A recent study suggests that consuming moderate amounts of a specific Norwegian cheese may help in preventing bone weakness without affecting cholesterol levels.

Norwegian researchers have discovered that consuming a daily amount (about 57 g) of Jarlsberg may prevent bone loss without increasing dangerous low-density cholesterol, and these health benefits are unique to this particular cheese.

A mild and semi-soft cheese with a nutty flavor and regular holes, Jarlsberg is prepared from cow’s milk. The cheese comes from the same-named town in eastern Norway.

The Norwegian team believes that the cheese may help prevent diabetes and osteoporosis, but more research is required.

Previous studies have suggested that eating Jarlsberg cheese may help increase levels of osteocalcin, a hormone linked to healthy bones and teeth. However, it is unclear if this benefit is exclusive to Jarlsberg cheese or any other form of cheese.

Camembert vs. Jarlsberg

To find out, scientists looked at 66 healthy women who ate either 50g of Jarlsberg cheese or 50g of Camembert cheese every day for six weeks.

Both cheeses have comparable amounts of protein and fat, but Jarlsberg is higher in vitamin K2, or menaquinone, than Camembert.

Menaquinone can be found in animal products such as liver, as well as in microbes and fermented foods like cheese.

At the end of six weeks, the group that had been eating Camembert was given Jarlsberg to eat for another six weeks.

All of the participants were healthy females, 33 on average, with ordinary weights.

Blood samples from each participant were collected every six weeks to test for osteocalcin, an essential protein, and PINP, a peptide that aids in bone renewal and staying young.

After six weeks, the samples from those who consumed a serving of Jarlsberg cheese daily demonstrated important signs of bones renewing themselves and an increase in vitamin K2, whereas, for those who consumed Camembert, PINP levels remained constant while other indicators of bone health slightly decreased.

However, when these people transferred to Jarlsberg, levels of both PINP and the chemical and biological indicators considerably increased.

While blood fats in both groups marginally increased, individuals who switched from Camembert to Jarlsberg saw dramatically lower cholesterol levels.

When they consumed Jarlsberg, the amount of glucose in their red blood cells decreased by 3%, but it increased by 2% when they had Camembert. The glucose levels returned to normal after the Jarlsberg group replaced the Camembert.

In the group that consumed Jarlsberg, calcium and magnesium levels decreased while they did not alter in the group that consumed Camembert.

The researchers found that after switching cheeses, calcium levels fell in this group as well, which may have been due to increased uptake of these important elements for bone building.

Additionally, the bacteria in cheese create DNHA, which earlier research revealed might prevent bone loss and promote the development of new bone tissue.

Researchers suggest this could explain the increase in osteocalcin levels.

Benefits of the superfood Jarlsberg

The paper states, “daily Jarlsberg cheese consumption has a positive effect on osteocalcin, other markers of bone turnover, glycated haemoglobin and lipids,” indicating that the effects are definitely unique to this cheese.

The results also imply that Jarlsberg cheese may help prevent metabolic illnesses like diabetes as well as osteopenia, the precursor to osteoporosis, though more studies are required to prove this.

This study, which was published in the BMJ Nutrition Prevention & Health journal, “shows that while calcium and vitamin D are known to be extremely important for bone health, there are other key factors at play, such as vitamin K2, which is perhaps not as well known,” according to Professor Sumantra Ray.

“Different methods of preparation mean there are key differences in the nutrient composition of cheese which has often been regarded as a homogenous food item in dietary research to date. This needs to be addressed in future studies”.

Due to the small sample size and the fact that the participants are not necessarily typical of the general population, the results must be regarded with extreme caution since they may not apply to other groups.  And it shouldn’t be interpreted as a suggestion to consume a specific variety of cheese, warn the authors.

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