Consumption of fatty cheeses and creams may be associated with a lower risk of developing dementia, a large long-term study published in the journal Neurology has shown.
This is not about a proven protective effect, but about a stable statistical correlation that challenges conventional beliefs about the harm of fatty dairy products to brain health.
Researchers analyzed data from nearly 28,000 residents of Sweden, who were monitored for an average of 25 years. During this time, dementia was diagnosed in more than three thousand participants. People who regularly consumed at least 50 grams of fatty cheese per day (such as cheddar, brie, or gouda) had a 13 percent lower risk of dementia compared to those who ate it rarely. For vascular dementia, the risk reduction reached 29 percent. A similar, though less pronounced, correlation was observed in those who consumed fatty cream daily.
At the same time, other dairy products — milk, yogurt, kefir, butter, as well as low-fat versions of cheese and cream — did not show such a correlation. The authors emphasize that the results at this stage do not imply a direct recommendation to increase the consumption of fatty dairy products, but indicate possible differences in their effects on the brain.
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