Does chewing cheese associated with reduced teeth decay

Introduction

Cheese, a fermented dairy product traditionally part of the Mediterranean diet, is consumed by billions of people around the world. This dairy product though related to a fatty product contains a good proportion of proteins, vitamin A, riboflavin, calcium, phosphorous, zinc and vitamin B12.

Types of cheese

The commonly available forms in India include mozzarella, cheddar, cottage, parmesan, and gouda.

Possible beneficial and harmful effects of cheese – You never knew

1. Diabetes mellitus

This diary product is associated with a decreased risk of type 2 diabetes. It impedes the progression from prediabetes (blood sugar level is high but not that high to be categorized as diabetes) to type 2 diabetes. However one needs to take care that it is eaten in moderation in combination with other healthy foods.

2. Weight gain

Apart from being a rich source of fat, proteins, calcium this food is high in calories and can assist in weight gain. An ounce of cheese is found to contain 128 calories.

3. Tooth decay

It was found that when cheese is used as the last food after the meal, it will reduce the occurrence of tooth decay. Chewing cheese stimulates salivary flow thereby buffering the acids. Research has also suggested that chewing this food decreases the levels of decay-causing bacteria. The high calcium and phosphorus content seems to be another factor in preventing tooth decay.

4. Bone health

It has been observed that 9 out of 10 women and 6 out of 10 men are deficient in calcium. Cheese intake was found to increase the bone mineral density thereby preventing the occurrence of osteoporosis.

5. Cardiovascular diseases

This food is one of the primary food sources of saturated fat, contributing to 7.7% of the fat intake. Fat that are saturated increase the plasma levels of low-density lipoprotein (LDL), a well-established risk factor for cardiovascular diseases. Consumption of saturated fats like cheese should be restricted to fewer than 10% of energy per day and substituted with unsaturated fats.

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