High-Fat Cheese Consumption Linked to Lower Dementia Risk

Recent research published in the journal Neurology suggests that high-fat cheeses, such as brie and cheddar, may be linked to a lower risk of dementia. A study conducted by a team from Lund University analyzed data from 27,670 participants in Sweden, averaging 58 years old at the start.

Over a follow-up period of about 25 years, researchers found that those consuming 50 grams or more of high-fat cheese daily had a 13 percent lower risk of developing dementia compared to those eating less than 15 grams.

Specifically, there was a 29 percent reduced risk of vascular dementia among high-fat cheese consumers. The study also noted a similar association with high-fat cream; those consuming 20 grams or more daily had a 16 percent lower risk of dementia.

However, no significant links were found between dementia risk and low-fat dairy products, including low-fat cheese and milk. Emily Sonestedt, a co-author of the study, emphasized that these findings challenge long-standing dietary guidelines that typically categorize high-fat dairy as unhealthy.

Despite the promising results, experts caution that further research is needed to confirm the findings and explore the potential mechanisms at play, especially since the study was conducted exclusively in Sweden, where dietary habits may differ from those in other countries.

Observational studies, like this one, provide valuable insights but also come with limitations, such as relying on participants' self-reported dietary habits. Ultimately, while high-fat cheese may be part of a healthy diet, maintaining overall wellness through a balanced lifestyle remains crucial for brain health.