Health Benefits of Cheese from the National Dairy Council
 Americans are consuming more cheese than ever before. Between1990 and 2000,
 per capita consumption of cheese increased by more than 21%. The demand for
 cheese is attributed to its great taste, versatility, convenience, and nutrient content.
 American cheese makers and American artisan cheese makers, have introduced
 numerous new varieties of cheese in various flavors and forms.

 Cheese contains a high concentration of essential nutrients, in particular high
 quality protein and calcium, as well as other nutrients such as phosphorus, zinc,
 vitamin A, riboflavin, and vitamin B12. In 1999, cheese provided 25% of the calcium
 available in the U.S. food supply, a six-fold increase from 4% in 1909. The type
 of milk used and the cheese making process [coagulation and aging] influence the
 nutrient content of specific cheeses. For individuals monitoring or reducing fat in
 their diet, many reduced fat varieties of cheeses are available. Also, individuals can
 include cheese in a fat reduced diet by making dietary trade-offs, for example, by
 balancing higher fat foods with lower fat foods.

 Certain cheeses such as Cheddar, Swiss, blue, Monterey Jack, and processed
 American cheese, have several health attributes, that have been demonstrated to
 reduce the risk of dental caries. Although the anti-carcinogenic effects of cheese are
 not completely understood, several potential mechanisms are proposed. Consuming
 cheese may stimulate the flow of saliva, which has caries reducing properties [that
 increases buffering capacity and promotes food clearance]. Milk proteins in cheese
 have been demonstrated to neutralize plaque acids through their buffering capacity.
 Cheese appears to prevent acid demineralization and enhance re-mineralization of
 tooth enamel. To help reduce tooth decay, health professionals recommend eating
 cheese immediately after meals, or as a between-meal snack.

 Many cheeses, particularly aged cheeses such as Cheddar and Swiss, contain little
 or no lactose. For this reason, cheese is an important source of calcium and many
 other nutrients found in milk for lactose mal-digesters or persons who have difficulty
 digesting lactose or milk's sugar.

 Because cheese is a calcium-rich food, its inclusion in the diet may help reduce the
 risk for osteoporosis. In addition, cheese, in moderation, is included in the DASH
 (Dietary Approaches to Stop Hypertension) diet designed to reduce the risk of
 hypertension. This diet, which includes 3 servings/day of dairy foods (e.g., lowfat
 and fat free milk and yogurt, regular and lowfat cheeses) and 8 to10 servings/day of
 fruits and vegetables, has also been shown to reduce other risk factors for heart
 disease, specifically blood levels of total and low density lipoprotein (LDL)
 cholesterol and homocysteine.   The National Dairy Council

 Cheese's high nutritional value and its beneficial roles in health make this food an
 important dairy food to include in a healthful diet.