High-Fat Cheese Linked to Lower Dementia Risk in New Studies

Recent studies suggest that high-fat cheeses like brie and cheddar may be linked to a lower risk of dementia. A research team from Lund University analyzed data from nearly 28,000 Swedish adults over a 25-year period, finding that those who consumed 50 grams or more of high-fat cheese daily had a 13% lower risk of developing dementia compared to those who ate less than 15 grams.

The findings, published in Neurology, also indicated a 29% reduced risk of vascular dementia among high-fat cheese consumers. Emily Sonestedt, a study author, noted that the study's observations challenge long-held beliefs about dietary fat and brain health, suggesting that high-fat cheese and cream could be beneficial when consumed in moderation.

However, the study's limitations include its sole focus on Swedish participants, who have distinct dietary habits compared to other populations. Importantly, different types of dairy were also evaluated, with no significant links found between dementia risk and low-fat dairy products.

The researchers advocate for further studies to explore the relationship between high-fat dairy consumption and brain health across varied populations.