It’s gooey. It’s fatty. It’s delicious. It just has to be bad for you, right? Nope! (From 2021)
of a 26,930-person Swedish cohort found that consumption of cheese was associated with lower risk of diabetes in women. The production of menaquinone in the fermentation process could have something to do with that.)
Both Krauss and Mozaffarian say that, despite the promising research, there still isn’t enough good data to say conclusively that cheeseheart disease or obesity. What is clear, however, is that eating normal amounts of cheese at least doesn’t appear to raise the risk, on average. “I spend a lot of my time with patients giving dietary advice, and I tell them, ‘Don’t worry about cheese,’” Krauss says. “They love it.
Perhaps the real reason the good news hasn’t caught on widely is that the evidence so far reveals cheese to be neither a superfood, like yogurt, nor a mass killer, like sugary soda. This makes it harder to know what exactly to do with the information. “We can’t always eat the healthiest possible thing,” he says. “We need neutral foods for variety, fun, palatability, so cheese is up there on my list. If I’m not going to have the absolute best—fruits, nuts, seeds, fish—cheese is great. And if you add it to those other foods, it’s fantastic.”
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