Cheese Consumption Linked to Lower Dementia Risk in Large Study

Researchers in Sweden have revealed a potential link between high-fat cheese consumption and a lower risk of developing dementia. The study, published in the journal Neurology, analyzed data from 27,670 individuals with an average age of 58, who were followed for an average of 25 years.

Those consuming 20 grams or more of high-fat cream daily had a 16% lower risk of dementia compared to those consuming none, while participants eating 50 grams or more of high-fat cheese, containing over 20% fat, had a 13% lower risk than those eating less than 15 grams daily.

Specifically, 10% of those who consumed more high-fat cheese developed dementia, compared to 13% of those who consumed less. After adjusting for factors such as age, sex, education, and overall diet quality, findings indicated that higher cheese intake was associated with a 29% lower risk of vascular dementia and a reduced risk for Alzheimer's disease, primarily in individuals without the APOE e4 gene variant, a known genetic risk factor.

However, the researchers noted that this study only shows an association and does not prove causation. They emphasized the need for further research to explore whether specific high-fat dairy products could offer some level of protection for brain health.

Professor Emily Sonestedt from Lund University pointed out that these findings challenge long-held beliefs about the health risks of high-fat dairy, highlighting that not all dairy products may have the same effects on brain health.

The study's observational nature raises questions about the validity of the findings, particularly the influence of healthy user bias, where individuals making one healthy choice may also engage in other health-promoting behaviors.

Additionally, no associations were found between low-fat dairy products or fermented dairy and dementia risk, raising further questions about the health benefits of various dairy types. The researchers also recommended additional studies, especially in diverse dietary contexts like those in the United States, to validate these findings.