University of Reading study links aged cheese to gut health benefits

Researchers at the University of Reading have conducted a study investigating how microorganisms in various cheeses may promote gut health. By tracking microbial and biochemical changes during the ripening process of three British cheese varieties, the study suggests that certain bacteria responsible for flavor profiles could offer health benefits.

Experts suggest that cheese may act as a carrier and protector for beneficial bacteria, specifically families such as Bifidobacterium and Lactobacillus, as they pass through the digestive system. These microorganisms may potentially produce compounds linked to reduced inflammation, cholesterol regulation, and appetite control.