NEW YORK, Dec. 2 /PRNewswire/ -- The Universities of Sassari and Cagliari (Sardinia - Italy) in conjunction with a team of doctors from the United States, announced today the results of a six-year long research study confirming that Pecorino cheese contains high amounts of CLA (Conjugated Linoleic Acid), an Omega-6 polyunsaturated fatty acid naturally found in certain food groups, and which shows bioactive properties for humans.
The study, conducted in Sardinia, Italy from 2003 to 2009 by Dr. Anna Nudda, (University of Sassari, Italy) and Prof. Sebastiano Banni (University of Cagliari, Italy), along with Dr. Mark McGuire, a Professor in Lactation Biology and on faculty at the University of Idaho; and Dr. Shelley McGuire, an associate professor of nutrition at Washington State University, confirm the health benefits of CLA, including reducing fat, suppressing diabetes, preserving muscle tissue and inhibiting tumor growths on the skin, mammary glands and stomach.
CLA is found primarily in milk and dairy products and in the meat of ruminants - sheep, goats, lamb, cattle. Results are highest when ruminants are fed on fresh grass. It is the grazing grass that gives the end product its unique nutritional and therapeutic properties. Usually Pecorino Romano cheese presents 3-5 times higher CLA compared to cow's cheeses.
This team's research confirms the regular, ongoing consumption of pecorino cheese, as part of a balanced and calorically correct diet, contributes a set of bioactive elements capable of significantly reducing the risk factors associated with eating habits in Western countries. Such as cardiovascular diseases, the enhancement of the immune defenses, the proven anti-inflammatory and cancer-fighting properties.
Preliminary results on a study carried out by the research group of Banni and coll. of the University of Cagliari, Italy, showed that intake of 90 g of Pecorino cheese
|SOURCE Pecorino Romano|
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