Abstract: In galactosaemia, a strict galactose-free diet is necessary to prevent or resolve acute symptoms
in infants. However, because the body produces up to 10 times more galactose than is found
in a galactose-restricted diet, excessively restrictive diets should be avoided in children and adults
to prevent nutritional deficiencies. Since cheese is a nutritional source of the calcium necessary for
bone health, the latest international guidelines on the management of classical galactosaemia (2017)
allow the consumption of cured cheeses with less than 25 mg of galactose/100 g and recommend
that each country verifies the adequacy of the cheeses, since most mature cheeses do not always have
a lower galactose content. In total, 32 cheese samples were purchased (19 Spanish and 13 international
cheeses), and their lactose and galactose contents were analysed using ion chromatography
with pulsed amperometric detection (IC-PAD). Five Spanish cheeses contained less than 25 mg of
galactose/100 g: García Baquero semi-cured cheese; Hacendado, Gran Reserva and Mahón cured
cheeses; and García Baquero Reserva 12-month cured cheese. In addition, eight international cheeses
were confirmed as suitable: Comté, Gouda, Gruyere, Maasdam, Parmigiano, Edam, Emmental, and
some samples of Cheddar. In addition to the well-known low-galactose Swiss and Dutch cheeses,
according to the current results, five Spanish cheeses can be safely consumed. The greater availability
of types of cheese favours better bone health in patients with galactosaemia
