Good news for cheese aficionados across Canada and beyond: a major long-term study from Sweden suggests that indulging in high-fat cheeses could be beneficial for your brain. The research indicates a significant link between regular consumption of these dairy products and a reduced risk of developing dementia.
Decades of Data: The Study's Core Findings
The research, published in the journal Neurology, followed an impressive cohort of 27,670 Swedish individuals for approximately 25 years. The participants, who were 61% female, had an average age of 58 when they enrolled between 1991 and 1996. Scientists utilized the established Malmö Diet and Cancer cohort, repurposing its detailed nutritional data to investigate connections between diet and long-term brain health.
To assess dietary habits with high accuracy, the team employed a comprehensive method that included a seven-day food diary, a questionnaire, and a personal interview. Cases of dementia were tracked through the Swedish National Patient Register up to the end of 2020, covering all forms of the condition including Alzheimer's disease and vascular dementia.
The Cheese Effect: Quantifying the Benefit
The results revealed a compelling pattern. Individuals who consumed 50 grams or more per day of high-fat cheese—defined as cheese with a fat content exceeding 20%—showed a markedly lower risk of dementia. This category includes popular varieties such as cheddar, brie, parmesan, mozzarella, and gruyère.
Specifically, the calculated risk of developing dementia was about 10% for high consumers (50+ grams daily) compared to roughly 13% for low consumers (less than 15 grams daily). After adjusting for factors like age, sex, education, and overall diet quality, the data showed that those in the high-intake group had a 13% lower all-cause dementia risk than their low-intake counterparts.
"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," said lead researcher and nutrition epidemiologist Emily Sonestedt of Lund University in a statement.
Not All Dairy Is Created Equal
The protective association was unique to high-fat cheese. The study found no such link for low-fat cheese, milk, cream, or fermented products like yogurt and kefir. Butter presented mixed results, with high intake potentially correlating with an increased risk of Alzheimer's disease compared to no consumption.
This distinction underscores that the potential brain health benefits are not universal across all dairy. "Not all dairy products are equal when it comes to brain health," emphasized Sonestedt. She noted that while a few prior studies have hinted at a correlation with cheese, more research is crucial to confirm these findings and understand the biological mechanisms at play.
The study adds a nuanced layer to the ongoing debate about dietary fats and health, suggesting that the source and type of fat are critical. For decades, health advice often recommended limiting high-fat foods, including cheese. This long-term observational research invites a more detailed look at how specific whole foods might influence cognitive aging, offering a delicious glimmer of hope for preventive strategies.
