A recent study has unveiled a potential association between the regular consumption of high-fat cheese and cream and a lower risk of developing dementia. Published in the medical journal Neurology, the findings indicate that individuals who incorporate these dairy products into their diet might experience better cognitive health, though researchers stress the importance of understanding this as an association rather than direct causation.

Dalia Perelman, MS, CDE, a research dietitian at Stanford Medicine, highlighted that the benefit may not solely stem from the cheese itself, but rather from the broader dietary patterns it accompanies and the foods it replaces. This distinction is crucial, especially given the projected surge in dementia cases, from 57 million in 2019 to 153 million by 2050, underscoring the urgent need for effective prevention strategies.

To investigate the link between diet and dementia risk, researchers analyzed data from 27,670 Swedish adults. Participants, recruited between 1991 and 1996, provided detailed dietary information over a week through questionnaires and interviews, with follow-up reassessments. Over an average tracking period of 25 years, 3,208 participants ultimately developed dementia.

The study's results showed that individuals consuming at least 50 grams of high-fat cheese daily (approximately two slices of cheddar) had a 13% lower risk of dementia compared to those eating less than 15 grams daily. Furthermore, this intake was linked to a 29% lower risk of vascular dementia, a type of cognitive decline caused by impaired blood flow to the brain. Silvia Fossati, PhD, director of the Alzheimer’s Center at Temple University’s Lewis Katz School of Medicine, noted this suggests high-fat cheese, unlike other high-fat foods like red meat, might possess protective properties in this population.

High-fat cream also showed a similar correlation, with participants consuming at least 20 grams (about 1.4 tablespoons) daily exhibiting a 16% lower risk of dementia than those who consumed none. However, experts reiterate that these findings point to an association, not a direct cause. Perelman cautioned that it is unclear whether cheese directly influenced dementia risk or if its intake served as a marker for other healthy behaviors or dietary patterns, especially since participants were generally healthy in midlife.

While the study does not definitively confirm that high-fat cheese and cream prevent dementia, there are several hypothetical mechanisms. Jonathan Rasouli, MD, a neurosurgeon at Northwell Health’s Staten Island University Hospital, suggests that fatty dairy products contain nutrients such as vitamin K2, calcium, and specific fatty acids. These components may help reduce neuroinflammation, support vascular health, and positively influence cholesterol metabolism, all of which benefit brain health. Fossati added that fat itself is a primary constituent of the brain, essential for maintaining cell structure and function, including omega-3 fatty acids and cholesterol.

Additionally, fermented dairy products like fresh cheeses may positively impact the gut microbiome, the community of microorganisms in the gastrointestinal tract. A thriving gut microbiome has been associated with better brain health and cognitive function in various studies.

Despite these intriguing findings, experts advise against relying solely on cheese for dementia prevention. Rasouli stressed that more research is needed across diverse populations. Perelman also pointed out that high-fat cheese contains saturated fat, which is linked to vascular disease. Given that cardiovascular risk factors such as obesity, hypertension, and diabetes are closely tied to dementia, she does not recommend increasing cheese intake specifically to prevent the condition. However, if consumed in moderation as part of a balanced diet rich in whole foods, vegetables, fiber, lean proteins, and healthy fats, cheese can be a safe component. Ultimately, brain health is a complex outcome influenced by overall dietary patterns, physical activity, adequate sleep, vascular risk control, and cognitive engagement, not by any single food item.