From the Guidelines
Cheese generally contains more IGF-1 (Insulin-like Growth Factor 1) than milk. This is because cheese is a concentrated form of milk, where the protein and fat components become more concentrated during the cheese-making process. During cheese production, water is removed from milk, which results in the concentration of many components, including IGF-1. The concentration factor varies depending on the type of cheese, with harder cheeses typically containing higher levels of IGF-1 than softer varieties. IGF-1 is a hormone naturally present in milk that plays a role in growth and development. Some key points to consider when evaluating IGF-1 in cheese and milk include:
- The impact of processing on IGF-1 levels, as seen in cheese production 1
- The potential effects of bovine growth hormone (rBGH or BST) on IGF-1 levels in dairy products 1
- The variation in IGF-1 levels among different types of cheese and milk products It's worth noting that both milk and cheese from cows treated with bovine growth hormone (rBGH or BST) may contain higher levels of IGF-1 compared to products from untreated cows. If you're concerned about IGF-1 intake, choosing organic dairy products or those labeled as rBGH-free might be preferable, as these come from cows not treated with growth hormones.
From the Research
Comparison of IGF-1 in Cheese and Milk
- There are no direct research papers provided to compare the IGF-1 levels in cheese and milk 2, 3, 4, 5, 6.
- The studies provided focus on the relationship between IGF-1 and cancer risk, as well as the role of IGF-1 in cancer biology, but do not provide information on the IGF-1 content of specific dairy products.
- To determine which has more IGF-1, cheese or milk, further research would be needed to analyze the IGF-1 levels in these dairy products.
IGF-1 and Dairy Products
- While the provided studies do not directly compare IGF-1 levels in cheese and milk, they do suggest that dietary factors can influence IGF-1 levels in the body 2, 3.
- For example, a Western lifestyle characterized by high dietary intake of animal protein, saturated fats, and rapidly digestible carbohydrates is associated with increased IGF-1 levels 2.
- However, without specific data on the IGF-1 content of cheese and milk, it is not possible to conclude which dairy product has more IGF-1.