Publication of the Livre Blanc : Bénéfices et Risques pour la santé de la Consommation de Fromages

Striking a Balance Between Benefits and Risks

The book sheds light on the microbial biodiversity of cheeses, particularly those made from raw milk, and delves into its potential role in promoting gut microbiota health. It also highlights the nutritional value of cheese, which provides a rich source of proteins, fats, minerals, and essential micronutrients. At the same time, it examines the associated risks, including microbial contamination, as well as the effects of saturated fatty acids and salt on cardiovascular health.

The Significance of Microbial Biodiversity

Raw milk cheeses stand out for their exceptionally rich microbial biodiversity, which plays a vital role in supporting gut health. However, the processes associated with industrialization have led to a significant reduction in this diversity, prompting critical questions about its impact on dietary balance and public health.

An Essential Resource

Cheese continues to be a cornerstone of the French diet, with an average consumption of 28 kg per person annually. In this context, the book offers valuable insights to better understand and balance the benefits and risks of cheese consumption. It provides a solid foundation for future research and serves as an important tool for shaping public health recommendations.

About the Project

Written by Stéphane Miszszycha under the guidance of Cécile Laithier (Institut de l'Élevage) and Estelle Loukiadis (VetAgro Sup), this work is the outcome of 16 months of research conducted within the framework of the Foundation for Cheese Biodiversity. The project received support from The Conseil National des Appellations d’Origine Laitières (CNAOL), or National Council for Dairy Designations of Origin (CNAOL) and several institutional and academic partners. The document was reviewed by multiple experts, including Eric Beuvier, scientific director of our mini-cheese plant.

This White Paper seeks to enrich the public and scientific discourse surrounding cheese—an iconic product situated at the crossroads of culture, health, and ecology.

For more information, please visit the website of the Foundation for Cheese Biodiversity.

https://www.fondationlaitcru.org/

Reference :

• S. Miszczycha, 2024. Livre blanc : bénéfices et risques pour la santé de la consommation de fromages - Intérêt de la biodiversité microbienne.
• Editeurs : Fondation pour la Biodiversité Fromagère, VetAgro-Sup, Institut de l’Elevage, CNAOL