Full-Fat Cheese and Cream Intake Linked to Lower Dementia Risk in Swedish Study

Higher intake of full-fat cream—more than 20 grams per day—was also associated with a 16%–24% lower overall dementia risk. No significant associations were found for low-fat or high-fat milk, fermented or non-fermented milk, or low-fat cream.

These findings challenge longstanding nutritional advice that promotes low-fat dairy for cardiovascular health. Since heart disease and dementia share common risk factors, including hypertension, diabetes, and obesity, researchers have long assumed that low-fat options would also benefit brain health. However, evidence from previous studies has been mixed, with some suggesting neutral or even protective effects of cheese consumption.

The researchers took steps to reduce bias by excluding individuals with dementia at baseline and repeating analyses after removing those diagnosed within the first 10 years. This approach aimed to limit the influence of early, undiagnosed dementia on dietary habits and recall.

Importantly, participants who consumed more full-fat cheese and cream tended to have healthier overall lifestyles. They were generally more educated, less likely to be overweight, and had lower rates of cardiovascular disease, diabetes, and high blood pressure—factors independently linked to reduced dementia risk.

Overall, the findings do not support increasing full-fat dairy intake as a strategy to prevent dementia. Instead, they reinforce the importance of overall dietary patterns, moderation, and healthy lifestyles, such as those reflected in Mediterranean-style diets, which consistently show benefits for both heart and brain health.

REFERENCE: Yufeng Du, Yan Borné, Jessica Samuelsson, Isabelle Glans, Xiaobin Hu, Katarina Nägga, Sebastian Palmqvist, Oskar Hansson, Emily Sonestedt. High- and Low-Fat Dairy Consumption and Long-Term Risk of Dementia. Neurology, 2026; 106 (2) DOI: 10.1212/WNL.0000000000214343