According to a small Norwegian study, high-fat fermented dairy products, especially cheese, cause less inflammation than non-fermented dairy products.

The study investigated how high-fat dairy meals affect expression of inflammation-related genes. The high‐fat meals were composed of 2 fermented (cheese and sour cream) and 2 non-fermented (butter and whipped cream) dairy products. All 4 meals contained the same amount of fat and fatty acid composition.

As the result of this study, cheese came out as the absolute winner. That may be explained by its high protein and calcium content in comparison to the other 3 meals. High-protein content leads to increased amount of amino acids in blood, especially those, affecting the expression of inflammation-related genes. Its high amount of calcium, which is 7 times more than in sour cream, gives cheese a big advantage among fermented dairy products.

Curious? Here is the source:

Tatsiana Haponava, PhD

a certified nutrition coach, educator and researcher with a PhD degree

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