Full-Fat Cheese 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. High-fat cheeses, defined as containing more than 20% fat, include varieties such as cheddar, Brie, and Gouda.

Participants who consumed 50 grams or more of high-fat cheese each day had a 13% lower risk of dementia compared to those who ate less than 15 grams daily. Additionally, those who consumed at least 20 grams of high-fat cream per day showed a 16% lower risk of dementia than non-consumers.

Researchers found no similar link for low-fat cheese, low-fat cream, milk, butter, or fermented milk products. The study was published on December 17, 2025, in the journal Neurology, by scientists from Lund University, Sweden.

They analyzed dietary and health data from 27,670 adults who were followed for an average of 25 years. During this time, 3,208 participants were diagnosed with dementia. To track eating habits, participants recorded everything consumed over a week and answered questions about their frequency of specific foods over the years.

When examining daily cheese consumption, researchers found that 10% of participants who ate higher amounts of high-fat cheese developed dementia, compared to 13% of those who ate less. The association was strongest for vascular dementia, with a 29% lower risk noted among higher cheese consumers.

A lower risk of Alzheimer's disease was observed in participants who ate more high-fat cheese, but this pattern was significant only in those without the APOE e4 gene variant, a risk factor for Alzheimer's.

The study also analyzed high-fat cream consumption, revealing a 16% lower dementia risk for those consuming 20 grams or more per day. Researchers emphasized that not all dairy products showed the same relationship with dementia risk, as low-fat options and other dairy types did not correlate with reduced risk.

Limitations include the fact that all participants were from Sweden, which may not represent dietary habits in other countries. Similar studies are needed in different regions to confirm these findings.

The study was supported by the Swedish Research Council, Swedish Heart and Lung Foundation, Crafoord Foundation, Magnus Bergvall Foundation, and Albert Pahlsson Foundation.