Regardless of the various toppings and sauces you can get with your incredible pie, you truly haven’t lived until you’ve had a pizza adorned with five different toppings. Four’s fine, I suppose, but five’s fantastic. Parmesan, cheddar, mozzarella and gorgonzola, but instead of a tomato sauce, the base was adorned with brie.
Of course, we don’t readily associate eating a lot of cheese with lowering our chance of death, but Ian Givens, a professor of food chain nutrition at Reading University in the UK, says that this study is vital to changing the public perception of dairy, hopefully helping to change the way dietary guidelines look at dairy intake.
“It also adds weight to the evidence that saturated fats from dairy [probably apart from butter] are not associated with increased cardiovascular disease risk, unlike some other sources,” explained Givens.
Mahshid Dehghan, who is an investigator at the Nutrition Epidemiology program at the Population Health Research Institute of McMaster University as well as the lead author on this study, and she argued that we shouldn’t rule out dairy products just because they happen they happen to produce a lot of fatty acids.
“Dairy products contain a range of potentially beneficial compounds including specific amino acids, medium-chain and odd-chain saturated fats, milk fat globule phospholipids, unsaturated and branched-chain fats, natural trans fats, vitamin K1/K2, and calcium, and can further be fermented or contain probiotics, many of which may also affect health outcomes.”