Trial reportJournal of the International Society of Sports Nutrition2025
Comparison of cheese with and without
Trial report in Journal of the International Society of Sports Nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT06688032 (Efficiency Comparison of Jarlsberg- and Norvegia Cheese on Bone Markers, Resting Metabolic Rate, Bone Mineral Density, Muscle Strength and Peak VO2 in Cross-Country Skiers of Both Sexes), which is not on this map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Efficiency Comparison of Jarlsberg- and Norvegia Cheese on Bone Markers, Resting Metabolic Rate, Bone Mineral Density, Muscle Strength and Peak VO2 in Cross-Country Skiers of Both Sexes
Who cites it
1 citing paper in PubMed.
- Jarlsberg cheese consumption is associated with favourable changes in bone turnover markers and BMD in postmenopausal women and older men: a randomised clinical trial.BMJ nutrition, prevention & health · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND AND
objectiveNordic skiers represent a low-impact, weight-sensitive sport and may be inclined to engage in weight-controlling behavior, hence increasing their risk for low energy availability and impairment in health and performance. Jarlsberg cheese (J) is rich in vitamin K₂ from fermentation by Propionibacterium freudenreichii subsp. shermanii LMGT 2951 (Pf) and lactic acid bacteria and increases the osteocalcin (OC) level. Vitamin K is essential for activating OC, which is described to be associated positively with muscle strength, whereas propionic acid bacteria are found to enhance endurance. Except for Pf and its by-products, J and Norvegia (N) cheeses have almost identical nutrient content. The objective of this study was to compare the effects of Jarlsberg and N as potential supplements to training on muscle strength (MS), lean body mass (LBM) and VO
methodsThirty female and 30 male Nordic skiers were block randomized 1:1 to either J or N and studied during a 24-week offseason training schedule. The Norvegia group served as a control group. Females and males were treated with 75 and 90 grams/day, respectively. MS by seated pulldown and half-squat, LBM by DXA, and VO
resultsMS significantly increased in both groups after 24 weeks (
conclusionBoth Jarlsberg cheese, characterized by its unique Propionibacterium freudenreichii content, and Norvegia cheese, when combined with off-season training, led to increases in LBM, VO₂ max, and MS, with no significant differences observed between groups. However, there was a trend toward greater improvements in MS in the Jarlsberg group. Overall, increases in LBM through structured training appear to be a key driver of gains in both muscle strength and aerobic capacity. PROTOCOL NUMBER: XCS-Jarlsberg/IIA. CLINICALTRIAL.GOV: NCT06688032.
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Registered trials
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