Cheese: Difference between revisions

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== Nutrition and health ==

The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.<ref name="nd">{{cite web | url=http://nutritiondata.self.com/foods-cheese001000000000000000000.html | title=Nutrition facts for various cheeses per 100 g | publisher=Conde Nast; republished from the [[USDA National Nutrient Database]], version SR-21 | work=Nutritiondata.com | date=2014 | access-date=June 1, 2016 | archive-date=June 4, 2016 | archive-url=https://web.archive.org/web/20160604105550/http://nutritiondata.self.com/foods-cheese001000000000000000000.html | url-status=live }}</ref> In general, cheese is a rich source (20% or more of the [[Daily Value]], DV) of [[calcium]], [[protein]], [[phosphorus]], [[sodium]] and [[saturated fat]]. A 28-gram (one [[ounce]]) serving of cheddar cheese contains about {{convert|7|g}} of protein and 202 milligrams of calcium.~~<ref name=nd />~~ Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about {{convert|200|g}} of milk to provide that much protein, and {{convert|150|g}} to equal the calcium, though values for water-soluble vitamins and minerals can vary widely.~~<ref name=nd />~~

The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein. In general, cheese is a rich source (20% or more of the [[Wikipedia:Daily Value|Daily Value]], DV) of [[calcium]], [[protein]], [[phosphorus]], [[sodium]] and [[saturated fat]]. A 28-gram (one [[Wikipedia:ounce|ounce]]) serving of cheddar cheese contains about {{convert|7|g}} of protein and 202 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about {{convert|200|g}} of milk to provide that much protein, and {{convert|150|g}} to equal the calcium, though values for water-soluble vitamins and minerals can vary widely.

=== Cardiovascular disease ===

National health organizations, such as the [[American Heart Association]], [[British Dietetic Association|Association of UK Dietitians]], British [[National Health Service]], and [[Mayo Clinic]], among others, recommend that cheese consumption be minimized, replaced in snacks and meals by plant foods, or restricted to low-fat cheeses to reduce caloric intake and blood levels of [[low-density lipoprotein|LDL fat]], which is a [[risk factor]] for [[cardiovascular diseases]].<ref name="aha2017">{{cite journal|last1=Sacks|first1=Frank M.|last2=Lichtenstein|first2=Alice H.|last3=Wu|first3=Jason H.Y.|last4=Appel|first4=Lawrence J.|last5=Creager|first5=Mark A.|last6=Kris-Etherton|first6=Penny M.|last7=Miller|first7=Michael|last8=Rimm|first8=Eric B.|last9=Rudel|first9=Lawrence L.|last10=Robinson|first10=Jennifer G.|last11=Stone|first11=Neil J.|last12=Van Horn|first12=Linda V.|title=Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association|journal=Circulation|date=June 15, 2017|pages=e1–e23|doi=10.1161/CIR.0000000000000510|pmid=28620111|volume=136|issue=3|s2cid=367602|doi-access=free}}</ref><ref name=BDA>{{cite web |title=Food Fact Sheet - Cholesterol |url=http://www.bda.uk.com/foodfacts/cholesterol.pdf |publisher=Association of UK Dietitians |access-date=July 28, 2019 |date=December 1, 2018 |archive-date=February 1, 2012 |archive-url=https://web.archive.org/web/20120201061458/http://www.bda.uk.com/foodfacts/cholesterol.pdf |url-status=live }}</ref><ref name = NHS>{{cite web |title=Eat less saturated fat |url=http://www.nhs.uk/livewell/goodfood/pages/eat-less-saturated-fat.aspx |publisher=[[National Health Service]] |date=June 1, 2017 |access-date=July 28, 2019 |archive-date=April 24, 2015 |archive-url=https://web.archive.org/web/20150424075505/http://www.nhs.uk/livewell/goodfood/pages/eat-less-saturated-fat.aspx |url-status=live }}</ref><ref name="mayo">{{cite web |title=Heart-healthy diet: 8 steps to prevent heart disease |url=https://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/heart-healthy-diet/art-20047702 |publisher=Mayo Clinic |access-date=July 28, 2019 |date=January 9, 2019 |archive-date=July 27, 2019 |archive-url=https://web.archive.org/web/20190727211849/https://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/heart-healthy-diet/art-20047702 |url-status=live }}</ref> There is no [[evidence-based medicine|high-quality clinical evidence]] that cheese consumption lowers the risk of cardiovascular diseases.~~<ref name=aha2017/>~~

National health organizations, such as the [[Wikipedia:American Heart Association|American Heart Association]], [[Wikipedia:British Dietetic Association|Association of UK Dietitians|British Dietetic Association|Association of UK Dietitians]], British [[Wikipedia:National Health Service|National Health Service]], and [[Wikipedia:Mayo Clinic|Mayo Clinic]], among others, recommend that cheese consumption be minimized, replaced in snacks and meals by plant foods, or restricted to low-fat cheeses to reduce caloric intake and blood levels of [[low-density lipoprotein|LDL fat]], which is a [[Wikipedia:risk factor|risk factor]] for [[cardiovascular diseases]]. There is no [[evidence-based medicine|high-quality clinical evidence]] that cheese consumption lowers the risk of cardiovascular diseases.

=== Pasteurization ===

A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. [[Food and Drug Administration]] states that soft raw-milk cheeses can cause "serious infectious diseases including [[listeriosis]], [[brucellosis]], [[salmonellosis]] and [[tuberculosis]]".<ref name=consumeraffairs>[http://www.consumeraffairs.com/news04/2005/fda_cheese.html FDA Warns About Soft Cheese Health Risk"] {{Webarchive|url=https://web.archive.org/web/20130122142025/http://www.consumeraffairs.com/news04/2005/fda_cheese.html |date=January 22, 2013 }}. [[Consumer Affairs]]. Retrieved October 15, 2005.</ref> It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days. Australia has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss [[Gruyère cheese|Gruyère]], [[Emmental cheese|Emmental]] and [[Sbrinz]], and for French [[Roquefort]].<ref name=mercer>{{cite web|url=http://www.ap-foodtechnology.com/news/ng.asp?id=62799-fsanz-roquefort-speciality-cheese|title=Australia lifts Roquefort cheese safety ban|author=Chris Mercer|publisher=ap-foodtechnology.com|date=September 23, 2005|access-date=October 22, 2005|archive-url=https://web.archive.org/web/20060627105239/http://www.ap-foodtechnology.com/news/ng.asp?id=62799-fsanz-roquefort-speciality-cheese|archive-date=June 27, 2006|url-status=dead}}</ref> There is a trend for cheeses to be pasteurized even when not required by law.

A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. [[Wikipedia:Food and Drug Administration|Food and Drug Administration]] states that soft raw-milk cheeses can cause "serious infectious diseases including [[listeriosis]], [[brucellosis]], [[salmonellosis]] and [[tuberculosis]]". It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days. Australia has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss [[Gruyère cheese|Gruyère]], [[Emmental cheese|Emmental]] and [[Sbrinz]], and for French [[Roquefort]]. There is a trend for cheeses to be pasteurized even when not required by law.

Pregnant women may face an additional risk from cheese; the U.S. [[Centers for Disease Control and Prevention|Centers for Disease Control]] has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the [[listeria]] risk, which can cause miscarriage or harm the fetus.<ref name=americanpregnancy>[http://www.americanpregnancy.org/pregnancycomplications/listeria.html Listeria and Pregnancy.] {{Webarchive|url=https://web.archive.org/web/20060224100114/http://www.americanpregnancy.org/pregnancycomplications/listeria.html |date=February 24, 2006 }}. Retrieved February 28, 2006.</ref>

Pregnant women may face an additional risk from cheese; the U.S. [[:en:Centers for Disease Control and Prevention|Centers for Disease Control]] has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the [[listeria]] risk, which can cause miscarriage or harm the fetus.

== Cultural attitudes ==

@@ Line 183: / Line 183: @@
 == Nutrition and health ==
-The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.<ref name="nd">{{cite web | url=http://nutritiondata.self.com/foods-cheese001000000000000000000.html | title=Nutrition facts for various cheeses per 100&nbsp;g | publisher=Conde Nast; republished from the [[USDA National Nutrient Database]], version SR-21 | work=Nutritiondata.com | date=2014 | access-date=June 1, 2016 | archive-date=June 4, 2016 | archive-url=https://web.archive.org/web/20160604105550/http://nutritiondata.self.com/foods-cheese001000000000000000000.html | url-status=live }}</ref> In general, cheese is a rich source (20% or more of the [[Daily Value]], DV) of [[calcium]], [[protein]], [[phosphorus]], [[sodium]] and [[saturated fat]]. A 28-gram (one [[ounce]]) serving of cheddar cheese contains about {{convert|7|g}} of protein and 202 milligrams of calcium.<ref name=nd /> Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about {{convert|200|g}} of milk to provide that much protein, and {{convert|150|g}} to equal the calcium, though values for water-soluble vitamins and minerals can vary widely.<ref name=nd />
+The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein. In general, cheese is a rich source (20% or more of the [[Wikipedia:Daily Value|Daily Value]], DV) of [[calcium]], [[protein]], [[phosphorus]], [[sodium]] and [[saturated fat]]. A 28-gram (one [[Wikipedia:ounce|ounce]]) serving of cheddar cheese contains about {{convert|7|g}} of protein and 202 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about {{convert|200|g}} of milk to provide that much protein, and {{convert|150|g}} to equal the calcium, though values for water-soluble vitamins and minerals can vary widely.
 {{Nutrient contents of common cheeses}}
 === Cardiovascular disease ===
-National health organizations, such as the [[American Heart Association]], [[British Dietetic Association|Association of UK Dietitians]], British [[National Health Service]], and [[Mayo Clinic]], among others, recommend that cheese consumption be minimized, replaced in snacks and meals by plant foods, or restricted to low-fat cheeses to reduce caloric intake and blood levels of [[low-density lipoprotein|LDL fat]], which is a [[risk factor]] for [[cardiovascular diseases]].<ref name="aha2017">{{cite journal|last1=Sacks|first1=Frank M.|last2=Lichtenstein|first2=Alice H.|last3=Wu|first3=Jason H.Y.|last4=Appel|first4=Lawrence J.|last5=Creager|first5=Mark A.|last6=Kris-Etherton|first6=Penny M.|last7=Miller|first7=Michael|last8=Rimm|first8=Eric B.|last9=Rudel|first9=Lawrence L.|last10=Robinson|first10=Jennifer G.|last11=Stone|first11=Neil J.|last12=Van Horn|first12=Linda V.|title=Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association|journal=Circulation|date=June 15, 2017|pages=e1–e23|doi=10.1161/CIR.0000000000000510|pmid=28620111|volume=136|issue=3|s2cid=367602|doi-access=free}}</ref><ref name=BDA>{{cite web |title=Food Fact Sheet - Cholesterol |url=http://www.bda.uk.com/foodfacts/cholesterol.pdf |publisher=Association of UK Dietitians |access-date=July 28, 2019 |date=December 1, 2018 |archive-date=February 1, 2012 |archive-url=https://web.archive.org/web/20120201061458/http://www.bda.uk.com/foodfacts/cholesterol.pdf |url-status=live }}</ref><ref name = NHS>{{cite web |title=Eat less saturated fat |url=http://www.nhs.uk/livewell/goodfood/pages/eat-less-saturated-fat.aspx |publisher=[[National Health Service]] |date=June 1, 2017 |access-date=July 28, 2019 |archive-date=April 24, 2015 |archive-url=https://web.archive.org/web/20150424075505/http://www.nhs.uk/livewell/goodfood/pages/eat-less-saturated-fat.aspx |url-status=live }}</ref><ref name="mayo">{{cite web |title=Heart-healthy diet: 8 steps to prevent heart disease |url=https://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/heart-healthy-diet/art-20047702 |publisher=Mayo Clinic |access-date=July 28, 2019 |date=January 9, 2019 |archive-date=July 27, 2019 |archive-url=https://web.archive.org/web/20190727211849/https://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/heart-healthy-diet/art-20047702 |url-status=live }}</ref> There is no [[evidence-based medicine|high-quality clinical evidence]] that cheese consumption lowers the risk of cardiovascular diseases.<ref name=aha2017/>
+National health organizations, such as the [[Wikipedia:American Heart Association|American Heart Association]], [[Wikipedia:British Dietetic Association|Association of UK Dietitians|British Dietetic Association|Association of UK Dietitians]], British [[Wikipedia:National Health Service|National Health Service]], and [[Wikipedia:Mayo Clinic|Mayo Clinic]], among others, recommend that cheese consumption be minimized, replaced in snacks and meals by plant foods, or restricted to low-fat cheeses to reduce caloric intake and blood levels of [[low-density lipoprotein|LDL fat]], which is a [[Wikipedia:risk factor|risk factor]] for [[cardiovascular diseases]]. There is no [[evidence-based medicine|high-quality clinical evidence]] that cheese consumption lowers the risk of cardiovascular diseases.
 === Pasteurization ===
-A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. [[Food and Drug Administration]] states that soft raw-milk cheeses can cause "serious infectious diseases including [[listeriosis]], [[brucellosis]], [[salmonellosis]] and [[tuberculosis]]".<ref name=consumeraffairs>[http://www.consumeraffairs.com/news04/2005/fda_cheese.html FDA Warns About Soft Cheese Health Risk"] {{Webarchive|url=https://web.archive.org/web/20130122142025/http://www.consumeraffairs.com/news04/2005/fda_cheese.html |date=January 22, 2013 }}. [[Consumer Affairs]]. Retrieved October 15, 2005.</ref> It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60&nbsp;days. Australia has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss [[Gruyère cheese|Gruyère]], [[Emmental cheese|Emmental]] and [[Sbrinz]], and for French [[Roquefort]].<ref name=mercer>{{cite web|url=http://www.ap-foodtechnology.com/news/ng.asp?id=62799-fsanz-roquefort-speciality-cheese|title=Australia lifts Roquefort cheese safety ban|author=Chris Mercer|publisher=ap-foodtechnology.com|date=September 23, 2005|access-date=October 22, 2005|archive-url=https://web.archive.org/web/20060627105239/http://www.ap-foodtechnology.com/news/ng.asp?id=62799-fsanz-roquefort-speciality-cheese|archive-date=June 27, 2006|url-status=dead}}</ref> There is a trend for cheeses to be pasteurized even when not required by law.
+A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. [[Wikipedia:Food and Drug Administration|Food and Drug Administration]] states that soft raw-milk cheeses can cause "serious infectious diseases including [[listeriosis]], [[brucellosis]], [[salmonellosis]] and [[tuberculosis]]". It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60&nbsp;days. Australia has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss [[Gruyère cheese|Gruyère]], [[Emmental cheese|Emmental]] and [[Sbrinz]], and for French [[Roquefort]]. There is a trend for cheeses to be pasteurized even when not required by law.
-Pregnant women may face an additional risk from cheese; the U.S. [[Centers for Disease Control and Prevention|Centers for Disease Control]] has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the [[listeria]] risk, which can cause miscarriage or harm the fetus.<ref name=americanpregnancy>[http://www.americanpregnancy.org/pregnancycomplications/listeria.html Listeria and Pregnancy.] {{Webarchive|url=https://web.archive.org/web/20060224100114/http://www.americanpregnancy.org/pregnancycomplications/listeria.html |date=February 24, 2006 }}. Retrieved February 28, 2006.</ref>
+Pregnant women may face an additional risk from cheese; the U.S. [[:en:Centers for Disease Control and Prevention|Centers for Disease Control]] has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the [[listeria]] risk, which can cause miscarriage or harm the fetus.
 == Cultural attitudes ==