Jarlsberg Cheese Benefits for Bone Health and Osteoporosis

Author: BMJ
Published: 2022/08/04 - Updated: 2026/01/23
Publication Details: Peer-Reviewed, Findings
Category Topic: Osteoporosis - Related Publications

Page Content: Synopsis - Introduction - Main - Insights, Updates

Synopsis: This peer-reviewed research published in BMJ Nutrition Prevention & Health demonstrates how a specific Norwegian cheese variety offers measurable benefits for bone density and metabolic health. The clinical trial of 66 women found that Jarlsberg's unique combination of vitamin K2 variants - particularly the bacterial compounds MK-9 and MK-9(4H) - significantly increased osteocalcin levels and other bone turnover markers while reducing harmful LDL cholesterol and blood glucose. The findings matter particularly for older adults and people with mobility limitations who face elevated osteoporosis risk, as the research identifies an accessible dietary intervention that targets multiple health markers simultaneously. What makes this study authoritative is its controlled design comparing Jarlsberg against Camembert cheese, isolating the specific bacterial fermentation compounds responsible for bone health benefits rather than attributing effects to cheese consumption generally - Disabled World (DW).

Definition: Jarlsberg Cheese: Jarlsberg is a mild cheese made from cow's milk with large, regular eyes (round holes that are a characteristic feature of Swiss-type cheese), originating from Jarlsberg, Norway. It is produced in Norway, as well as in Ireland and the US state of Ohio, licensed from Norwegian dairy producers. It is classified as a Swiss-type cheese. Jarlsberg cheese has a yellow wax rind (outer layer) and a semi-firm yellow interior. It is a mild, buttery cheese. The flavor has been described as clean and rich, with a slightly sweet and nutty flavor.

Introduction

Daily Portion of Jarlsberg Cheese May Help Stave Off Osteopenia and Osteoporosis

A small (57 g) daily portion of Jarlsberg cheese may help to stave off bone thinning (osteopenia - osteoporosis) without boosting harmful low-density cholesterol, suggest the results of a small comparative clinical trial, published in the open access journal BMJ Nutrition Prevention & Health.

The findings indicate that the effects seem specific to this type of cheese.

Main Content

Jarlsberg is a mild and semi-soft, nutty flavored cheese made from cow's milk, with regular holes. It originates from Jarlsberg in eastern Norway.

Previous research indicates that it may help boost osteocalcin levels, a hormone associated with strong bones and teeth. However, it's unclear if this effect is specific to Jarlsberg or any type of cheese.

In a bid to find out, the researchers studied 66 healthy women (average age 33; average BMI of 24) who were randomly allocated to adding either a daily 57 g portion of Jarlsberg (41) or 50 g of Camembert cheese (25) to their diet for six weeks.

At the end of this period, the group eating Camembert was switched to Jarlsberg for another six weeks.

Jarlsberg and Camembert have similar fat and protein contents, but unlike Camembert, Jarlsberg is rich in vitamin K2, also known as menaquinone (MK), of which there are several varieties.

The short-chained MK-4 is found in animal products such as the liver. The long-chained MK-7, MK-8, MK-9, and MK-9(4H) originate from bacteria and occur in certain fermented foods, such as cheese. Jarlsberg is particularly rich in both MK-9 and MK-9(4H).

Every six weeks, blood samples were taken from all the participants to check for key proteins, osteocalcin, and a peptide (PINP) involved in bone turnover. Vitamin K2 and blood fat levels were also measured.

Blood sample analysis showed that the key biochemical markers of bone turnover, including osteocalcin and vitamin K2 increased significantly after six weeks in the Jarlsberg group.

Among those in the Camembert group, levels of PINP remained unchanged while those of the other biochemical markers fell slightly. But they increased significantly after switching to Jarlsberg. PINP levels also increased.

Blood fats increased slightly in both groups after six weeks. But levels of total cholesterol and LDL (harmful) cholesterol fell significantly in the Camembert group after they switched to Jarlsberg.

Glycated hemoglobin (HbA1c) - the amount of glucose stuck in red blood cells - fell significantly (by 3%) in the Jarlsberg group, while it rose sharply (by 2%) in those eating Camembert. But after switching to Jarlsberg, HbA1c fell significantly in this group, too.

Calcium and magnesium fell significantly in the Jarlsberg group but remained unchanged in the Camembert group. After switching cheese, calcium levels dropped in this group, too, possibly reflecting increased uptake of these key minerals in bone formation, say the researchers.

"Daily Jarlsberg cheese consumption has a positive effect on osteocalcin, other [markers of bone turnover], glycated hemoglobin and lipids," write the researchers, concluding that the effects are specific to this cheese.

The bacteria (Propionibacterium freudenreichii) in Jarlsberg that produces MK-9-(4H) also produces a substance called DHNA, which, experimental studies suggest, might combat bone thinning and increase bone tissue formation and possibly explain the increase in osteocalcin, they add.

They go on to suggest that Jarlsberg cheese might therefore help to prevent osteopenia--the stage before osteoporosis--as well as metabolic diseases, such as diabetes, although further research would be needed to confirm this, they emphasize.

"This study shows that while calcium and vitamin D are known to be extremely important for bone health, there are other key factors at play, such as vitamin K2, which is perhaps not as well known," comments Professor Sumantra Ray, Executive Director, NNEdPro Global Centre for Nutrition and Health, which co-owns the journal.

The study also highlights an important research issue. "Different preparation methods mean there are key differences in the nutrient composition of cheese, which has often been regarded as a homogenous food item in dietary research. This needs to be addressed in future studies."

But he cautions:

"As this is a small study in young and healthy people designed to explore novel pathways linking diet and bone health, the results need to be interpreted with great caution as the study participants will not necessarily be representative of other groups. And it shouldn't be considered a recommendation to eat a particular type of cheese."

Insights, Analysis, and Developments

Editorial Note: While this controlled trial offers genuine insight into how specific fermented foods affect bone metabolism, readers should recognize its limitations before raiding the cheese aisle. The study focused exclusively on young, healthy women with an average age of 33 - a demographic not yet facing significant bone density decline. Whether these same benefits translate to postmenopausal women, men, or individuals already diagnosed with osteopenia remains an open question requiring further investigation. The mechanisms appear promising, particularly the role of Propionibacterium freudenreichii in producing DHNA alongside vitamin K2, but nutrition science has repeatedly shown that isolated findings in small populations don't always scale to broader recommendations. For those managing bone health concerns, this research suggests Jarlsberg might complement - but certainly not replace - established interventions like calcium, vitamin D supplementation, and weight-bearing exercise. The real value here lies in expanding our understanding of how food preparation methods and bacterial cultures create distinct nutritional profiles, even among foods we've traditionally grouped together as nutritionally equivalent - Disabled World (DW).

Attribution/Source(s): This peer reviewed publication was selected for publishing by the editors of Disabled World (DW) due to its relevance to the disability community. Originally authored by BMJ and published on 2022/08/04, this content may have been edited for style, clarity, or brevity.