A major Swedish research effort spanning 25 years has uncovered an intriguing connection between higher consumption of full-fat cheese and cream and a lower likelihood of developing dementia. The study tracked more than 27,000 middle-aged and older adults from the Malmö Diet and Cancer cohort. During the follow-up period, over 3,200 participants received a dementia diagnosis. Researchers found that individuals eating more than about 1.8 ounces of full-fat cheese daily faced a reduced risk of all-cause dementia and vascular dementia compared to those with very low intake.
Those consuming over roughly 0.7 ounces of full-fat cream per day also showed a notably lower overall dementia risk. These associations held particularly for Alzheimer’s disease among people without the APOE ε4 genetic risk factor. No similar protective effects appeared for low-fat cheese, low-fat cream, or various types of milk, whether fermented or not. The findings challenge longstanding recommendations to prioritize low-fat dairy for heart health, given the shared risk factors between cardiovascular issues and cognitive decline.
Published in the journal Neurology by researchers including Yufeng Du, Yan Borné, and Emily Sonestedt, the study used detailed dietary assessments from the 1990s. Participants reported their habits through food diaries, questionnaires, and interviews. Even after adjusting for potential early dementia influences by excluding cases from the first decade, the patterns remained consistent. People with higher full-fat cheese and cream intake tended to have healthier profiles overall, such as higher education levels, lower body weight, and fewer instances of high blood pressure, diabetes, stroke, or heart disease.
These lifestyle factors likely contribute to the observed benefits rather than dairy alone causing protection. When the analysis focused on participants whose diets stayed stable over years, the links weakened, suggesting that replacing processed red meats with cheese or cream might play a role. Other international research shows mixed results on dairy and brain health. For instance, a Finnish study following thousands of men for over two decades linked cheese specifically to a substantial drop in dementia risk.
Studies in Asian populations, where dairy consumption is generally lower, more frequently report cognitive advantages from moderate intake. A large UK investigation involving nearly 250,000 people associated regular fish, daily fruit, and weekly cheese with reduced dementia odds. Processed red meat and higher milk intake, however, correlated with poorer cognitive performance in some analyses. Full-fat cheese provides valuable nutrients that support brain function, including vitamins A, D, and K2, along with B12, folate, iodine, zinc, and selenium.
These elements aid neurological processes and may contribute to maintaining cognitive health over time. Despite these nutrients, experts stress that no single food reliably prevents dementia. Balanced dietary patterns prove far more impactful than isolating items like cheese. The Mediterranean style of eating, which incorporates moderate cheese alongside abundant vegetables, fish, whole grains, and fruits, consistently ties to lower risks of both dementia and heart disease.
Observational studies like this one cannot prove causation, and self-reported eating habits carry potential inaccuracies, especially if memory changes begin subtly before diagnosis. Genetic factors also modify outcomes, as the cheese benefits for Alzheimer’s did not extend to those carrying the APOE ε4 variant. Extending the findings beyond Swedish populations requires caution, given varying dairy consumption habits worldwide. Public health messages continue to emphasize moderation, overall healthy lifestyles, and diverse nutrient sources over relying on any particular dairy product.
Dementia encompasses a range of conditions marked by declining memory, reasoning, and daily functioning, with Alzheimer’s disease accounting for the majority of cases. Vascular dementia, another common form, stems from impaired blood flow to the brain, often linked to stroke or heart-related issues. Cheese, made through fermenting milk solids, varies widely in fat content, with full-fat versions retaining more natural lipids and fat-soluble vitamins compared to reduced-fat options. The Mediterranean diet, rooted in traditional eating patterns from regions like Greece and Italy, prioritizes plant foods, healthy fats, and limited processed items while allowing enjoyable inclusions like cheese in sensible portions.
What are your thoughts on how full-fat cheese might fit into a brain-healthy diet—share them in the comments.
