Consumption of Cheese and Nutrient Intake of the U.S. Population
Authors: Noel Sabrina E , Saklani Shilpa , Maras Janice E , Bigornia Sherman J , Rubin Kristin , Tucker Katherine L 
Published: November 2023

Objective

To describe cheese consumption in the US population and to evaluate nutrient intakes by consumption amount and by days with full fat cheese, low fat cheese or no cheese.

Methods

We used national data from individuals aged ≥2 y in the National Health and Nutrition Examination Survey (NHANES) between 2007 and 2010 (n = 17,385). A 24‐hr dietary recall was conducted by trained interviewers at a mobile examination center using automated data collection systems. This 24‐hr recall was used to estimate cheese intakes, as cheese oz equivalents from all food sources. High intake was considered >= 1 oz eq; moderate as >0– <1 oz eq. Intakes were also categorized into source groups among males and females, aged 2–<19 y and >=19 y. Individuals consuming only lowfat cheese were categorized into one group; individuals consuming high fat cheese, including both high and lowfat cheese were categorized as high fat, and non‐consumers on this day were the reference group. Nutrient intake was compared across these groups using survey regression procedures, adjusting for total energy, age, sex and survey strata and cluster.

Results

Among all participant‐days, 18% were high consumers, 34% were moderate and 48% did not consume cheese. Among cheese consumers, only 6% consumed low fat cheese. High cheese consumers tended to be male, aged 19–50 y, non‐Hispanic white, to be sedentary and with higher income. Moderate consumers tended to be female, aged 2–18 y, and to be less sedentary. Non‐consumers tended to be aged 31–50 y, non‐Hispanic white, to have greater than high school education and to be less sedentary. The major sources of cheese were full fat natural cheese for all subgroups, except for male children, who consumed most cheese from pizza. Female children had the highest intake of cheese from fast food and processed cheese. Children tended to consume more cheese from low fat shredded cheese (used in recipes) and from pasta dishes. Adults consumed more natural cheese than children. Women consumed more cottage cheese than other groups. High consumption days showed higher intake of total fat, saturated fat, protein, calcium and phosphorus, and lower intake of carbohydrate, and vitamin D relative to days without cheese; Moderate consumption days showed intakes of total fat, saturated fat and calcium which were intermediate between high and non‐cheese days, but lower intake of protein, carbohydrate, phosphorus and vitamin D than non‐consumers. Days with full fat cheese showed higher intake of fat, but lower intake of most micronutrients when compared to days with low fat cheese only.

Conclusion

Most cheese is consumed as full fat natural cheese, followed by cheese in pizza and Mexican foods, and by other processed and fast food cheese. Consumption patterns differ by race/ethnicity and age group. Cheese days contain higher intake of fat and calcium, and lower intake from carbohydrate and vitamin D than non‐cheese days.

Support or Funding Information

Kraft Heinz

Sources of Cheese Presented as Percent of Total Cheese Equivalent (in oz) by Age and Sex Subgroup in the NHANES 2007–2010 Analytic Sample

Age group
Age 19±y[n = 5205]73.4 (0.78)
Age < 19 y[n = 3475]26.6 (0.78)

Male[n=2527]48.0 (0.6)
Female[n=2678]52.0 (0.6)
Male[n=1779]48.4 (1.3)
Female[n = 1696]51.6 (1.3)

Mean Cheese Eq. Intake
3018
2470
1429
1304

Source (% within subgroup)

Full Fat
Natural Cheese
30.1
27.9
18.5
21.2

Full Fat
Mexican Food
14.4
10.2
14.8
12.5

Full/Low Fat
Pizza
14.2
9.7
22.2
14.5

Full/Low Fat
Processed
10.8
11.9
9.1
12.5

Full Fat
Shredded Cheese
7.3
7.2
7.2
8.8

Full/Low Fat
Mixtures
6.3
7.5
5.8
6.0

Full/Low Fat
Pasta
6.5
8.3
9.6
9.6

Low Fat
Natural Cheese
3.6
3.5
2.1
3.0

Low Fat
Shredded Cheese
3.4
6.0
9.7
10.7

Low Fat
Cottage/Ricotta
3.4
7.9
1.0
1.1

Non‐cheese consumers = 8705 (47.9%) of the entire analytic sample.

Cheese consumers = 8680 (52.1%) of the entire analytic sample.

Days with full fat cheese = 8183 = 94% with Standard error of percent as 0.42

Days with low fat cheese only = 497 = 6% with Standard Error of Percent as 0.42

Days with low fat cheese include only low fat cheese, while full fat cheese may contain both.

n % (SE) indicator the weighted proportion followed by the standard error of the percent.