Cheeses are here divided into three classes by fat content.

Low-fat cheeses, which can be eaten freely – no limit, are Cottage cheese, Quark, Reduced fat cottage cheese, Reduced fat cheese spread, Reduced fat Edam, Ricotta.

Medium-fat cheeses – up to 180g (6oz) per week (if no high fat cheese) are Brie, Camembert, Cheese spread, Danish blue, Edam, Emmental, Feta, Goats milk soft cheese, Medium fat soft cheese, Mozzarella, processed cheese, Reduced fat Cheddar, Reduced fat Cheshire, Smoked processed cheese, Soya cheese.

High-fat cheeses, which should be limited to 120g (4oz) per week (if no medium fat cheese), are Caerphilly, Cheddar, Cheshire, Cream cheese, Derby, Double Gloucester, Full fat soft cheese, Gouda, Gruyere, Lancashire, Leicester, Lymeswold, Mascarpone, Parmesan, Red Windsor, Roquefort, Stilton, Vegetarian cheese, Wensleydale.

Medium and high fat cheeses should be eaten only in moderation.

Either up to 180g (6oz) per week of the medium-fat cheeses, or up to 120g (4oz) per week of the high-fat cheeses.

Copyright

This information was created and edited by Richard Maddison for the BCPA.
Copyright © 1997-2013 The British Cardiac Patients Association, and/or Richard Maddison.
BCPA Head Office: 15 Abbey Road, Bingham, Nottingham NG13 8EE
Reg Charity 289190. Email: Admin@BCPA.co.uk

First published in this form 2002, and updated 2005, 2007, 2008, 2011, 2012, 2013.
All rights reserved. No part of this work may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, without written permission from the BCPA Head Office.

We give permission for copies to be stored and made within the BCPA and any UK hospital; and these hospitals may give printed but not electronic copies to patients provided the source and copyright is acknowledged on the copies – eg include the page footer.

Authors, sources and acknowledgements

The main sources are BCPA Journal published articles, other information from authors, and publicly available documents and websites. In many cases the journal articles give sources and further information than the Glossary entries.

Parts of the wordings under ECG and Echocardiogram are adapted with permission from BUPA's health information resources, available at www.bupa.co.uk/health-information.

We hope we have thanked everyone.

Richard Maddison