Cheese, omega-3 fatty acids, conjugated linoleic acid and human health

There is increasing evidence to support the contribution that cheese can make to an optimal healthy diet. Recent epidemiological studies have shown that communities living on a 'Mediterranean diet' have a significantly lower risk of death from cardiovascular disease and cancers. A significant component of that diet is of dairy origin, mainly as cheeses and/or yogurts. Components in dairy products that could be delivering health benefits include components of cheese fats: omega 3 fatty acids and conjugated linoleic acid (CLA). Significantly increased amounts of omega 3 long chain fatty acids (omega 3 LCFAs) in Greek eggs and dairy products over similar American products have been observed. We review here some of the evidence regarding the potential contribution of w3 fatty acids and CLA in dairy fat to disease prevention.