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Original Articles

Cheese and Cardiovascular Disease Risk: A Review of the Evidence and Discussion of Possible Mechanisms

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Pamela Ebner, Kelly Frank, Aris Christodoulou & Sylvie Davidou. (2022) How are the processing and nutrient dimensions of foods interconnected? an issue of hierarchy based on three different food scores. International Journal of Food Sciences and Nutrition 73:6, pages 770-785.
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Fatma Elif Eroğlu & Nevin Sanlier. (2022) Effect of fermented foods on some neurological diseases, microbiota, behaviors: mini review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Itziar Abete, Maria Angeles Zulet, Estíbaliz Goyenechea, Vanessa Blazquez, Ana Maria de Arce Borda, Adolfo Lopez de Munain & J. Alfredo Martinez. (2018) Association of lifestyle, inflammatory factors, and dietary patterns with the risk of suffering a stroke: A case–control study. Nutritional Neuroscience 21:1, pages 70-78.
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Articles from other publishers (23)

Rebecca Pradeilles, Tom Norris, Laury Sellem & Oonagh Markey. (2023) Effect of Isoenergetic Substitution of Cheese with Other Dairy Products on Blood Lipid Markers in the Fasted and Postprandial State: An Updated and Extended Systematic Review and Meta-Analysis of Randomized Controlled Trials in Adults. Advances in Nutrition 14:6, pages 1579-1595.
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Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, Elena Bartkiene, João Miguel F. Rocha & Fatih Özogul. (2023) Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms. Fermentation 9:11, pages 923.
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Emma L. Feeney, Aisling Daly, Simone Dunne, Victoria Dible, Rebecca Barron, Sanja Seratlic, J. C. Jacquier, Michael O’Sullivan, Tom Beresford, Søren Krogh Jensen & Eileen R. Gibney. (2023) Effect of reduced-calcium and high-calcium cheddar cheese consumption on the excretion of faecal fat: a 2-week cross-over dietary intervention study. European Journal of Nutrition 62:4, pages 1755-1765.
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Milena Monfort-Pires, Santosh Lamichhane, Cristina Alonso, Bjørg Egelandsdal, Matej Orešič, Vilde Overrein Jordahl, Oda Skjølsvold, Irantzu Pérez-Ruiz, María Encarnación Blanco, Siv Skeie, Catia Martins & Anna Haug. (2023) Classification of Common Food Lipid Sources Regarding Healthiness Using Advanced Lipidomics: A Four-Arm Crossover Study. International Journal of Molecular Sciences 24:5, pages 4941.
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Anthea Van Parys, Jostein Sæle, Nathalie G Puaschitz, Åslaug Matre Anfinsen, Therese Karlsson, Thomas Olsen, Teresa R Haugsgjerd, Kathrine J Vinknes, Kirsten B Holven, Jutta Dierkes, Ottar K Nygård & Vegard Lysne. (2023) The association between dairy intake and risk of cardiovascular disease and mortality in patients with stable angina pectoris. European Journal of Preventive Cardiology 30:3, pages 219-229.
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Vincenzo Castellone, Barbara Prandi, Elena Bancalari, Tullia Tedeschi, Monica Gatti & Benedetta Bottari. (2022) Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds. Frontiers in Microbiology 13.
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Mustafa ÇAVUŞ, Bayram YURT & Hasan CANKURT. (2022) Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study. Food Science and Technology 42.
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David Julian McClements & Lutz GrossmannDavid Julian McClements & Lutz Grossmann. 2022. Next-Generation Plant-based Foods. Next-Generation Plant-based Foods 443 521 .
Lutz Grossmann & David Julian McClements. (2021) The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs. Trends in Food Science & Technology 118, pages 207-229.
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Marco Franzoi, Matteo Ghetti, Claudia De Lorenzi & Massimo De Marchi. (2021) Effectiveness of two different at-line instruments for the assessment of cheese composition, major minerals and fatty acids content. International Dairy Journal 123, pages 105184.
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Kelsey A Schmidt, Gail Cromer, Maggie S Burhans, Jessica N Kuzma, Derek K Hagman, Imashi Fernando, Merideth Murray, Kristina M Utzschneider, Sarah Holte, Jana Kraft & Mario Kratz. (2021) Impact of low-fat and full-fat dairy foods on fasting lipid profile and blood pressure: exploratory endpoints of a randomized controlled trial. The American Journal of Clinical Nutrition 114:3, pages 882-892.
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Giuseppe Costantino, Maria Calasso, Fabio Minervini & Maria De Angelis. (2020) Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation. Microorganisms 8:10, pages 1618.
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Claire M. Timon, Aileen O’Connor, Nupur Bhargava, Eileen R. Gibney & Emma L. Feeney. (2020) Dairy Consumption and Metabolic Health. Nutrients 12:10, pages 3040.
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Patrik Hansson, Kirsten B Holven, Linn K L Øyri, Hilde K Brekke, Anne S Biong, Gyrd O Gjevestad, Ghulam S Raza, Karl-Heinz Herzig, Magne Thoresen & Stine M Ulven. (2019) Meals with Similar Fat Content from Different Dairy Products Induce Different Postprandial Triglyceride Responses in Healthy Adults: A Randomized Controlled Cross-Over Trial. The Journal of Nutrition 149:3, pages 422-431.
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Silvani Verruck, Celso Fasura Balthazar, Ramon Silva Rocha, Ramon Silva, Erick Almeida Esmerino, Tatiana Colombo Pimentel, Mônica Queiroz Freitas, Marcia Cristina Silva, Adriano Gomes da Cruz & Elane Schwinden Prudencio. 2019. 95 164 .
Farinaz Raziani, Parvaneh Ebrahimi, Søren Balling Engelsen, Arne Astrup, Anne Raben & Tine Tholstrup. (2018) Consumption of regular-fat vs reduced-fat cheese reveals gender-specific changes in LDL particle size - a randomized controlled trial. Nutrition & Metabolism 15:1.
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Bruce A Griffin & Julie A Lovegrove. (2018) Butter Increases High-Density Lipoprotein Functional Capacity: Is This Compensation for Its Adverse Effect on Serum Low-Density Lipoprotein Cholesterol?. The Journal of Nutrition 148:7, pages 1069-1070.
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Marcella F. Sperry, Hugo L.A. Silva, Celso F. Balthazar, Erick A. Esmerino, Silvia Verruck, Elane S. Prudencio, Roberto P.C. Neto, Maria Inês B. Tavares, Jaqueline C. Peixoto, Filomena Nazzaro, Ramon S. Rocha, Jeremias Moraes, Aline S.G. Gomes, Renata S.L. Raices, Márcia C. Silva, Daniel Granato, Tatiana C. Pimentel, Mônica Q. Freitas & Adriano G. Cruz. (2018) Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women – A randomized double-blind pilot trial. Journal of Functional Foods 45, pages 435-443.
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Ronan Lordan, Alexandros Tsoupras, Bhaskar Mitra & Ioannis Zabetakis. (2018) Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?. Foods 7:3, pages 29.
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Guo-Chong Chen, Yan Wang, Xing Tong, Ignatius M. Y. Szeto, Gerrit Smit, Zeng-Ning Li & Li-Qiang Qin. (2016) Cheese consumption and risk of cardiovascular disease: a meta-analysis of prospective studies. European Journal of Nutrition 56:8, pages 2565-2575.
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Didier Brassard, Maude Tessier-Grenier, Janie Allaire, Ethendhar Rajendiran, Yongbo She, Vanu Ramprasath, Iris Gigleux, Denis Talbot, Emile Levy, Angelo Tremblay, Peter JH Jones, Patrick Couture & Benoît Lamarche. (2017) Comparison of the impact of SFAs from cheese and butter on cardiometabolic risk factors: a randomized controlled trial. The American Journal of Clinical Nutrition 105:4, pages 800-809.
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Claudio Galli & Patrizia Risé. 2017. Dairy in Human Health and Disease Across the Lifespan. Dairy in Human Health and Disease Across the Lifespan 57 72 .
Julie A. Lovegrove & D. Ian Givens. (2016) Dairy food products: good or bad for cardiometabolic disease?. Nutrition Research Reviews 29:2, pages 249-267.
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