Cheese
From the YapSpan Longevity Wiki · Updated 2026-10-01
Cheese is a food made from milk that is curdled with enzymes or acid, drained of whey and often aged. Many cheeses are fermented by bacteria or moulds. It is concentrated in protein, calcium, salt and saturated fat, and it ranges from fresh soft cheeses to hard aged cheeses such as cheddar and parmesan.
An umbrella review (a study that gathers and grades earlier pooled analyses) of prospective studies (studies that follow people forward in time) found that people with the highest cheese intake had 5% lower all-cause mortality (death from any cause) than those with the lowest [1]. The authors graded this evidence as moderate quality.
- The highest cheese intake was associated with 5% lower all-cause mortality than the lowest [1].
- Cheese was also associated with 7% lower cardiovascular mortality [1].
- An earlier meta-analysis of nine prospective studies found no association between cheese and all-cause mortality [2].
- That earlier analysis found no relationship by amount either, a relative risk of 1.03 per 43 g a day [2].
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.