Cheese Day: discover 3 benefits of this versatile food

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Umami Committee nutritionist explains how this food can help with the body’s health

São Paulo, January 2023 – It can be eaten on its own, as a side dish, in a sauce, or as a filling. It comes in various tastes, such as sweet, salty, and umami, and is enjoyed at any meal, starring in appetizers, main dishes, and desserts. Do you already know what we are talking about?

Cheese is extremely versatile, able to please the most diverse palates. It is such a beloved and consumed food by Brazilians that it even earned its own date on the gastronomic calendar. On January 20, we celebrate National Cheese Day.

The consumption of dairy is associated with several health benefits, such as helping regulate the intestines, since it is a source of probiotics, calcium, and high-quality proteins.

Umami Committee nutritionist, Graciela Vargas, states that cheese can be part of balanced and healthy diets, as it also contains phosphorus, potassium, and vitamins A, B2, B12, and D.

Some people are lactose intolerant but don’t want to give up this food. “The yellower and aged cheeses are great options, as they contain little lactose. In this case, a good example is Parmesan which, in adequate amounts within a balanced diet, has these characteristics and is also a cheese that is super rich in umami, the fifth basic taste of the palate,” highlights Graciela.

1 – Balance of intestinal flora “Cheese can prevent cases of constipation or diarrhea because it has a high content of probiotics, which are good bacteria that help balance the intestinal flora,” says Graciela. The consumption of this food can also relieve discomfort from other intestinal diseases.

2 – Strengthening of teeth and bones Consuming the right amount of calcium in the diet can help maintain stronger and healthier teeth and bones, in addition to preventing problems such as osteoporosis. “All dairy products contain plenty of calcium, but cheese has a mix of vitamin B and proteins that facilitate its absorption in the body, making it more recommended than other dairy products,” comments the nutritionist.

3 – Prevention of bowel cancer Butyrate, which is formed in the intestine due to cheese digestion, helps in the function and differentiation of intestinal cells and may contribute to preventing neoplastic mutations or the multiplication of altered cells. Graciela adds that butyrate also works to lower intestinal pH, reducing the chances of changes in the cells.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in the year 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the continuity of taste for a few minutes after food ingestion. To learn more, visit www.portalumami.com.br.