Summary: A large 25-year study found that people who ate more high-fat cheese and cream had a lower risk of developing dementia, although the results only show an association, not proof of protection. Participants who consumed the highest amounts of high-fat cheese had a 13% lower risk of dementia overall and a 29% lower risk of vascular dementia.
Daily intake of high-fat cream was also associated with a reduced risk of dementia, while low-fat dairy and other dairy products showed no benefit. The findings suggest that certain full-fat dairy products may influence long-term brain health differently than previously assumed.
Key facts:
Link with high-fat cheese: Eating ≥50 g/day of high-fat cheese was associated with a 13% lower risk of dementia. Benefit of cream consumption: Consuming ≥20 g/day of high-fat cream was correlated with a 16% reduction in the risk of dementia. Specific effects: Higher cheese intake was associated with a 29% lower risk of vascular dementia and a reduced risk of Alzheimer’s only in non-APOE e4 carriers. No benefit for other Dairy: Low-fat cheese, low-fat cream, milk, yogurt, kefir, and butter showed no association with dementia. Important caveat: findings show correlation, not causation, and all participants were from Sweden.
Source: AAN
Eating more cheese and high-fat cream may be linked to a lower risk of developing dementia, according to a new study published December 17, 2025 in Neurology.
This study does not prove that eating high-fat cheese and cream reduces the risk of dementia, it just shows an association.
High-fat cheeses contain more than 20% fat and include varieties such as cheddar, brie, and gouda. High-fat creams usually contain between 30 and 40% fat and include whipping cream, double cream and clotted cream. They are usually labeled in stores as “whole” or “regular” versions.
“For decades, the debate over high-fat versus low-fat diets has shaped health advice, sometimes even categorizing cheese as an unhealthy food that should be limited,” said Emily Sonestedt, PhD, of Lund University, Sweden. “Our study found that some high-fat dairy products may actually reduce the risk of dementia, challenging some long-held assumptions about fat and brain health.”
The researchers analyzed data from 27,670 people in Sweden with an average age of 58 years at the start of the study. They were followed for an average of 25 years. During the study, 3,208 people developed dementia.
Participants tracked what they ate for a week and answered questions about how often they ate certain foods over the past few years. They also talked to researchers about how they prepared their food.
Researchers compared people who ate 50 grams or more of high-fat cheese per day with people who ate less than 15 grams per day. For example, 50 grams of cheese is approximately equal to two slices of cheddar cheese or half a cup of shredded cheese and is equivalent to approximately 1.8 ounces. A typical serving of cheese is one ounce. Of those who ate the most high-fat cheese, 10% developed dementia at the end of the study. Of those who ate less, 13% developed dementia.
After adjusting for age, sex, education and overall diet quality, the researchers found that people who ate the most high-fat cheese had a 13% lower risk of developing dementia compared to those who ate the least. Looking at specific types of dementia, they found that people who ate more high-fat cheese had a 29% lower risk of vascular dementia.
The researchers also found a lower risk of Alzheimer’s disease among those who ate more high-fat cheese, but only among those who did not carry the APOE e4 gene variant, a genetic risk factor for Alzheimer’s disease.
The researchers also compared people who consumed 20 grams or more of high-fat cream per day with people who did not consume any. For example, 20 grams of high-fat cream is approximately equal to 1.4 tablespoons of heavy whipping cream. A recommended serving is approximately 1 to 2 tablespoons.
After similar adjustments, the researchers found that those who consumed high-fat cream daily had a 16% lower risk of dementia compared to those who did not consume any.
No associations were found between dementia risk and consumption of low-fat cheese, low-fat cream, low-fat or high-fat milk, butter, or fermented milk, which includes yogurt, kefir, and buttermilk.
“These findings suggest that when it comes to brain health, not all dairy products are created equal,” Sonestedt said.
“While eating more high-fat cheese and cream was associated with a reduced risk of dementia, other dairy products and low-fat alternatives did not show the same effect. More research is needed to confirm the results of our study and further explore whether consumption of certain high-fat dairy products actually offers some level of protection for the brain.”
One limitation was that all study participants were from Sweden, so the results may not be the same for other populations. Sonestedt noted that in Sweden cheese is usually eaten raw, while in the United States it is usually heated or eaten with meat. Therefore, he says it is important that the studies also be carried out in the United States.
Funds:
The study was supported by the Swedish Research Council, the Swedish Heart and Lung Foundation, the Crafoord Foundation, the Magnus Bergvall Foundation and the Albert Påhlsson Foundation.
Key questions answered:
A: Higher intakes of high-fat cheese and cream were associated with a lower risk of dementia, but the study cannot show that these foods prevent dementia.
A: No. The associations were specific to high-fat cheese and cream; Other dairy products showed no significant link.
A: Yes. A reduced risk of Alzheimer’s with higher cheese intake was only seen in people without the APOE e4 gene variant.
Editorial notes:
This article was edited by a Neuroscience News editor. Magazine article reviewed in its entirety. Additional context added by our staff.
About this diet news and dementia research
Author: Natalie Conrad
Source: AAN
Contact: Natalie Conrad – AAN
Image: Image is credited to Neuroscience News.
Original research: findings will appear in Neurology
