Introduction: Long-maturing cheeses are gaining more followers lately. Their sustainable inclusion in the daily diet, in view of their nutritional values and the best source of bioavailable calcium, brings them the recommendations of doctors, dieticians.
The aim of the study is evaluation of factors influencing the consumption of aged cheeses among people associated with medical community.
Material and methods: Material used in the epidemiological analysis is the results of survey conducted on group of 204 young adults aged 18-24 rating factors influencing the consumption of long-maturing cheeses among the students of medical universities.
Results: The survey carried out indicates that 35% of people surveyed do not distinguish long-maturing cheeses from regular cheeses. Of the people surveyed, 47.1% have answered that their cheese purchasing is influenced by the product’s appearance and that irregular holes and natural colour present in cheese are signs of high quality. Simultaneously, 35.3% of the respondents believe that the higher price of long-maturing cheese dissuades them from purchasing such products.
Conclusion: The conducted survey suggests that the main factors influencing the consumption of long-maturing cheeses in the medical community are: level of knowledge of health benefits, pricing, outer appearance of the product, and the degree of popularization of
healthy nutrition. Yet still a significant percentage of respondents seem not to see the benefits of its consumption, suggesting a need for further education of people in terms of principles of nutrition, and advertising campaigns showing the importance of consumption of dairy products.

long-maturing cheeses; benefits of cheeses’ consumption; medical community

Dane Głównego Urzędu Statystycznego; Departament Produkcji: https://stat.gov.pl/files/gfx/portalinformacyjny/pl/defaultaktualnosci/5866/33/1/1/25_maja_23052016.pdf [02-07-2019]

Czerwińska D, Sery podpuszczkowe twarde od kuchni, „Przegląd Gastronomiczny”, czerwiec 2012, s. 7-9

McSweeney PLH, Ottogalli G, Fox PF, Diversity of Cheese Varieties: An Overview W: Cheese Chemistry, Physics and Microbiology, pod redakcją Fox F, McSweeney PLH, Cogan TM and Guinee TP, Third Edition, Volume 2 Major Cheese Groups, 2004, s. 1-22.

Żelazowski P, Sery podpuszczkowe dojrzewające typu holenderskiego (Gouda, Edam), Badania młodych naukowców tom IV, Wydawnictwo Diecezji Siedleckiej UNITAS, Editors: Szczepańczyk P, Rajewska M, pp.5-26

5. Cichosz G, Czeczot H: „Wapń niezbędny dla każdego” Polski Merkuriusz Lekarski 2014, XXXVI (216): 407-411

Cichosz G, Czeczot H: „Tłuszcz mlekowy - źródło antyoksydantów w diecie człowieka”. Bromat. Chem. Toksykol. XLIV, 2011,1, 8-16

Cichosz G, Czeczot H: „Tłuszcz mlekowy w profilaktyce chorób dieto zależnych” Bromat. Chem. Toksykol. XLVII,2014, (1):1 – 8

Cichosz G, Czeczot H: „Kontrowersje wokół cholesterolu pokarmowego” Polski Merkuriusz Lekarski, 2012, XXXIII, nr 193: 38-42

Luchetti G et al., “Cholesterol activates the G-protein coupled receptor Smoothened to promote Hedgehog signaling,” Elife, vol. 5, 2016

Öhrvik V, Lemming EW, Nälsén C, Becker W, Ridefelt P, Lindroos AK, Dietary intake and biomarker status of folate in Swedish adults, Eur J Nutr. 2018 Mar;57(2):451-462

Forssén KM1, Jägerstad MI, Wigertz K, Witthöft CM, Folates and dairy products: a critical update, J Am Coll Nutr. 2000 Apr;19(2 Suppl):100S-110S

Askari G, Nasiri M, Mozaffari-Khosravi H, Rezaie M, Bagheri-Bidakhavidi M, Sadeghi O, The effects of folic acid and pyridoxine supplementation on characteristics of migraine attacks in migraine patients with aura: A double-blind, randomized placebo-controlled, clinical trial, Nutrition. 2017 Jun;38:74-79.

Nilsen R, Høstmark AT, Haug A, and Skeie S, Effect of a high intake of cheese on cholesterol and metabolic syndrome: results of a randomized trial, Food Nutr Res. 2015; 59

Høstmark AT, Tomten SE. The Oslo health study: cheese intake was negatively associated with the metabolic syndrome. J Am Coll Nutr. 2011;30:182–90

Fumeron F, Lamri A, Khalil AC, Jaziri R, Porchay-Balderelli I, Lantieri O, et al. Dairy consumption and the incidence of hyperglycemia and the metabolic syndrome: results from a French prospective study, Data from the Epidemiological Study on the Insulin Resistance Syndrome (DESIR) Diabetes Care. 2011;34:813–17

Benatar JR, Chapter 20—Does dairy food have effects on cardiovascular disease and cardiometabolic risk? A2—Watson, Ross R.. In: Collier RJ, Preedy VR, editors. Dairy in Human Health and Disease Across the Lifespan. Academic Press; Cambridge, MA, USA: 2017. pp. 263–271

Harvard School of Public Health Healthy Eating Plate and Healthy Eating Pyramid. [(accessed on 21 January 2018)]; Available online:

https://www.hsph.harvard.edu/nutritionsource/healthy-eating-plate [02-07-2019]

Okamoto A, Sugi E, Koizumi Y, Yanagida F, Udaka S. Polyamine content of ordinary foodstuffs and various fermented foods. Biosci Biotechnol Biochem. 1997;61:1582–4

Atiya AM, Poortvliet E, Strömberg R, Yngve A. (2011). Polyamines in foods: development of a food database. Food & Nutrition Research, 55. https://doi.org/10.3402/fnr.v55i0.5572 [02.07.2019]

Eliassen KA, Reistad R, Risoen U, Ronning HF. Dietary polyamines. Food Chem. 2002;78:273–80

Pegg AE, Functions of polyamines in mammals. J. Biol. Chem. 2016, 291, 14904–14912

Büttner S, Broeskamp F, Sommer C, Markaki M, Habernig L, Alavian-Ghavanini A, Carmona-Gutierrez D, Eisenberg T, Michael E, Kroemer G, Tavernarakis N, Sigrist SJ, Made F, Spermidine protects against α-synuclein neurotoxicity. Cell Cycle 13, 3903–3908 (2014)

Deng K, He H, Qiu J, Lorber B, Bryson JB, Filbin MT, Increased synthesis of spermidine as a result of upregulation of arginase I promotes axonal regeneration in culture and in vivo. J. Neurosci. 29, 9545–9552 (2009)

Eisenberg T, Abdellatif M von Frieling-Salewsky, Pieske B, Scorrano L, Pieber T, Pechlaner R, Willeit J, Sigrist SJ, Linke WA, Mühlfeld C, Sadoshima J, Dengjel J, Kiechl S, Kroemer G, Sedej S, Made F, Cardioprotection and lifespan extension by the natural polyamine spermidine. Nat. Med. 22, 1428–1438 (2016)

Yue F, Li W, Zou J, Jiang X, Xu G, Huang H, Liu L, Spermidine prolongs lifespan and prevents liver fibrosis and hepatocellular carcinoma by activating MAP1S-mediated autophagy. Cancer Res. 77, 2938–2951 (2017)

Sathyanarayana TSR and Yeragani1 VK, Hypertensive crisis and cheese, Indian J Psychiatry. 2009 Jan-Mar; 51(1): 65–66