What are the cheeses to avoid when you have cholesterol?

What is cholesterol?

Naturally present in the body, cholesterol is a molecule that contributes to the proper functioning of the body. But, when its level is too high, cholesterol can harm health, and, more precisely, cardiovascular health. There are two types of cholesterol:

• the HDL cholesterolthe ‘good cholesterol’, sends excess cholesterol to the liver where it is eliminated
• the LDL cholesterolthe ‘bad cholesterol’, will contribute to the accumulation of fat on the arterial walls, increasing the risk of developing coronary heart disease

The solution to lower the level of ‘bad cholesterol’ in case ofhypercholesterolemia ? Review his diet. This involves in particular limiting the intake of saturated fatty acids to lower blood cholesterol, replacing saturated fat with unsaturated fat, adopting a varied and balanced diet, or limiting your consumption offoods high in cholesterol. And among the foods highest in cholesterol, cheese – along with butter and dairy products – rank high…

Can you eat cheese when you have cholesterol?

Cheese is the first source of calcium in French adults1 and it also contains many nutrients such as phosphorus, magnesium, potassium, sodium, vitamins B9 and B12… Because it is essential for the maintenance and renewal of bones, consuming calcium is necessary. However, we should not have to choose between eating cheese and exploding our rate of bad cholesterol ! The solution ? Choose low-cholesterol cheeses!

Cholesterol: cheeses to avoid

Where does it get stuck? Cheeses, when they are high in fat, are not suitable for people with high cholesterol. Fortunately, all cheeses do not contain the same amount of fat and some can be eaten even when monitoring its ‘bad’ cholesterol level. Certain cheeses – particularly rich in saturated fats – should be avoided:

• Parmesan (20.6 grams of saturated fat per 100 grams).
• Gruyère (19.8 g of saturated fat per 100 g) 390 Kcal and regarding 90 mg of cholesterol per 100 g.
• Emmental cheese (19.7 g per 100 g).
• Cheddar (19.5 g per 100 g).
• Appenzeller (19.2 g per 100 g).
• Brie (16.3 g per 100 g).

Similarly, if you have too much ‘bad cholesterol’, you should also be wary of the most caloric cheeses…

Cholesterol, which cheese to choose?

Since 2007, producers have been required to indicate the actual fat contente, calculated on the finished product (and not on the product from which the moisture has been removed), on their products. An indication that we can trust to choose a ‘good’ cheese knowingly! To limit the ‘bad’ cholesterol, the best remains to privilege the cheeses low in saturated fat :

• Le Chamois d’or (regarding 3 g of fat for a 30 g portion).
• The cancoillotte (less than 3.5 g of fat for 30 g).
• Fresh goat cheese (3.6 g for 30 g).
• 45% mozzarella (5.5g for 30g).
• Camembert (6.5 g of fat for 30 g)
• The feta.
• White cheese.

Another option? Focus on goat milk cheeses and sheep’s milk. Generally more humid, they have the advantage of being well lower in calories than cow’s milk cheesesbut remain rich in proteins and lipids.

Read also:

• Extrasystoles, cardiac arrhythmia: my heart speaks to me

• Does cheese make you fat?