A Fresh New Look at Saturated Fats in Dairy

The French Paradox has long provided researchers with the challenge of discovering the reasons behind the lower cardiovascular disease rates in France in spite of the high consumption of saturated fats by the French population.

Now, there may be more science-based reasons emerging from France.

Saturated fats were the subject of a recent scientific symposium held in Brest, France, sponsored by Le Centre de Reserche et d’Information Nutritionnel (CERIN), the nutritional health department of the French Dairy Council, CNIEL.

The symposium featured several well-known researchers who presented new scientific findings on the saturated fats in dairy, including French Cheese. Several recent studies highlight the biochemical and physiological properties of the different types of saturated fatty acids that may provide nutritional advantages at moderate levels. The emerging research may demonstrate that some dairy saturated fats may provide vital nutritional value when consumed in moderation.

This is good news for health-conscious French Cheese lovers! As we learn more about the healthful properties of the Cheeses of France in all their delicious diversity of styles and flavors, some of the complex mysteries that link French Cheese, healthy lifestyles and overall wellbeing will be revealed.