Full-Fat Dairy Consumption Linked to Lower Dementia Risk in Sweden

Eating full-fat cheese and cream may be linked to a lower risk of developing dementia, according to a long-term study from Sweden. The research, published in the journal Neurology, suggests that individuals who regularly consumed high-fat dairy products such as cheddar, Brie, Gouda, and full-fat cream were less likely to develop dementia over several decades of follow-up than those who ate little or none.

The study followed 27,670 adults in Sweden, who were an average age of 58 when they joined the research. Participants were tracked for around 25 years, during which time 3,208 people were diagnosed with dementia.

At the start of the study, participants recorded what they ate over a week, answered detailed questionnaires about their diets over previous years, and discussed food preparation methods with researchers.

Researchers found that people who ate at least 50 grams of high-fat cheese per day, roughly two slices of cheddar, were less likely to develop dementia than those who ate less than 15 grams daily. High-fat cheeses were defined as containing more than 20 percent fat, while high-fat creams typically contained 30 to 40 percent fat.

After accounting for factors such as age, sex, education level, and overall diet quality, higher cheese consumption was associated with a 13 percent lower risk of dementia. Emily Sonestedt, a nutrition epidemiologist at Lund University in Sweden and the study's lead author, stated that there was a 29 percent lower risk of vascular dementia in people who ate more full-fat cheese.

There was also a lower risk of Alzheimer's disease, but only among those who did not carry the APOE e4 gene variant, a genetic risk factor for Alzheimer's disease. Daily consumption of high-fat cream was also linked to a lower dementia risk, with people who consumed at least 20 grams per day, about one to two tablespoons, having a 16 percent lower risk compared to those who consumed none.

However, the associations did not extend to all dairy products. Sonestedt noted that although higher-fat cheese and cream were associated with a reduced risk of dementia, other dairy products and low-fat alternatives did not show the same effect.

Despite these findings, experts warn that the study does not prove a causal link between high-fat dairy and reduced dementia risk. Dr. Richard Oakley from the Alzheimer's Society emphasized that lifestyle factors such as physical activity, a balanced diet, quitting smoking, and moderating alcohol intake play a far greater role.

Oakley asserted that this research does not show that eating more high-fat dairy products, like cheese or cream, can reduce dementia risk. He added that evidence indicates that quitting smoking, keeping physically active, eating a healthy, balanced diet, managing long-term health conditions, and drinking less alcohol are more effective in reducing dementia risk than focusing on a single food.

Professor Tara Spires-Jones, director of Edinburgh's Centre for Discovery Brain Sciences, pointed out another limitation: the study measured participants' diets only once, 25 years before dementia diagnoses were analyzed.

She noted it is highly likely that diet and other lifestyle factors changed in those 25 years, adding that overall lifestyle remains the key factor in brain health. Spires-Jones stated that strong evidence indicates a healthy diet, regular exercise, and cognitively stimulating activities can boost brain resilience, but there is not strong evidence for any individual food protecting people from dementia.