Eating unpasteurised cheeses can lead to longer, healthier life, French study finds

Eating certain unpasteurised cheeses in moderation could have beneficial effects on health and ageing, according to a study by scientists at VetAgro Sup, France’s national veterinary and agricultural higher education institute.

All eight regional cheeses included in the study showed positive health effects to varying degrees, particularly in relation to improved mobility and reduced joint pain.

Among the cheeses tested, Saint-Nectaire from Auvergne-Rhône-Alpes ranked as the most beneficial, ahead of goats’ cheese, Cantal fermier, Bleu d’Auvergne, Roquefort, Comté, Brie de Meaux and Epoisses.

The researchers found that consuming unpasteurised cheeses could help increase lifespan and protect against oxidative stress by reducing the build-up and slowing the production of free radicals. 

These unstable molecules are linked to ageing and diseases such as cardiovascular conditions.

The study also suggested mobility could improve by up to 34%, partly due to protection of muscle fibre integrity.

Tests found reduced inflammation

Tests carried out on human cells showed a significant reduction in markers of inflammation and in enzymes responsible for cartilage deterioration, particularly when testing Saint-Nectaire and goats’ cheese.

Professor Laurent Rios, lecturer and researcher in biotechnology and food science, said the study was inspired by growing public interest in fermented foods such as kombucha and kefir.

“Nowadays, we are looking for fermented products and talking about micro-organisms and their health benefits,” Prof Rios said during a conference at the Mondial du Fromage in September.

“Cheese is also a fermented food but it is often overlooked.”

A team of 11 scientists began the research in 2018, mainly using tiny roundworms known as nematodes, which share several key genetic pathways with humans and rely on gut microbes to fight disease.

Following publication of the study, Prof Rios suggested cheese could play a role in explaining the so-called “French paradox”.

“Cheese, consumed as part of a healthy, varied and balanced diet, could be the missing piece in the ‘French paradox’ puzzle,” he said.

‘People have forgotten cheese is healthy’

The “French paradox” refers to the perception that French people maintain relatively good cardiovascular health despite diets often rich in saturated fats.

Cheese is usually included in this category, but the study suggests it may instead help explain France’s comparatively low rates of heart disease.

Nicolas Dumont, whose family has produced Saint-Nectaire AOP cheese for five generations at the Ferme de Bertinet in Saint-Donat (Puy-de-Dôme), said the findings did not surprise him.

“Our ancestors knew that cheese is good for your health, but as the years go by, people seem to have forgotten,” he told The Connexion.

“We produce a unique milk that is excellent for our health. Thanks to our production method [keeping the milk at 33C] we retain many of the milk’s beneficial properties, and our highly diverse volcanic pastures provide us with a wealth of benefits too.”

Mr Dumont said more work is needed to communicate the benefits of raw milk cheeses to consumers.

“People on the inside are already aware, but I do not think consumers realise,” he said.

“We, as farmers, have a lot of work to do to help them understand. Today, science is helping us do that because now we have proof.”