A classy kind of Norwegian cheese can cease bone loss, a brand new examine suggests

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Just a small amount of Jarlsberg can help stop bone loss without raising cholesterol, according to new findings.

Researchers say the health benefits are unique to the Nordic dairy product and not found in other types of cheese.

Jarlsberg is a nutty, mild and semi-soft cheese with holes made from cow’s milk.

He comes from the town of the same name in eastern Norway.

The researchers hope that in the future, cheese can stop osteoporosis and help prevent diabetes, but say more research is needed.

Previous studies have shown that it increases the levels of osteocalcin, the hormone that gives us strong bones and teeth.

It was not clear whether this association is specific to Jarlsberg cheese or whether it applies to all types of cheese.

To find out, researchers studied 66 healthy women who were given 0.12 pounds of Jarlsberg (57 grams) or 50 grams of Camembert cheese every day for six weeks.

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All participants were healthy, of a healthy weight, and had a mean age of 33 years.

After that, the group that ate Camembert was told to munch on Jarlsberg for six weeks.

Both cheeses have similar amounts of fat and protein, but Jarlsberg is also high in vitamin K2, while Camembert is not.

One form of vitamin K2 is found in animal products such as liver, while others are found in bacteria and fermented foods such as cheese.

Blood samples were taken from the participants to check for an important protein, osteocalcin and peptide (PINP), which helps bones to regenerate and stay young.

Blood samples showed key signs of bone regeneration, and vitamin K2 increased after six weeks among people eating Jarlsberg.

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In people who ate Camembert, PINP levels remained the same, while other indicators of bone health decreased slightly.

Levels of both PINP and chemical and biological indicators increased significantly when switched to Jarlsberg.

Both groups had a slight increase in blood fat, but cholesterol levels decreased when people switched from Camembert to Jarlsberg.

Glucose levels in red blood cells decreased by three percent in people who ate Jarlsberg, but increased by two percent in people who ate Camembert.

When they moved on to Jarlsberg, glucose levels dropped again.

Calcium and magnesium, which can weaken bones, decreased in people who ate Jarlsberg, but did not change in people who ate Camembert.

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Bacteria in cheese produce a substance called DNHA, which previous research suggests can reduce bone loss and increase bone formation. They say this may explain the increase in osteocalcin.

“Daily consumption of Jarlsberg cheese positively affects osteocalcin, other markers of bone turnover, glycated hemoglobin and lipids,” says author Dr. Helge Elnar Lundberg of the Skjetten Medical Center in Norway, who conducted the study. published in a journal BMJ Nutrition, Prevention and Health.

Professor Sumatra Ray, executive director of NNEdPro’s Center for Global Nutrition and Health, which co-owns the journal, said: “This study shows that although calcium and vitamin D are known to be extremely important for bone health, there are other important factors. play, for example, vitamin K2, which is perhaps not so well known.

“Different preparation methods mean that there are substantial differences in the nutrient composition of cheese, which until now has often been treated as a homogeneous food in dietary studies.

He cautioned that this is a small study in young and healthy people (and) the findings should be interpreted with caution and not taken as a specific recommendation.

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