A Swedish study suggests that consuming more high-fat cheese could lower dementia risk by 13%, based on data from nearly 30,000 people followed for 25 years. However, experts caution that it is an observational analysis without proof of causality. Critics highlight potential confounders and the importance of factors like blood pressure and weight control.
A new study published in the journal Neurology analyzes data from 27,670 people in Sweden, with an average age of 58 at the start. Participants recorded their diet for a week and were followed for 25 years, during which 3,208 developed dementia. After adjusting for variables like age, sex, education, and overall diet quality, researchers found that those consuming more cheese with over 20% fat—such as manchego, parmesan, roquefort, or cheddar—had a 13% lower risk of dementia compared to those consuming less.
Emily Sonestedt, epidemiologist at Lund University and lead author, stated: “For decades, the debate on high-fat versus low-fat diets has shaped health advice, even categorizing cheese as an unhealthy food to limit. Our study discovered that some high-fat dairy products may actually reduce dementia risk, challenging entrenched assumptions about brain health”.
However, experts like Naveed Sattar from the University of Glasgow criticize the study for not proving causality and for potential confounders, such as higher education levels among cheese consumers. “We already know several well-established and proven factors that reduce dementia risk, like maintaining healthy blood pressure, controlling weight, and preventing heart disease or strokes. These interventions should remain the priority,” Sattar asserts.
Tara Spires-Jones from the University of Edinburgh adds that diets change over time and there is no solid evidence that a specific food protects against dementia. Dementia affected 57 million people in 2019 and could reach 153 million by 2050. A Lancet Commission report indicates that 45% of cases could be prevented by eliminating 14 risks, including excess LDL cholesterol, which accounts for 7% and is linked to strokes and Alzheimer's proteins. A meta-analysis from Peking University associates saturated fats with greater cognitive decline, though with methodological caution.
Experts stress that most dementia factors, like age and genetics, are beyond individual control, and there is no causal evidence of prevention through diet.
