Should Cancer Patients Avoid Cheese? Navigating Nutrition and Safety

December 14, 2025 •

4 min read

According to numerous cancer and public health organizations, including the American Cancer Society, certain unpasteurized cheeses pose a foodborne illness risk for individuals with compromised immune systems, such as cancer patients undergoing chemotherapy. This means that while cheese is not inherently 'bad' for cancer patients, the type and preparation are crucial considerations.

Quick Summary

This article clarifies which types of cheese are safe and which should be avoided by cancer patients, focusing on food safety and immune-compromised guidelines. It discusses the nutritional value of cheese and provides practical advice for including dairy in a healthy, balanced diet during and after cancer treatment.

Key Points

Check for Pasteurization: Cancer patients must only consume cheeses explicitly labeled as 'pasteurized' to reduce the risk of foodborne illness during treatment.
Avoid Unpasteurized Cheeses: Soft, mold-ripened cheeses like Brie and blue cheeses like Gorgonzola are generally off-limits for immune-compromised cancer patients.
Choose Hard and Processed Cheeses: Safe options typically include hard cheeses like cheddar and processed varieties, which undergo pasteurization.
Understand Risk vs. Cause: While some studies show associations between high dairy intake and certain cancers (like prostate), the link is not conclusive and does not apply to all cancer types.
Seek Professional Advice: Patients should always consult their doctor or an oncology dietitian for personalized dietary recommendations tailored to their specific treatment and health status.

Understanding the Risks: Unpasteurized and Mold-Ripened Cheeses

For cancer patients, especially those undergoing treatments like chemotherapy that suppress the immune system, the primary concern with cheese is food safety rather than a direct link to cancer growth. A weakened immune system, a condition known as neutropenia, increases the risk of serious infections from foodborne bacteria such as Listeria. Unpasteurized cheeses and certain soft, mold-ripened cheeses carry a higher risk of containing harmful bacteria.

Which Cheeses to Avoid During Cancer Treatment

To minimize the risk of foodborne illness, cancer patients are generally advised to avoid several categories of cheese:

Unpasteurized Cheeses: Any cheese made from raw or unpasteurized milk should be avoided. This includes many artisanal and specialty cheeses. Always check the product label for the word 'pasteurized'.
Soft, Mold-Ripened Cheeses: These types of cheeses are made with a specific mold that can harbor bacteria. Examples include Brie, Camembert, Gorgonzola, and Roquefort.
Blue-Veined Cheeses: Similar to mold-ripened varieties, blue cheeses like Stilton are not recommended due to the potential for bacterial contamination.
Queso Fresco: This Mexican soft cheese is often made with unpasteurized milk and is a common source of foodborne illness.

Safe Cheeses for Cancer Patients

Fortunately, many types of cheese are safe for cancer patients, provided they are made from pasteurized milk. These options can offer a good source of protein, calcium, and other essential nutrients, which are crucial for maintaining strength during treatment.

Hard Cheeses: Most hard cheeses are safe, as the aging and pasteurization process reduces bacterial risk. Safe examples include Cheddar, Parmesan, Gruyère, and Swiss cheese.
Pasteurized Soft Cheeses: Many soft cheeses are available in pasteurized versions and are safe to eat. This includes cream cheese, cottage cheese, mozzarella, and ricotta.
Processed Cheeses: These products are almost always pasteurized and undergo a cooking process that makes them safe.

The Role of Cheese in Cancer Prevention and Management

Beyond the immediate food safety concerns during active treatment, many patients and survivors question the role of dairy in long-term cancer risk. Scientific evidence on dairy and cancer is complex and often depends on the type of cancer and the amount consumed.

Conflicting Research: Dairy and Cancer Risk

Some research suggests that dairy products might lower the risk of certain cancers, while other studies have found associations with increased risk for others. The link is not as straightforward as a simple 'yes' or 'no'.

Potential Protective Effects: Studies show strong evidence that consuming dairy products may decrease the risk of colorectal (bowel) cancer, likely due to its high calcium content. Some research also suggests a potential protective effect for breast cancer.
Potential Risk Associations: Conversely, some studies have shown an association between high dairy intake and an increased risk of prostate cancer. This might be linked to higher levels of insulin-like growth factor-I (IGF-I) in some dairy products.

It is important to remember that these are associations, not definitive causes, and more research is needed to fully understand the mechanisms. The World Cancer Research Fund and other bodies do not make specific intake recommendations for dairy for cancer prevention due to the conflicting evidence.

Practical Advice for Incorporating Cheese into a Healthy Diet

For cancer survivors or those in remission, cheese can be part of a balanced and nutritious diet, consumed in moderation. Here are some tips:

Choose Low-Fat Options: To manage overall saturated fat intake, opt for reduced-fat or low-fat cheeses.
Vary Your Sources: Instead of consuming the same type of dairy, alternate with different sources like yogurt or kefir to gain varied nutritional benefits.
Mind Portion Sizes: Due to higher calorie and fat content, especially in hard cheeses, moderation is key.

Comparison Table: Safe vs. Unsafe Cheeses for Patients


Feature	Safe Cheeses (Pasteurized)	Unsafe Cheeses (Avoid)
Types of Cheese	Cheddar, Swiss, American, Mozzarella, Cottage cheese, Cream cheese, Ricotta	Blue cheese (e.g., Roquefort, Gorgonzola), Soft mold-ripened (e.g., Brie, Camembert), Unpasteurized cheeses, Feta from raw milk
Milk Source	Made from pasteurized milk	Often made from raw or unpasteurized milk
Food Safety Risk	Minimal risk of foodborne pathogens, especially if refrigerated properly	Higher risk of bacterial contamination, including Listeria
Patient Population	Safe for most cancer patients, including during chemotherapy (check with doctor)	Should be avoided by all cancer patients, especially those with a compromised immune system

Conclusion

The decision for a cancer patient to eat cheese is not about avoiding the food entirely, but rather about making informed choices based on food safety principles, particularly during chemotherapy when the immune system is most vulnerable. The key lies in selecting pasteurized, non-moldy varieties and discussing any dietary concerns with an oncology dietitian or doctor. While long-term evidence on cheese and cancer risk is complex, safe cheese can be a valuable source of nutrients for patients and survivors when consumed in moderation as part of a balanced diet. Always prioritize safety during active treatment and consult your healthcare team for personalized dietary guidance.

Frequently Asked Questions

Unpasteurized cheese carries a higher risk of containing harmful bacteria like Listeria, which can cause serious foodborne illness. Cancer patients, particularly those on chemotherapy, have weakened immune systems and are more susceptible to these infections.

Yes, you can eat cheese during chemotherapy, but you must be careful. Stick to hard cheeses and pasteurized soft cheeses, and avoid unpasteurized and mold-ripened varieties to minimize the risk of infection.

It depends. Pasteurized feta cheese is safe, but unpasteurized versions should be avoided. Always check the label to ensure it is made with pasteurized milk.

There is no strong, conclusive evidence that cheese directly causes cancer. The relationship between dairy and cancer risk is complex and varies by cancer type. Some studies suggest dairy may even lower the risk of colorectal cancer.

No. Many soft cheeses, such as cream cheese, cottage cheese, and pasteurized mozzarella, are safe. The key is to check for pasteurization and avoid soft cheeses that are also mold-ripened or blue-veined.

Cancer treatments, especially chemotherapy, can compromise the immune system by reducing the production of white blood cells. This makes patients more vulnerable to foodborne illnesses that a healthy person might easily fight off.

For cancer survivors, consuming dairy in moderation is recommended. Choosing low-fat versions can help manage overall saturated fat intake, but quality and variety are also important.