For a quarter of a century, Swedish researchers tracked the diets of nearly 28,000 adults and came to an unexpected conclusion: regular consumption of high-fat cheeses is linked to a reduced risk of developing dementia. The study covered a wide range of dairy products, but it was cheeses with a fat content above 20%—such as Brie, Gouda, Cheddar, Parmesan, Gruyère, and mozzarella—that drew the most attention from the experts.
The authors of the study note that among participants who ate at least 50 grams of high-fat cheese daily, dementia was less common than in those who ate only minimal amounts. The difference was about 3% in favor of cheese lovers. At the same time, researchers emphasize that this is a statistical correlation, not a direct cause-and-effect relationship, and further studies are needed to understand the mechanisms by which cheese might affect brain health.
Long-term observations
The study was based on data from the large-scale Malmö Diet and Cancer cohort project, in which Swedish residents kept detailed food diaries, and their health was monitored over a period of 25 years. During that time, dementia was diagnosed in more than 3,000 of the nearly 28,000 participants.
For their analysis, the researchers used not only food diaries, but also surveys on the frequency of various foods and interviews about cooking habits. This approach allowed them to assess as accurately as possible how specific dietary components might influence the risk of cognitive decline.
Cheese versus dementia
The results showed that among those who ate more than 50 grams of full-fat cheese daily, dementia developed in 10% of participants, whereas among those who ate less than 15 grams, this figure reached 13%. After adjusting for age, gender, education level, and other factors, cheese lovers were found to have a 13% lower risk of dementia.
Interestingly, a similar link was not found for low-fat cheeses, cream, milk, or fermented dairy products like yogurt and kefir. However, high butter consumption may be associated with an increased risk of Alzheimer’s disease.
Questions and concerns
Despite the striking figures, experts urge caution in interpreting the results. One major limitation of the study is that participants’ diets were assessed only once at the beginning of the research, while eating habits could have changed significantly over 25 years. Moreover, many other factors influence the development of dementia, including lifestyle, genetics, and overall health.
Nevertheless, the study raises important questions about the role of fats in nutrition and their impact on the brain. For a long time, fatty foods were considered harmful, but new data are prompting a re-evaluation of these established views.
Nutrition and brain health
Dementia is an umbrella term for a range of conditions accompanied by a decline in cognitive function. The most well-known form is Alzheimer’s disease, but there are other types, associated with vascular disorders or Parkinson’s disease.
According to the World Health Organization, around 57 million people were living with dementia in 2021, with up to 10 million new cases diagnosed annually. By 2050, the number of those affected could exceed 150 million. With no effective treatments available, scientists are increasingly focusing on prevention, including dietary adjustments.
Previously, the so-called MIND diet—combining elements of Mediterranean and Nordic eating patterns—gained popularity. However, research on its effectiveness remains inconclusive, and there are no universal recommendations yet.
In case you didn’t know, Lund University is one of the oldest and largest universities in Sweden, founded in 1666. The university is renowned for its research in medicine, biology, and public health. In recent years, Lund’s experts have been actively studying the impact of nutrition on the development of chronic diseases, including dementia and heart disease. Their work is often discussed in the scientific community and influences new approaches to preventing age-related conditions.
