Full-Fat Dairy Products and Lower Dementia Risk
A comprehensive new investigation indicates that increased consumption of full-fat cheese and cream could be associated with a decreased likelihood of dementia in later years. High-fat cheeses, which contain over 20% fat, encompass popular options like cheddar, Brie, and Gouda. Individuals consuming 50 grams or more of these high-fat cheeses daily exhibited a 13% reduced risk of dementia relative to those ingesting less than 15 grams each day. Similarly, those taking in at least 20 grams of high-fat cream per day demonstrated approximately a 16% lower dementia risk compared to non-consumers. No comparable associations were observed with low-fat cheese, low-fat cream, milk, butter, or fermented dairy items. Experts stress the necessity for additional studies to validate these observations and to delve deeper into how specific high-fat dairy might bolster cognitive function.
According to research released on December 17, 2025, in Neurology, the journal affiliated with the American Academy of Neurology, higher intake of full-fat cheese and cream correlates with a diminished probability of dementia onset in adulthood. These results highlight an intriguing relationship between such dairy items and dementia susceptibility, though they stop short of establishing causation or proving that high-fat dairy averts the condition outright. Rather, the data reveals a notable correlation.
High-fat cheeses are characterized by a fat content exceeding 20%, featuring well-known varieties including cheddar, Brie, and Gouda. High-fat creams typically boast 30-40% fat, such as whipping cream, double cream, and clotted cream, commonly marketed in stores as full-fat or standard versions.
“The longstanding controversy surrounding high-fat versus low-fat dietary approaches has profoundly influenced nutritional guidelines, often portraying cheese as a food to restrict due to health concerns,” remarked Emily Sonestedt, PhD, from Lund University in Sweden. “Yet, our research suggests that particular high-fat dairy items might actually contribute to lowering dementia risk, thereby questioning entrenched views on dietary fats and their impact on neurological well-being.”
Long-Term Tracking of Participants in the Study
The investigative team scrutinized dietary patterns and health records from 27,670 Swedish adults. These participants averaged 58 years of age at the study’s outset and were monitored for roughly 25 years, over which 3,208 individuals received dementia diagnoses.
Dietary behaviors were documented through detailed one-week food logs, supplemented by surveys on the frequency of specific food intakes over prior years and interviews regarding cooking techniques employed by the subjects.
Cheese Consumption Patterns and Dementia Results
A key segment of the analysis zeroed in on everyday high-fat cheese intake. The team contrasted groups consuming 50 grams or more daily against those with under 15 grams. Notably, 50 grams equates to about two slices of cheddar, half a cup of shredded cheese, or roughly 1.8 ounces, while a standard portion is one ounce.
At the conclusion of the follow-up, 10% of high-consumers of high-fat cheese had been diagnosed with dementia, versus 13% among low-consumers. Adjusting for variables like age, gender, educational attainment, and holistic diet quality, the analysis revealed that elevated cheese intake tied to a 13% diminished dementia risk.
Delving into dementia subtypes, the link proved most robust for vascular dementia, where greater high-fat cheese eaters faced a 29% lower risk. A reduced Alzheimer’s risk emerged among high-cheese consumers lacking the APOE e4 gene variant, a known genetic predisposer for the disease.
High-Fat Cream Consumption and Its Relation to Dementia
The examination extended to high-fat cream usage, pitting daily consumers of 20 grams or more against non-users. This amount translates to approximately 1.4 tablespoons of heavy whipping cream, aligning with a typical serving of 1-2 tablespoons.
Following adjustments for comparable health, lifestyle, and demographic factors, regular high-fat cream intake correlated with a 16% lower dementia risk relative to zero consumption.
Variations Across Different Dairy Items
The dementia risk associations were not uniform across dairy categories. No connections surfaced between dementia and intakes of low-fat cheese, low-fat cream, high- or low-fat milk, butter, or fermented products like yogurt, kefir, and buttermilk.
“Our results imply that dairy’s influence on brain health varies significantly by type,” Sonestedt elaborated. “Elevated consumption of high-fat cheese and cream appeared protective against dementia, unlike other dairy forms or their low-fat counterparts. Further investigations are essential to substantiate these insights and ascertain if high-fat dairy genuinely safeguards cognitive health.”
Limitations of the Research and Directions for Future Work
A primary constraint is the study’s exclusive focus on Swedish participants, potentially limiting generalizability to other populations. Sonestedt highlighted regional dietary variances; for instance, Swedes often enjoy cheese raw, whereas Americans commonly melt it or pair it with meats. She advocated for parallel research in diverse locales like the United States to broaden applicability.
Funding for this study came from organizations including the Swedish Research Council, Swedish Heart and Lung Foundation, Crafoord Foundation, Magnus Bergvall Foundation, and Albert Påhlsson Foundation.
