Full-Fat Dairy Linked to Lower Dementia Risk in Long-Term Study

A large new study suggests that eating more full-fat cheese and cream may be linked to a lower risk of developing dementia later in life. The study, published on December 17, 2025, in Neurology, involved 27,670 adults in Sweden who were followed for about 25 years.

Participants who consumed 50 grams or more of high-fat cheese daily had a 13% lower risk of dementia compared to those who ate less than 15 grams. High-fat cheeses, defined as containing more than 20% fat, include varieties such as cheddar, Brie, and Gouda.

Additionally, those who consumed at least 20 grams of high-fat cream per day showed a 16% lower risk of dementia. The research found no similar associations for low-fat cheese, low-fat cream, milk, butter, or fermented milk products.

The study's lead researcher, Emily Sonestedt, PhD, of Lund University, noted that these findings challenge long-held beliefs about dietary fats and brain health. The study's participants, who began with an average age of 58, recorded their dietary habits over a week and reported their consumption of specific foods over several years.

Out of the participants, 3,208 were diagnosed with dementia by the end of the study period. The association was particularly strong for vascular dementia, with a 29% lower risk among high-fat cheese consumers.

However, the correlation with Alzheimer's disease was only observed in participants who did not carry the APOE e4 gene variant, a known risk factor for Alzheimer's. Limitations of the study include its focus on Swedish participants, which may affect the generalizability of the results.

Sonestedt emphasized the need for further research to explore whether specific high-fat dairy products can support brain health. The study was supported by several Swedish research foundations.