Kamil Perry
Cheddar cheese is a staple in many households and is commonly used in dishes such as grilled cheese sandwiches, macaroni and cheese, and nachos. While it is a popular choice, some are concerned about its salt content. Salt is essential in the production of cheese, inhibiting the growth of harmful organisms and contributing to its flavour and texture. However, excessive salt intake can lead to health issues such as high blood pressure, heart disease, and stroke. Research has shown that a slice of cheddar can contain more salt than a packet of crisps, and some varieties of cheddar have been found to contain more salt than seawater. This has sparked debates about the need for gradual salt reduction in cheese production to improve public health.
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What You'll Learn
Cheddar cheese can contain more salt than a packet of crisps
Cheddar cheese is a popular variety of cheese, with Americans eating around 15 pounds of American-type cheese (including cheddar) per person per year. However, it's important to note that cheddar cheese can contain high levels of salt. In fact, some varieties of cheddar have been found to contain more salt than seawater, with an average of 0.52 grams of salt per matchbox-sized serving. This means that a single slice of cheddar can contain around 150 milligrams of sodium.
While salt is essential to the cheesemaking process, as it inhibits the growth of harmful organisms, controls protein breakdown, and contributes to flavor and texture development, its presence in cheddar cheese can have health implications. High salt intake has been linked to increased risks of high blood pressure, heart disease, and stroke. This is a particular concern as cheese is a staple item in many households and is often added to meals without considering its salt content.
Research by health groups and campaign organizations, such as Consensus Action on Salt and Health (CASH), has revealed that cheddar cheese can contain more salt than a packet of crisps. For example, the Morrisons Smooth & Tangy Farmhouse Cheddar contains 0.63g of salt per 30g portion, while the Waitrose West Country Farmhouse Cheddar contains 0.58g. These levels of salt are significantly higher than the recommended daily salt intake, which is generally advised to be less than 6g per day.
To address this issue, health organizations recommend choosing lower-salt cheese varieties or reducing portion sizes. Some manufacturers, such as Morrisons, have also started offering low-salt cheddars, with their products containing approximately 8% less salt than competitors. Gradual reductions in salt content, as suggested by Action on Salt, can be implemented without impacting the safety or quality of the cheese. By making small changes, significant health benefits can be achieved, including the prevention of heart attacks, strokes, and heart failure.
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Salt is essential to making good cheese
However, salt reduction in cheese is an ongoing area of focus for health organisations like Consensus Action on Salt and Health (CASH). Research has shown that a 30g portion of many kinds of cheddar contains more salt than a 30g bag of crisps, with some varieties of cheddar containing more salt than seawater. High salt intake is linked to serious health issues, including high blood pressure, heart disease, and stroke.
Cheese manufacturers have been working to address this issue. For example, UK retailer Morrisons produces a cheddar cheese that is approximately 8% lower in salt compared to many other companies. This demonstrates that salt reduction in cheese is possible without impacting safety or quality.
To make a healthier choice when selecting a cheese, consumers can look for lower-salt versions of their favourite varieties or choose cheeses that are naturally lower in salt, such as camembert or mild cheddar. By being mindful of salt content and opting for lower-sodium options, consumers can still enjoy the benefits of cheese while reducing their overall salt intake.
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Salt is added to cheese for safety and technical reasons
Secondly, salt plays a crucial role in the development of cheese characteristics such as colour, crust, flavour, aroma, texture, and overall quality. It controls the breakdown of protein, which is essential for flavour and texture development, inhibiting the growth of certain bacteria and encouraging the growth of others. This results in the desired flavour and texture profiles of the cheese.
The amount of salt added to cheese can vary depending on the type of cheese, the production methods, and the region of production. For example, local and artisan producers tend to have more variation in salt content between batches, whereas global producers aim for consistency. Some cheeses, such as Domiati, Feta, Roquefort, and Halloumi, are known for having higher salt concentrations.
While salt is necessary for the production and characteristics of cheese, there has been growing concern over the high salt content in some cheeses. Health organizations have urged consumers to be mindful of their salt intake when consuming cheese, as excessive salt consumption can lead to health issues such as high blood pressure, heart disease, and stroke. Gradual reductions in the salt content of cheese have been proposed, and some retailers have started offering lower-salt alternatives.
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Salt content in cheddar has increased over time
Cheddar cheese is a popular variety of cheese, with Americans consuming around 15 pounds of American-type cheese (including cheddar) per person per year. However, it has come under scrutiny for its high salt content. While salt is necessary for cheese production and has several essential roles in the development of cheese, the salt content in cheddar has slightly increased over time.
Salt is added to cheese for several reasons. Firstly, it inhibits the growth and activity of harmful organisms. It also controls the breakdown of protein, which is important for flavour and texture development. Additionally, salt is crucial for the development of defining cheese characteristics such as colour and crust.
Despite these important functions, high salt intake can have negative health effects. According to the Centers for Disease Control and Prevention, eating too much sodium can lead to high blood pressure, heart disease, or stroke. The government's Dietary Guidelines for Americans recommend that Americans consume less than 2,300 milligrams of sodium per day. However, the average American consumes around 3,400 milligrams.
Research has found that the salt content in cheddar cheese has slightly increased over time. In 2012, the average salt content in cheddar was 1.68 grams per 100 grams. More recently, the average has increased to 1.78 grams per 100 grams. This increase has led to concerns about the health impact of consuming cheddar cheese.
While some retailers, like Morrisons, have taken steps to reduce the salt content in their cheddar cheese, overall, the salt content in cheddar cheese has increased slightly over time. This increase highlights the need for gradual reductions in salt content by manufacturers to improve the health and safety of consumers.
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Other cheeses have a higher sodium content than cheddar
While cheddar cheese is considered salty, other cheeses have a higher sodium content. According to one source, Roquefort, feta, and Parmesan have more salt than cheddar. However, these cheeses are not typically used in the same quantities as cheddar, which may contribute to their higher sodium content. For example, we may sprinkle Parmesan over a dish to add flavour, but we are less likely to do the same with cheddar.
The salt content in cheese is not merely a matter of taste or flavour but has safety and technical implications. Salt inhibits the growth and activity of harmful organisms, controlling the breakdown of protein, which is essential for flavour and texture development. It is also crucial for the development of defining cheese characteristics such as colour and crust.
Some manufacturers have taken steps to reduce the salt content in their cheeses. For example, Morrisons in the UK produces cheddar cheese that is approximately 8% lower in salt than many other companies. This suggests that salt reduction is possible without compromising safety or quality.
Despite the high sodium content in some cheeses, it is important to note that cheese also provides essential nutrients such as calcium, protein, vitamins, and minerals. Therefore, while it is recommended to monitor sodium intake, it is not necessary to eliminate cheese entirely from one's diet.
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Frequently asked questions
Yes, chedder cheese contains salt. A 30g serving of cheddar cheese can contain 0.52g to 0.63g of salt. Some varieties of cheddar were found to have more salt than seawater.
Salt is added during the manufacturing of cheddar cheese. It inhibits the growth and activity of harmful organisms, controls the breakdown of protein, and is crucial for the development of defining characteristics of cheese such as colour and crust.
Cheddar cheese has been found to have more salt than a packet of crisps. It is also the third biggest contributor of salt to the British diet, after bread and bacon.
