A recent study published in Neurology, the journal of the American Academy of Neurology, suggests that consuming high-fat cheese and cream may be linked to a lower risk of developing dementia. The research does not establish causation but highlights an association between these foods and reduced dementia risk.
The study focused on high-fat cheeses with more than 20% fat, such as cheddar, Brie, and Gouda, as well as creams containing 30-40% fat like whipping cream and clotted cream. These products are typically labeled "full-fat" or "regular" in stores.
"For decades, the debate over high-fat versus low-fat diets has shaped health advice, sometimes even categorizing cheese as an unhealthy food to limit," said Emily Sonestedt, PhD, of Lund University, Sweden. "Our study found that some high-fat dairy products may actually lower the risk of dementia, challenging some long-held assumptions about fat and brain health."
Researchers analyzed data from 27,670 Swedish adults with an average age of 58 at the start of the study. Participants were followed for about 25 years. During this period, 3,208 individuals developed dementia.
Participants recorded their dietary habits for a week and answered questions about their food intake over previous years. They also discussed how they prepared their meals with researchers.
The findings showed that people who ate at least 50 grams (about two slices) of high-fat cheese daily had a lower rate of dementia (10%) compared to those who ate less than 15 grams daily (13%). After adjusting for factors such as age, sex, education level and overall diet quality, those consuming more high-fat cheese had a 13% lower risk of developing dementia. Specifically for vascular dementia—a type related to blood vessel issues—those eating more high-fat cheese had a 29% lower risk.
There was also a reduced risk of Alzheimer's disease among people who consumed more high-fat cheese; however, this effect was only seen in individuals without the APOE e4 gene variant associated with higher Alzheimer's risk.
For cream consumption, those who consumed at least 20 grams per day (about one to two tablespoons) had a 16% lower risk of developing dementia compared to those who did not consume any cream.
No link was found between dementia risk and other dairy products such as low-fat cheese or cream, milk (either full- or low-fat), butter or fermented milk products like yogurt or kefir.
"These findings suggest that when it comes to brain health not all dairy is equal," said Sonestedt. "While eating more high-fat cheese and cream was linked to a reduced risk of dementia, other dairy products and low-fat alternatives did not show the same effect. More research is needed to confirm our study results and further explore whether consuming certain high-fat dairy truly offers some level of protection for the brain."
One limitation noted by researchers is that all participants were from Sweden where dietary habits differ from other countries. For example, Swedes often eat cheese uncooked while Americans may eat it cooked or combined with meat. Sonestedt emphasized the need for similar studies in other populations including in the United States.
The research received funding from several Swedish organizations: Swedish Research Council; Swedish Heart and Lung Foundation; Crafoord Foundation; Magnus Bergvall Foundation; and Albert Påhlsson Foundation.
