The risks of raw milk cheeses are well-known and, unfortunately, sometimes overly publicized. On the other hand, the benefits have not been highlighted enough. The publication of white paper “Health benefits and risks of cheese consumption” will rebalance things. This imposing 149-page document was written by Stéphane Miszczycha and published by the Foundation for Cheese Biodiversity, VetAgro Sup, the Livestock Institute and the Cnaol. Sixteen months of work were necessary to compile the results from 2,500 scientific studies on positive and negative effects of cheese consumption on human health.
The work was officially presented at theNational Academy of Medicine from Paris on October 14, 2024. This prestigious framework made it possible to detail and debate the effects of cheese on the microbiota, allergies, cardiovascular or infectious diseases or on cancer.
Raw milk is the primary source of microbiota
On the microbiotaCécile Laithier, head of the milk quality department at the Livestock Institute, recalls that the consumption of cheese induces an increase in the diversity of the intestinal microbiota and promotes the abundance of lactic acid bacteria. “In our diet, cheese is the primary source of living microorganisms, with levels reaching several billion per gram. » Estelle Loukiadis, scientific director at VetAgro Sup, adds: “A healthy microbiota protects against neurological diseases, maintains oral health, protects against cardiovascular diseases, participates in the maturation of the immune system and also protects against dysfunctions, particularly linked to allergies. »
Not to mention that the microbiota plays an essential role in digestion, assimilation of nutrients, synthesis of vitamins and protection of the intestine against pathogens.
Fewer allergies for young consumers of raw milk
On the allergiesthe document highlights the Pasture study and the link established between the consumption of raw milk and dairy products from the farm and a reduced risk of developing atopic diseases, food allergies and infectious diseases in children. Consumption of raw milk, versus UHT milk, for example reduces the risk of respiratory infections and fever by 30% during the first year of life. Early consumption of any cheese is associated with a significant reduction in the risk of developing atopic dermatitis. If it is also diversified, the risk of food allergies occurring is reduced. “Raw milk cheese could represent a favorable factor for the prevention of chronic diseases due to its direct interaction with the intestinal microbiota and the immune system”comments Sophie Nicklaus, research director at INRAE.
“Raw milk cheeses provide extraordinary health benefits”
On the cardiovascular diseasescertain benefits linked to the consumption of cheese go against the grain of preconceived ideas. Indeed, dairy products have long been considered risky foods for these diseases due to their high fat and salt content. However, recent work calls this assertion into question. They show that regular consumption of 30 to 50 grams per day of cheese leads in the majority of cases to a reduction of 5 to 15% of these diseases. “The reasons for the gap between these recent results and previous observations lie in the methodology of the work: cohort analyzes versus animal experimentation; study of the complete product (cheese) versus tests on the components (fat and salt, in particular),” specifies the document.
The microbial richness of cheeses could explain this french paradox which means that the French have a lower cardiovascular risk despite a significant consumption of dairy products.
Raw milk has biodiversity to preserve
On the infectious diseasesthe white paper specifies that dairy products are involved in 3% of French collective foodborne illnesses. There, the four culprits are known: Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and the dreaded Shiga toxin-producing Escherichia coli (Stec). Fortunately, there are ways to control these risks, and milk and cheese producers are continually working to do so. Cheese technology is also a practice of health safety, by lowering the pH, the synthesis of different organic acids by ferments, including lactic acid, but also by the synthesis of other effective antimicrobials. The barrier effect of microorganisms is therefore a key and, as such, the microbial richness of raw milk is, through competition, the first line of defense. “It is essential to adopt strategies to minimize risks, but we must also preserve the microbial biodiversity of cheeses “, said Estelle Loukiadis of VetAgro Sup.
Regarding the cancerit was expected that cheese, high in calories, rich in fat and salt, would promote obesity, excess body fat and therefore cancer. But, surprisingly, several recent meta-analyses highlight theneutral effect of high cheese consumption on the risk of dying from cancer or even developing it. “This is a paradigm shift since cheese consumption does not appear to increase the risk of mortality and, in certain cases, would even be a protective factor”avance Estelle Loukiadis.
The guide enlightens consumers
Now that it has been published, this white paper must establish itself as a basis for reflection for stakeholders in the sector, consumers and the health administration. “We should be happy today to have this documentexulted Patrick Anglade, cheese consultant. Finally, we can argue and explain the benefits of cheese. » Creamers and cheese makers are starting to take up the messages in this guide and they will publish posters to put up in their stores (see box).
THE farm cheese makers can also use it to defend their products to their customers. “A farm cheese is a living productunderlined Jean-Philippe Bonnefoy, producer from Saône-et-Loire and vice-president of Fnec. It preserves a microbial richness unrivaled, which provides both taste quality and health benefits. This must absolutely be preserved in the face of health pressures which encourage systematic pasteurization. » “The current health strategy has too often reduced these products to their potential risks, thus forgetting their countless long-term benefits », lamented Arnaud Sperat-Czar, president of the Foundation for Cheese Biodiversity.
“Yes, raw milk cheeses can, in rare cases, contain pathogens, but they are also bearers of extraordinary benefits for health, in particular thanks to their richness in nutrients and microbial biodiversity. It is not a question of turning cheesemakers into doctors, but of giving them the keys to providing quality information. », added Cécile Laithier. Because, as Arnaud Sperat-Czar concluded: “The more informed consumers are, the more they will be able to appreciate real benefits of these living products. »
Benefits of raw milk to share with consumers
The white paper is a documentary support which can be very useful to sellers to legitimize the benefits and particularities of raw milk cheeses. There Foundation for Cheese Biodiversity produced a series of posters to remind in a few lines that cheese is a living superfood, an ally against allergies and we need it at all ages of life.
Pour talk about raw milkFabienne Célard, creamer-cheese maker on the Aveyron market, has developed an approach that combines pedagogy, listen et humour. “I let customers taste the cheese, it’s a good way to break the ice and create conversation. No one asks me if it’s raw milk! Then I have little time to talk to them and make a sale. But the market is theater! The jokes, the self-deprecation, all that makes the exchange lighter. When a customer is receptive and relaxed, they are more attentive. I then tell them that if I only sell pasteurized milk, my job no longer has any meaning. » To defend raw milk, she recommends understanding the need for safety: “Your questions are legitimate. With all the caveats, it’s normal to question our food choices. » Then, she seeks to provide perspective by providing elements for reflection: “Do you know all the benefits of raw milk? Is eating only sanitized products a solution? » The cheesemaker also talks about her experience, her responsibility and regular analyses: “Every cheese I sell is a commitment to my customers and my producers. »
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