Small daily portion of Jarlsberg cheese may help to stave off bone thinning

A small daily serving (57 g) of Jarlsberg cheese may help prevent bone thinning (osteopenia/osteoporosis) without increasing harmful low-density cholesterol, suggest results of a small comparative clinical trial, published in the journal Access open BMJ Nutrition Prevention and Health.

The effects appear to be specific to this type of cheese, the findings indicate.

Jarlsberg is a soft, semi-soft, nutty-flavored cheese made from cow’s milk, with regular holes. It originates from Jarlsberg in eastern Norway.

Previous research indicates that it may help increase levels of osteocalcin, a hormone associated with strong bones and teeth, but it’s not clear if this effect is specific to Jarlsberg or any type of cheese.

In an attempt to find out, the researchers studied 66 healthy women (average age 33; average BMI 24) who were randomly assigned to add a daily serving of 57 g Jarlsberg (41) or 50 g Camembert cheese (25) to your diet for 6 weeks.

At the end of this period, the Camembert eating group moved to Jarlsberg for another six weeks.

Jarlsberg and Camembert have similar fat and protein content, but unlike Camembert, Jarlsberg is rich in vitamin K2, also known as menaquinone (MK), of which there are several varieties.

Short-chain MK-4 is found in animal products such as liver. Long-chain MK-7, MK-8, MK-9, and MK-9(4H) originate from bacteria and are found in certain fermented foods, such as cheese. Jarlsberg is particularly rich in MK-9 and MK-9 (4H).

Every six weeks, blood samples were taken from all participants to check for key proteins, osteocalcin, and a peptide (PINP) involved in bone turnover. Vitamin K2 and fat levels in the blood were also measured.

Analysis of blood samples showed that key biochemical markers of bone turnover, including osteocalcin and vitamin K2, were significantly increased after 6 weeks in the Jarlsberg group.

Among those in the Camembert group, PINP levels remained unchanged, while those of the other biochemical markers fell slightly. But they increased significantly after switching to Jarlsberg. PINP levels also increased.

Blood fats increased slightly in both groups after 6 weeks. But levels of total cholesterol and LDL (bad) cholesterol fell significantly in the Camembert group after they switched to Jarlsberg.

Glycosylated hemoglobin (HbA1c), the amount of glucose trapped in red blood cells, was significantly reduced (by 3%) in the Jarlsberg group, while it was significantly increased (by 2%) in those who ate Camembert. But after switching to Jarlsberg, HbA1c fell significantly in this group as well.

Calcium and magnesium it fell significantly in the Jarlsberg group but remained unchanged in the Camembert group. After changing the cheese, calcium levels also fell in this group, possibly reflecting increased absorption of these key minerals in bone formationresearchers say.

“Daily consumption of Jarlsberg cheese has a positive effect on osteocalcin, other [markers of bone turnover]glycosylated hemoglobin and lipids,” the researchers write, concluding that the effects are specific to this cheese.

The bacterium (Proprionebacterium freudenreichii) in Jarlsberg that produces MK-9-(4H) also produces a substance called DHNA that experimental studies suggest could combat bone thinning and increase bone tissue formation, and possibly explain the increased osteocalcin, they add. .

They go on to suggest that Jarlsberg cheese could therefore help prevent osteopenia, the stage before osteoporosis, as well as metabolic diseases, such as diabetes, although more research would be needed to confirm this, they stress.

“This study 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, that may not be as well known,” said Professor Sumantra Ray. , executive director of the NNEdPro Global Center for Nutrition and Health, co-owner of the journal.

The study also highlights an important research issue, it adds: “The different preparation methods mean that there are key differences in the nutrient composition of cheese, which has often been considered a homogeneous food in dietary research to date. This should be addressed in future studies.”

But he cautions: “Since this is a small study in young, healthy people designed to explore novel pathways linking diet and bone health, the results should be interpreted with great caution, as the study participants will not necessarily be representative of other groups. And it should not be taken as a recommendation to eat a particular type of cheese.”