NUTRITION INFORMATION

Cheese is a natural, healthy food that can play an important part of a balanced diet and although every type of cheese varies in its nutrition values, cheese in general is an excellent source of nutrition, especially for children and vegetarians. It contains protein for energy and vitamins A, B12 and D. Labels on prepacked cheeses will give specific information about each cheese but, if the cheese is being cut for you in store, ask your retailer for further information.

Cheese can play an important role within a balanced diet for many people. Many cheeses are an excellent source of calcium, a nutrient which is vital for the development of healthy bones and teeth and the prevention of osteoporosis (where bones lose their strength and density and become liable to fracture).

DAILY INTAKE:

A 30g piece (matchbox size) of cheeses such as Cheddar, Jarlsberg, Port Salut, Roquefort or Leerdammer will provide around 200mg calcium which is approximately a third of the daily requirements for teenage girls and adults (a fifth for teenage boys). Calcium intake is particularly important for bone health throughout childhood and young adulthood. Our peak bone mass is reached by our mid 30’s and the greater this is, the less chance there is of suffering with osteoporosis in later life.

VITAMINS AND MINERALS:

Cheese is also a useful source of protein, required by the body for growth and repair. The higher fat cheeses are also good sources of vitamin A; essential for healthy eyes and skin, and most cheeses contain a useful source of vitamin B12; required for blood cells and nerve function.

Cheese is good for our teeth, partly due to the high calcium and phosphorus content which may help to strengthen them, and also as it neutralises the acid in the mouth (by encouraging saliva production) which would otherwise attack the enamel on the teeth.

CHEESE AND HEALTH:

A piece of cheese with some fruit makes a much healthier snack than crisps or biscuits. Try a small portion of a strong flavoured blue cheese such as Stilton (32% fat), Roquefort (31% fat, made from sheeps milk) or a mature hard cheese. Alternatively try medium fat content cheeses such as Camembert or Coeur de Lion Brie (24% fat). Some cheeses are naturally low in fat such as Quark (0.3-11% fat) which is a soft spreadable cheese. This can be spread on crisp breads or toast instead of butter as a low fat alternative.

Liane Reeves, Registered Dietician

or further information please contact:

Cathy Warren – 020 7053 6006

Cathy.warren@Beattiegroup.com

Louisa Hough – 020 7 053 6019

Louisa.hough@beattiegroup.com

* source: Truestar health website (American)

** source: McCance & Widdowson (5 th edn)

*** source: manufacturer