Food is medicine: The ability of cheese to lower hypertension

Dairy Stream

Dairy has the potential to boost your mood, reduce anxiety and stimulate the immune system. Today, we will focus on how cheese has the ability to lower hypertension. Our guest today was awarded a grant from the Dairy Innovation Hub to support the Center for Dairy Research’s work to develop cheese manufacturing and aging methods to increase the amount of the bioactive peptides in cheese that have antihypertensive properties. Dairy Stream host Joanna Guza and guest Rodrigo A. Ibáñez, associate scientists at the Center for Dairy Research, discuss the following topics:

• What are bioactive peptides
• Nutritional properties of cheese
• Bioactive peptides and the impact on lower hypertension
• Ethnicity and the role on the human body
• CDR’s research on testing bioactive peptides
• Challenges within the research
• What’s next for the study
• Food is medicine conversation

Special thanks to Dairy Farmers of Wisconsin for sponsoring this episode.

About the guest:

• Rodrigo A. Ibáñez holds a Ph.D. in Food Science and Technology from University College Cork – National University of Ireland. He currently works as an Associate Scientist in the Cheese Research Group at the Center for Dairy Research (CDR) at the University of Wisconsin-Madison, studying topics related to cheese defects, impact of cheese components in human health and use of dairy ingredients to improve cheese quality. Additionally, Rodrigo supports teaching activities in CDR short courses, including those offered in Spanish.

Resources:

• Dairy Pipeline (see page 8)
• Enhancing the Bioactive Peptide Profile of Cheese presentation
• About the Dairy Innovation Hub
  

This podcast is co-produced by the Dairy Business Association and Edge Dairy Farmer Cooperative, sister organizations that fight for effective dairy policy in Wisconsin and Washington, D.C. Become a sponsor, share an idea or feedback by emailing [e-mail].

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