps regenerate bone and keep you young.
Blood samples showed significant signs of bone self-renewal and increased vitamin K2 after 6 weeks among those who ate Yarlsberg.
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Among those who ate camembert, PINP levels remained the same, but levels of other indicators of bone health decreased slightly.
Levels of both PINP and chemical and biological markers increased significantly after switching to Jarlsberg.
Blood fat increased slightly in both groups, but cholesterol levels decreased when switching from Camembert to Yarlsberg.
The amount of glucose in red blood cells decreased by 3% in those who ate Yarsberg, but increased by 2% in those who ate camembert.
When I switched to Jarsberg, my blood sugar dropped again.
Levels of calcium and magnesium, which can weaken bones, were reduced in those who ate Yarsberg, but remained unchanged in those who ate camembert.
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Bacteria in cheese produce a substance called DNHA, which previous research suggests may prevent bone thinning and promote the formation of bone tissue. He says he can explain the rise.
“Daily consumption of Jarsberg cheese has positive effects on osteocalcin, other markers of bone turnover, glycated hemoglobin, and lipids,” says author Helge Elnar Lundberg, PhD, Skjetten Medical Center, Norway. , prevention and health.
Professor Sumatra Ray, Executive Director of the NNEdPro Global Center for Nutrition and Health, which co-owns the journal, said: Perhaps lesser-known plays such as vitamin K2.
“Different cooking methods mean that there are important differences in the nutritional composition of cheeses. To date, dietary studies have viewed cheese as a homogenous food.”
He cautioned that this was a small study in young, healthy people,[and]that the findings should be interpreted with caution and should not be taken as specific recommendations.
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