Cheese may be the latest food to be transferred from the “bad” to the "good" list in recent years. Over time, instances of coronary heart disease, stroke, and overall cardiovascular disease were tracked, and correlated with the participants’ dietary habits. It turned out that people who ate small amounts of cheese—about 40 grams/day—had about 10% reduced risk of developing cardiovascular disease, 10% reduced risk of stroke, and 14% reduced risk of developing coronary heart disease than non-cheese-eaters. Interestingly, for coronary heart disease, eating more cheese was associated with a bit more risk reduction. A clinical study earlier this year found no link between regular- or low-fat cheese and heart disease; there even seemed to be a slight connection with regular-fat cheese and better HDL cholesterol levels.

Source: Forbes December 06, 2017 15:56 UTC