Table of Contents
- Introduction
- Appearance and Taste
- Nutritional Content Comparison
- Calories
- Proteins
- Fats
- Carbs
- Minerals
- Vitamins
- Weight Loss and Diets
- Health Impacts
- Cardiovascular Health
- Digestive Health
- Diabetes Mellitus
- Bone Health
- Cancer
- References
Introduction
Provolone is a cow's milk-based Italian cheese originating from Southern Italy. American cheese, on the other hand, is a processed cheese product made from a blend of milk, milk fats, and other lipids. Historically, American cheese was often produced using a combination of cheeses, most commonly Colby and Cheddar. This article provides a comprehensive comparison of Provolone and American cheese, focusing on their nutritional content and potential health impacts, to help readers understand the nutritional profile of each cheese.
Appearance and Taste
The flavor profile of Provolone varies significantly, ranging from a sharp, pungent taste to a very mild, delicate flavor. Its texture is generally homogeneous and slightly smooth, and the cheese is encased in a smooth, golden skin. American cheese, in contrast, exhibits a taste and texture that vary depending on its specific formulation and the components used in its production, with colors ranging from yellow to white.
Provolone comes in several varieties, each with unique characteristics:
- Provolone Dolce (aged two to three months): A sweet cheese, often enjoyed as an aperitif or dessert.
- Provolone Piccante (aged for four months or more): A salty cheese, typically grated rather than sliced, similar to parmesan.
- Provolone Affumicato: A smoked cheese, offering a distinct smoky flavor.
American cheese is commonly available in three processed forms: large blocks, small pre-sliced blocks, and individually wrapped slices. Provolone, conversely, is found in various shapes, including a ball, a pear with vertical constrictions, and a large sausage shape.
Nutritional Content Comparison
The following section compares the nutritional content of 100g of Provolone cheese and 100g of American cheese.
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Calories
American cheese is slightly higher in calories than Provolone cheese. A 100g serving of American cheese contains 371 calories, while the same amount of Provolone contains 351 calories.
Proteins
Provolone cheese is a better source of protein compared to American cheese. Provolone provides 25g of protein per 100g serving, whereas American cheese offers 18g.
Fats
Provolone is lower in total fat compared to American cheese. 100g of Provolone contains 26.62g of fat, while American cheese contains 31.79g. The majority of fats in both cheeses are saturated fats. However, American cheese contains more monounsaturated and polyunsaturated fats than Provolone and contains omega-3 and omega-6 fatty acids, unlike Provolone.
Carbs
Both Provolone and American cheese are low in carbohydrates. Provolone cheese contains 2.14g of carbs per 100g.
Minerals
American cheese contains more calcium, sodium, and other minerals compared to Provolone, which is higher in zinc.
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Vitamins
Provolone is richer in soluble B-group vitamins, whereas American cheese is high in unsoluble vitamins like vitamin D, vitamin E, and vitamin K.
Weight Loss and Diets
Both American cheese and Provolone are keto-friendly due to their low carbohydrate and high-fat and protein content. Provolone can be incorporated in moderation into the Mediterranean diet, unlike the highly processed American cheese. Both cheeses can be included during intermittent fasting, as this dietary approach focuses on the timing of meals rather than the specific nutritional composition.
Therefore, both Provolone and American cheese should be consumed in moderation when following a weight-loss diet.
Health Impacts
This section explores the potential health impacts associated with the consumption of each type of cheese.
Cardiovascular Health
Sodium is an essential mineral that helps regulate blood pressure. American cheese contains nearly twice as much sodium as Provolone (1671mg vs. 876mg). While a healthy adult can consume up to 2300 mg of sodium per day, individuals with pre-existing health conditions such as heart failure, high blood pressure, or renal failure are often advised to follow a reduced sodium diet (1).
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Based on the sodium content, it is recommended that individuals with arterial hypertension and heart failure limit their consumption of American cheese. In contrast, Provolone contains Lactobacillus helveticus, which, similar to some antihypertensive drugs (Captopril, Perindopril, et al.), may help reduce arterial blood pressure by inhibiting angiotensin-converting enzyme (ACE) (2, 3).
Tyramine-containing cheeses, including Provolone and American cheese, may trigger a hypertensive crisis (blood pressure of 180/120 mm Hg or higher) in patients taking MAO inhibitors (particularly antidepressants). A hypertensive crisis is a potentially fatal medical condition that can lead to a heart attack, stroke, or other severe health complications. American cheese contains more tyramine than Provolone (4, 5).
Both cheeses contain saturated fats, which may increase the risk of cardiovascular disease, primarily by raising LDL (bad cholesterol) levels in the blood (6).
Loop diuretics (Furosemide, Bumetanide, and Torsemide), commonly prescribed for heart failure, increase calcium loss by limiting reabsorption in the loop of Henle. Therefore, individuals taking loop diuretics should increase their consumption of dairy products, including Provolone and American cheese, in moderation, unless contraindications exist (7).
Loop diuretics have the opposite effect of thiazide diuretics (Chlorothiazide, Chlorthalidone, Hydrochlorothiazide, Indapamide, and Metolazone), which reduce calcium excretion and may improve bone mineral density (7).
Digestive Health
Provolone and American cheese are both high in threonine, an amino acid that supports the integrity of the intestinal mucosa and is important for nutrient digestion and absorption (8).
Lactose intolerance results from a deficiency of the enzyme lactase, which is needed to digest lactose. Individuals with lactose intolerance may experience symptoms such as bloating, diarrhea, and flatulence after consuming cheeses like Provolone and American cheese (9). Provolone has a significantly lower lactose level than American cheese. However, individuals highly sensitive to lactose may still experience a reaction to even small amounts of Provolone. Therefore, those with lactose intolerance should avoid Provolone and American cheese or opt for lactose-free alternatives (10).
Casein, a milk protein found in all dairy products, including Provolone cheese, can cause intolerance in some individuals. Casein intolerance occurs when the body is allergic to casein. Symptoms of a casein allergy can include wheezing, difficulty breathing, anaphylaxis (a life-threatening acute allergic reaction), severe pain, vomiting, rashes, and so on.
Casein allergy affects approximately 3% of children under the age of one year. In most cases, the allergy resolves by the age of five, but it may recur later in life. Adults have a 2% prevalence of casein allergies. Individuals with a casein allergy should avoid cheeses, including Provolone and American cheese, or consume plant-based cheeses (11, 12).
Histamine, a naturally occurring substance (or neurotransmitter), is produced in the body to aid digestion by releasing enzymes and acid in the stomach. Various foods, including cheese, are high in histamine. Some people have histamine intolerance, a genetic predisposition to severe reactions caused by increased histamine sensitivity of the tissues. Inadequate histamine metabolism or excessive histamine intake from foods such as cheese can cause headaches or migraines, nausea, exhaustion, vomiting, etc. (13). Aged and fermented cheeses have higher histamine levels than fresh cheeses. Although both cheeses are high in histamine, American cheese is richer than Provolone.
Diabetes Mellitus
According to research, full-fat and non-fermented cheeses may increase the risk of type 2 diabetes in healthy individuals (14). This may be related to the development of metabolic syndrome, characterized by abdominal obesity, hyperglycemia, dyslipidemia, and hypertension. Limiting the consumption of fatty foods, particularly American cheese, and engaging in regular physical activity are important for preventing metabolic syndrome (15).
Bone Health
Bone size and mass increase rapidly during late childhood and adolescence, continuing into the third decade of life. This period is crucial for building bone mass, which is essential for lifelong bone health. The Recommended Dietary Allowance (RDA) for calcium is 1300 mg for boys and girls aged 9 to 18. Extremely low calcium intakes, such as <400 mg/day, increase the risk of rickets and fractures, especially when combined with low vitamin D status.