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Käse – Ein Wertvolles Lebensmittel in Der Menschlichen Ernährung

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Käse – Ein Wertvolles Lebensmittel in Der Menschlichen Ernährung 141-170 Sieber 09.05.2005 8:11 Uhr Seite 141 Reviews Käse – ein wertvolles Lebensmittel in der menschlichen Ernährung Robert Sieber1 Agroscope Liebefeld-Posieux, Eidgenössische Forschungsanstalt für Nutztiere und Milchwirtschaft (ALP), Liebefeld, Bern Eingegangen am 15. April 2004, angenommen am 2. Dezember 2004 Einleitung Weltweit existieren viele verschiedene Käsesorten, die sich in der Art der ver- wendeten Milch (Kuh-, Schaf-, Ziegen-, Büffelmilch) und der Herstellung (Lab-, Sauermilchkäse, Ultrafiltration), in der Konsistenz (Extrahart-, Hart-, Halbhart-, Halbweich-, Weich-, Frischkäse), im Fettgehalt in der Trockenmasse (Doppelrahm-, Rahm-, Vollfett-, Dreiviertelfett-, Halbfett-, Viertelfettkäse), im Gärungstyp (Milchsäure-, Milchsäure- und Propionsäure-, Buttersäuregärung), im Äusseren (harte, weiche Rinde, mit Schmiere, mit Schimmel) und Inneren (Lochung, Schim- meladern) sowie in den Zutaten unterscheiden (1). So werden in Frankreich über 1000 (2), in der Schweiz über 450 (3), in Deutschland über 350 (4) und in Österreich über 100 Käsesorten (5) produziert. Nach Kammerlehner (6) existieren weltweit 4000 verschiedene Käsetypen. Angesichts dieser Vielfalt kann die Frage aufkom- men, ob es nicht gewagt ist, allgemein über Käse in der Ernährung zu sprechen. Dass dies jedoch gerechtfertigt ist, zeigt die Zusammensetzung der verschiedenen Käse. Hart-, Halbhart- und Weichkäse zeichnen sich im wesentlichen dadurch aus, dass sie aus Wasser, Fett und Protein bestehen, die Ausnahme bilden die Frischkäse, bei denen noch Milchzucker auftritt (Abbildung 1). Daneben sind Vitamine, Mine- ralstoffe, Spurenelemente und auch Aromastoffe nicht zu vergessen (7). Dank seiner Zusammensetzung kann Käse einen bedeutenden Beitrag zur Versorgung mit Nähr- stoffen für den Menschen leisten. Gegenüber der Milch werden in Käse verschie- dene Bestandteile wie beispielsweise Zink, Kalzium, Protein, Selen angereichert (8). Es existieren bereits verschiedene Übersichten zu diesem Thema (9–14), doch rechtfertigen neue Erkenntnisse, einen weiteren Überblick über die Bedeutung von Käse in der menschlichen Ernährung zu verfassen. 1Erweiterte Fassung eines Vortrags anlässlich der Rotholzer Käsetage, Alpbach, 23. Mai 2003. Mitt. Lebensm. Hyg. 96, 141– 170 (2005) 141 141-170 Sieber 09.05.2005 8:11 Uhr Seite 142 Abbildung 1 Zusammensetzung verschiedener Käsesorten Protein Laktose Fett \\\ Wasser Käsekonsum in verschiedenen Ländern Der Käseverbrauch unterscheidet sich in den verschiedenen Ländern zum Teil recht deutlich. Dies zeigen die Agrarstatistik verschiedener Länder (15), die EPIC (European Prospective Investigation into Cancer and Nutrition)-Studie (16) sowie eine Studie über den Einfluss der Ausbildung und Berufstätigkeit (17). In den west- europäischen Ländern, in Kanada, den USA und Australien liegt der jährliche Käse- verbrauch zwischen 9 und 28 kg/Person (Tabelle 1), während in den osteuropä- ischen Ländern und Neuseeland unter 11 kg Käse pro Person konsumiert wird (15). In der EPIC-Studie (16) wurde in zehn europäischen Ländern bei 13031 Männern und 22924 Frauen der Konsum von Milchprodukten mittels dem 24 Stunden- Erinnerungs-Protokoll erhoben. Käse war bei den Männern mit 5 (England) bis 33% (Italien) und bei den Frauen mit 3 (Spanien) bis 28% (Italien) am gesamten Konsum an Milch und Milchprodukten beteiligt. Unter diesen Ländern variiert der Käseverzehr bei den Frauen zwischen England und Frankreich um mehr als das Vierfache (Tabelle 2). Dass die Ausbildung wie auch die berufliche Qualifikation einen Einfluss auf den Pro-Kopf-Konsum von Käse hat, zeigt dieselbe Tabelle. In verschiedenen europäischen Ländern ging eine höhere Ausbildung und Berufstätig- keit mit einem höheren Käseverbrauch pro Person einher (17). In den Niederlanden verzehrten Personen mit einem höheren sozioökonomischen Status in den Jahren 1987–88, 1992 und 1997/98 mehr Käse als solche mit einem tieferen (18), was auch für andere europäische Länder bestätigt wurde (19). 142 Mitt. Lebensm. Hyg. 96 (2005) 141-170 Sieber 09.05.2005 8:11 Uhr Seite 143 Tabelle 1 Verbrauch an Käse in verschiedenen Ländern im Vergleich zu Milch und Butter im Jahre 2002 (15) Käse Milch Butter (kg/Kopf) Belgien 16,1a 88,3a 5,0a Dänemark 14,5a 135,7 1,7 Deutschland 21,8 91,9 6,6 Finnland 17,7 177,9 5,9 Frankreich 25,8 91,9 8,1 Griechenland 27,5 68,9a 0,7 Grossbritannien 10,4 112,5 2,7 Irland 10,3 141,7 2,8 Italien 21,4b 87,2a 2,7b Niederlande 14,6 97,3 3,3 Österreich 17,8 99,4 4,9 Portugal 9,3a 110,0b 2,0b Schweden 17,4 142,4 4,7 Spanien 9,1 123,0b 0,9 EU 15 18,9 95,0 4,4 Norwegen 14,6 121,3 4,0 Schweiz 19,7 98,0b 6,0 Kanada 13,9 92,8 3,0 USA 15,1 85,5 2,0 Australien 12,3b 106,8b 3,0b Neuseeland 7,1 97,0 6,3 a2000, b2001 Tabelle 2 Käsekonsum (g/Tag) in einigen europäischen Ländern nach der EPIC-Studie (24-Std. Erinnerungs-Protokoll) (16) und aufgeteilt nach Ausbildung und Berufstätigkeit (17) Land EPICa Ausbildung Berufliche Qualifikation mw m w m w hoch tief hoch tief hoch tief hoch tief Finnland – – 36,9 28,2 40,3 33,8 34,5 32,4 31,3 26,0 Norwegen – 40,7 34,7 35,6 32,8 26,7 46,0 41,0 43,0 37,0 Schweden 37,6 34,3 44,0 40,0 44,0 34,0 12,0 5,0 10,0 7,0 Estland – – 15,0 6,0 9,0 2,0 33,0 39,0 38,0 37,0 Dänemark 37,7 31,6 31,0 38,0 38,0 31,0 16,8 13,8 24,8 18,3 Irland – – 17,4 10,8 26,8 13,8 – – – – Niederlande 41,0 40,8 43,0 34,0 37,0 28,0 42,8 35,7 39,6 33,2 Deutschland 49,5 46,8 50,3 36,1 48,6 34,7 23,1 12,1 19,5 13,6 Spanien 22,3 17,0 23,9b 15,2b 22,2b 13,5b 21,8b 16,6b 16,3b 15,3b Griechenland 57,7 39,9 Frankreich – 72,0 Italien 46,4 38,9 England 17,2 15,6 a Mittelwert von teilweise mehreren Regionen (16) b Mittelwert von 4 resp. 2 Regionen (17) Mitt. Lebensm. Hyg. 96 (2005) 143 141-170 Sieber 09.05.2005 8:11 Uhr Seite 144 Nährstoffe in Käse Die unterschiedlichen Arten Käse herzustellen führt dazu, dass sich die ver- schiedenen Käse in ihrer Zusammensetzung unterscheiden (Abbildung 1). Allen ist aber gemeinsam: Sie bestehen hauptsächlich aus Fett, Protein und Wasser, in weni- gen Fällen ist noch Laktose vorhanden, daneben auch Vitamine, Mineralstoffe und Spurenelemente (7). Laktose: wenn Nichtvorhandensein ein Plus ist Laktose oder Milchzucker, der aus Glukose und Galaktose besteht, wird in den ersten 24 Stunden der Käsereifung durch die Tätigkeit der Milchsäurebakterien abge- baut, wie dies Untersuchungen anfangs der 70er Jahre an Emmentaler Käse gezeigt hatten (20). In unseren Untersuchungen zur Zusammensetzung von Käsen wurde festgestellt, dass Hart- und Halbhartkäse keine Laktose enthalten, während in Weichkäsen nur in einigen Proben Laktose nachgewiesen werden konnte, aber deut- lich weniger als 1 g/100 g (21). Im Gegensatz dazu werden in der Nährwert- datenbank des amerikanischen Landwirtschaftsministeriums (22) für Käse noch Lak- tosemengen von bis zu 4 g/100 g angegeben (Tabelle 3). Der Unterschied zwischen diesen beiden Datenquellen liegt darin, dass die amerikanischen Angaben gemäss der folgenden Formel: 100 – (Wasser+Fett+Protein+Asche) berechnet wurden. Tabelle 3 Laktosegehalt von schweizerischen (21) und amerikanischen (22) Käsen (g/100 g) Schweizerische Käse: Amerikanische Käse: Hart- (Emmentaler, Gruyère, Sbrinz) nicht nachweisbar Swiss 3,38 und Halbhartkäse (Appenzeller, Cheddar 1,28 Tilsiter) Provolone 2,14 Weich- und andere Halbhartkäse meist nicht Edam 1,43 (Brie, Camembert, Limburger, Raclette, nachweisbar (in 6 von Camembert 0,46 Reblochon, Tête de Moine, Tomme, 61 Proben zwischen Blue 2,34 Vacherin fribourgeois, Vacherin 0,01 und 0,085) Brie 0,45 Mont d’Or) Feta 4,09 Warum das Nichtvorhandensein der Laktose im Käse als Vorteil bezeichnet wird, ist in Verbindung mit dem Auftreten der Laktoseintoleranz oder Laktose-Malabsorp- tion zu sehen. Laktose kann als solche im Dünndarm nicht absorbiert werden und muss zuerst durch das Darmenzym Laktase in die beiden Monosaccharide aufgespal- ten werden, die dann absorbiert und vom Organismus verwertet werden können. Die Aktivität dieses Enzyms beginnt bei der Mehrheit der Menschen nach dem Alter von etwa 5 Jahren abzusinken. Bei diesen Personen kann danach der Verzehr von laktose- haltigen Lebensmitteln zu Unverträglichkeitsreaktionen führen. Dieses Phänomen, der so genannte primäre Laktasemangel (lactase nonpersistence oder lactose maldiges- tion), ist keine Krankheit, sondern vielmehr das normale physiologische Bild. Auf- grund des Nichtvorhandenseins von Laktose können somit laktoseintolerante Per- sonen Käse geniessen. Einzig Quark und Hüttenkäse könnten wegen der noch 144 Mitt. Lebensm. Hyg. 96 (2005) 141-170 Sieber 09.05.2005 8:11 Uhr Seite 145 vorhandenen Restlaktosemenge zu Problemen führen. In Analogie zum Joghurt, der ebenfalls noch Laktose enthält und trotzdem von dieser Personengruppe verzehrt werden kann, dürften auch Quark und Hüttenkäse, ohne dass Schwierigkeiten zu erwarten sind, von laktoseintoleranten Personen vertragen werden (23, 24). Je nach den eingesetzten Milchsäurebakterien entstehen in Käse unterschiedli- che Mengen an den beiden Milchsäureisomeren D(–) und L(+) (20). Befürchtungen in den 70er Jahren, dass die D(–)-Milchsäure im Stoffwechsel nicht umgesetzt würde, wurde durch eingehende Untersuchungen hinfällig. Es zeigte sich, dass dieses Isomer im Stoffwechsel verwertet wird, aber nur langsamer (25). Protein – Quelle für Aminosäuren und bioaktive Peptide Proteine sind essentiell für den Aufbau von Körpergeweben während des Wachs- tums und der Entwicklung sowie für den Erhalt und die Erneuerung von Körper- gewebe. Mit Ausnahme des Glarner Schabzigers, des Vacherin Mont d’Or und der Frischkäse liegt der Proteingehalt zwischen 20 und 30 g/100 g Käse (Abbildung 1). Die Ernährungsgesellschaften von Deutschland, Österreich und der Schweiz (26) haben im Jahre 2000 Referenzwerte für die Nährstoffzufuhr, die so genannten D-A-CH- Empfehlungen, herausgegeben.
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