When choosing cheese, low-fat may not matter
from The New York Times
Regular-fat cheese may be as healthy a choice as the low-fat version. In a 12-week study paid for by dairy industry organizations in Denmark and other countries, Danish researchers divided 139 volunteers into three groups. The first replaced part of their daily diet with three ounces of regular-fat cheese — Cheddar and other varieties ranging from 25 percent to 32 percent fat content. The second ate three ounces of low-fat cheese containing 13 percent to 16 percent fat. A control group replaced part of their diet with bread and jam. They gave blood samples for analysis before and after the 12-week period.
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