Study links full-fat cheese to lower dementia risk

Eating full-fat cheese and cream may be associated with a lower risk of dementia, according to a large study that tracked people for more than 25 years. Those who consumed higher amounts of these foods developed dementia less often than those who ate little or none. Interestingly, low-fat dairy products did not show the same pattern. Researchers caution that the findings show an association, not cause and effect.

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People who eat higher amounts of full-fat cheese and cream may be less likely to develop dementia later in life, according to a new study published on December 17, 2025, in Neurology, the medical journal of the American Academy of Neurology. The findings point to a connection between these foods and dementia risk, but they do not prove that eating high-fat dairy prevents dementia. Instead, the study identifies an association.

High-fat cheeses are defined as having more than 20% fat and include common types such as cheddar, Brie and Gouda. High-fat creams generally contain 30-40% fat and include whipping cream, double cream and clotted cream. In grocery stores, these products are often sold as "full-fat" or "regular" options.

"For decades, the debate over high-fat versus low-fat diets has shaped health advice, sometimes even categorizing cheese as an unhealthy food to limit," said Emily Sonestedt, PhD, of Lund University, Sweden "Our study found that some high-fat dairy products may actually lower the risk of dementia, challenging some long-held assumptions about fat and brain health."

The research team analyzed dietary and health data from 27,670 adults in Sweden. At the beginning of the study, participants were an average of 58 years old. They were followed for about 25 years, during which time 3,208 people were diagnosed with dementia.

To track eating habits, participants recorded everything they consumed over the course of one week. They also answered questions about how frequently they ate specific foods during the previous several years and discussed their food preparation methods with researchers.