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Published on Leave a comment on Jarlsberg Cheese Has Beneficial Health Effects
Jarlsberg cheese Credit: Wikipedia

Good news for cheese lovers. A recent well-done study found that eating a little Jarlsberg cheese every day is good for the bones as well as for metabolic markers in the blood, such as total cholesterol levels. A little bit of Camembert cheese just didn't have those beneficial effects.

Jarlsberg cheese is a Norwegian cow's milk cheese. The beneficial effects of the cheese are thought to be because it naturally contains vitamin K2 and 1.4-dihydroxy-2naphtoic acid (DHNA) - both necessary for bone health. Studies find that low intake of vitamin K2 is linked with increased risk of bone fractures. Jarlsberg contains the bacteria Proprionebacterium freudenreichii, which produces vitamin K and DHNA.

An earlier study by the Norwegian researchers found that eating 57 grams of Jarlsberg cheese (about 2 ounces) daily was optimal. Camembert was chosen because it is a cheese without vitamin K, but with similar fat and protein content. Women participated in this study, but it is thought that the results also apply to men.

Bottom line: Eat a little Jarlsberg cheese frequently for your health. Enjoy!

From Medical Xpress: Small daily portion of Jarlsberg cheese may help to stave off bone thinning

A small (57 g) daily portion of Jarlsberg cheese may help to stave off bone thinning (osteopenia/osteoporosis) without boosting harmful low density cholesterol, suggest the results of a small comparative clinical trial, published in the open access journal BMJ Nutrition Prevention & Health. ...continue reading "Jarlsberg Cheese Has Beneficial Health Effects"

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Eating green leafy vegetables and other brightly colored fruits and vegetables containing vitamin K, lutein, folate and beta-carotene were linked to keeping the brain healthy in older adults and slowing cognitive decline. Researchers found that older people who ate one to two servings per day had the cognitive ability of a person 11 years younger than those who consumed none. From Science Daily:

Eating green leafy vegetables keeps mental abilities sharp

Something as easy as adding more spinach, kale, collards and mustard greens to your diet could help slow cognitive decline, according to new research. The study also examined the nutrients responsible for the effect, linking vitamin K consumption to slower cognitive decline for the first time...."Since declining cognitive ability is central to Alzheimer's disease and dementias, increasing consumption of green leafy vegetables could offer a very simple, affordable and non-invasive way of potentially protecting your brain from Alzheimer's disease and dementia."

The researchers tracked the diets and cognitive abilities of more than 950 older adults for an average of five years and saw a significant decrease in the rate of cognitive decline for study participants who consumed greater amounts of green leafy vegetables. People who ate one to two servings per day had the cognitive ability of a person 11 years younger than those who consumed none. When the researchers examined individual nutrients linked with slowing cognitive decline, they found that vitamin K, lutein, folate and beta-carotene were most likely helping to keep the brain healthy.

To conduct the study, Morris' research team gathered data from 954 participants from the Memory and Aging Project, which aims to identify factors associated with the maintenance of cognitive health. The participants, whose age averaged 81, reported their daily food and beverage intake by answering a detailed 144-item questionnaire at the beginning of the study.... They followed participants for 2 to 10 years, assessing cognition annually with a comprehensive battery of 19 tests and adjusted for age, sex, education, smoking, genetic risk for Alzheimer's disease and participation in physical activities when estimating the effects of diet on cognitive decline.

"With baby boomers approaching old age, there is huge public demand for lifestyle behaviors that can ward off loss of memory and other cognitive abilities with age," said Morris. "Our study provides evidence that eating green leafy vegetables and other foods rich in vitamin K, lutein and beta-carotene can help to keep the brain healthy to preserve functioning." In addition to green leafy vegetables, other good sources of vitamin K, lutein, folate and beta-carotene include brightly colored fruits and vegetables.