Cagliari

Italian researchers identify cholesterol-fighting cheese

Pecorino lowers levels of those eating it by about 7%

Italian researchers identify cholesterol-fighting cheese

Cagliari, January 3 - An Italian group of researchers have identified a cheese produced with a particular breed of sheeps' milk as lowering cholesterol levels, according to an article published on Thursday in the British Journal of Nutrition of Cambridge. Biomedical Sciences Department of Cagliari University on the island of Sardinia, together with the local national health unit Asl 8, the University of Pisa in Tuscany, and cheese producer Argiolas are those involved in the project. Pecorino cheese made from 'Cla' sheep's milk reportedly lowers the cholesterol levels of those eating it by some 7%, according to the research report.

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