New research published in Neurology® suggests a surprising connection between consuming high-fat dairy products and a reduced risk of developing dementia. The study, conducted by researchers at Lund University in Sweden, followed over 27,000 participants for 25 years, revealing that those who regularly ate more high-fat cheese and cream exhibited lower dementia rates compared to those with lower consumption.
The Role of Fat in Brain Health
For decades, dietary advice has often demonized high-fat foods, including cheese. However, this study challenges those assumptions. High-fat cheeses —such as cheddar, Brie, and Gouda (containing over 20% fat)—and high-fat creams (like whipping cream, with 30–40% fat) were specifically associated with decreased dementia risk.
Participants who consumed at least 50 grams (1.7 ounces) of high-fat cheese daily had a 13% lower risk of dementia compared to those consuming less than 15 grams (0.5 ounces). Similarly, daily consumption of 20 grams (0.7 ounces) of high-fat cream was linked to a 16% reduction in dementia risk.
Specific Dementia Types and Genetic Factors
The study also revealed that high-fat cheese consumption was particularly effective in reducing the risk of vascular dementia, with a 29% lower incidence among high-fat cheese eaters. There was also a lower risk of Alzheimer’s disease, but only in participants without the APOE e4 gene variant, a known genetic risk factor for Alzheimer’s. This suggests genetic predisposition plays a role in how high-fat dairy affects brain health.
Why This Matters
The findings are significant because they highlight the complexity of dietary recommendations. Fat is not inherently bad. The study implies that the type of fat and its source matter greatly. The link between high-fat dairy and dementia may be tied to specific fatty acids or other compounds found in these foods.
This research adds to the growing body of evidence that suggests a re-evaluation of long-held nutritional beliefs may be necessary. It also raises questions about how societal perceptions of “healthy” eating may need adjustment.
Limitations and Future Research
The study has limitations: all participants were Swedish, and dietary habits (like consuming uncooked cheese) may differ in other populations. Moreover, Sweden’s universal healthcare system likely influences outcomes, unlike nations with fragmented care.
Further research is needed to confirm these findings and explore the underlying mechanisms. However, the current data suggests that when it comes to brain health, not all dairy is created equal. High-fat dairy products may offer unexpected benefits for cognitive function.
