While the results of this study may encourage people to go out and purchase or add Jarlsberg to their diet, there are a couple of caveats.
The first is the small sample group; at less than 66 participants, it is not a representative or broad study.
Furthermore, Professor Ray added: “Different methods of preparation mean there are key differences in the nutrient composition of cheese which has often been regarded as a homogenous food item in dietary research to date. This needs to be addressed in future studies.
“As this is a small study in young and healthy people designed to explore novel pathways linking diet and bone health, the results need to be interpreted with great caution as the study participants will not necessarily be representative of other groups. And it shouldn’t be taken as a recommendation to eat a particular type of cheese.”
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