Cheese consumption and heart health
Doc, I have been reading some recent articles that seem to indicate that cheese is good for the heart. But that is a little contrary to usual dietary guidelines for heart patients. I would appreciate your views on this - and if there are specific cheese types that are suitable in moderation. Thank you.
Cheese is not a “heart food,” but small amounts can fit into a heart‑healthy pattern. It is high in saturated fat and sodium, which can raise LDL cholesterol and blood pressure, so guidelines still advise limiting it. Observational studies on fermented dairy are mixed and generally suggest a neutral effect on cardiovascular events, making moderation especially important for people with South Asian risk patterns. A practical approach is to keep portions modest—about 20–30 g (a match‑box size) a few times per week—and choose lower‑sodium, lower‑fat varieties such as part‑skim mozzarella, paneer made with toned milk, ricotta or cottage cheese, and small crumbled amounts of feta. Limit very salty or aged cheeses (e.g., cheddar, parmesan) and processed cheese slices. Stay within a saturated‑fat budget of less than 10 % of total calories (roughly ≤15–20 g/day) and keep total sodium under 2 g/day (≈5 g salt). If LDL or blood pressure is elevated, be stricter; if levels are well controlled, occasional cheese for taste is acceptable within an overall Mediterranean‑style, high‑fiber diet.