Cheese and your health

Cheese is rich in calcium and protein, making it a staple for vegetarians. But it's also high in fat, cholesterol and sodium. These will guidelines will tell you the downfalls of consuming this delight on a regular basis.

Most people — especially those with a weight or cholesterol problem — should consume cheese moderately, as an occasional treat or garnish rather than as a staple food. Exceptions include adolescents going through a growth spurt, vegetarians and thin older women threatened by osteoporosis, a weakening of the bones.

Many people who cannot digest milk because of lactose intolerance can eat cheese, especially the hard ones; the bacteria and enzymes used to make cheese also break down some of the lactose (milk sugar).

• Doctors often advise patients with heart disease, elevated blood cholesterol or high blood pressure to reduce the amount of cheese they consume. Because most cheese is high in cholesterol and its fat is highly saturated, it increases the risk of atherosclerosis, the clogging of arteries with fatty deposits. And the sodium it contains can be a hazard for people with high blood pressure.
• Aged cheese can trigger a migraine headache in some susceptible people. The likely culprit istyramine, a naturally occurring chemical in Cheddar, blue cheese, Camembert and certain other ripe cheeses.
• Tyramine also interacts with monoamine oxidase (MAO) inhibitors, drugs sometimes used to treat depression, and can cause a life-threatening rise in blood pressure. People taking MAO inhibitors should get a list of foods to avoid from their doctor.
• People who are allergic to penicillin may react to blue cheese and other soft cheeses that are made with penicillin molds. Also those who are allergic to cow's milk may react to cheese, especially cottage and other fresh cheeses. Cheeses made from goat's or sheep's milk are less likely to be allergenic.

Pasteurized milk must be used to make commercial cheese in both the United States and Canada. Occasionally, however, health-food stores and specialty shops sell imported or home­made unpasteurized cheese. Such cheeses can harbour dangerous salmonella and other bacteria; a case in point involved several food-poisoning deaths in the United States that were later traced to imported cheese made from raw milk.