High-Fat Cheese and Cream May Reduce Dementia Risk, Swedish Study Finds

That wedge of Brie or splash of heavy cream in your coffee might not be the dietary villains we’ve been led to believe. A groundbreaking 25-year Swedish study has challenged long-held nutritional dogma by suggesting that consuming high-fat dairy products could actually protect your brain as you age. The research, led by Dr. Emily Sonestedt of Lund University, tracked over 27,000 Swedes and found that regular consumers of high-fat cheese and cream had significantly lower rates of dementia compared to those who limited these foods. “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,” Dr. Sonestedt noted in the study’s release. This represents a remarkable departure from decades of dietary advice that has often demonized cheese and other full-fat dairy products as unhealthy indulgences to be consumed sparingly.

The findings were particularly striking for those who consumed substantial amounts of high-fat cheese daily. Participants who ate at least 50 grams (about a third of a cup) of high-fat varieties like cheddar, Brie, and Gouda showed a 13% lower overall dementia risk compared to those eating minimal amounts. Even more impressive was the 29% reduction in risk for vascular dementia, a common form caused by reduced blood flow to the brain. Similarly, daily consumers of high-fat cream (20 grams or more) experienced a 16% lower dementia risk after researchers controlled for other factors. Interestingly, these protective benefits didn’t extend to low-fat versions of these same foods, nor to other dairy products like milk, butter, or fermented options such as yogurt. The specificity of these findings suggests something unique about full-fat cheese and cream that may support brain health in ways we’re only beginning to understand.

What might explain these counterintuitive results? Dr. Sonestedt points to several possibilities. “Cheese is fermented, which produces bioactive compounds that may influence inflammation and blood vessels,” she explained. The fermentation process creates unique compounds not found in non-fermented dairy, potentially offering protective benefits for vascular and cognitive health. Additionally, high-fat dairy products are rich in fat-soluble vitamins (A, D, K2) and minerals (iodine, zinc, selenium) that support brain function. Context matters too—cream is typically incorporated into home-cooked meals rather than consumed in large quantities alone, possibly indicating healthier overall eating patterns. These nutritional factors, combined with the particular way these foods fit into dietary patterns, may create a protective effect that processed or low-fat alternatives simply don’t provide.

The Swedish study’s impressive duration—following participants for a quarter-century—lends weight to its findings, but experts caution that observational studies have inherent limitations. Professor Tara Spires-Jones of the UK Dementia Research Institute noted that “this type of study cannot determine whether the reduced risk of dementia was actually caused by differences in cheese consumption.” A significant limitation is that participants’ dairy consumption was recorded at the study’s outset, with no tracking of how eating habits might have changed over the subsequent 25 years. Cultural differences in cheese consumption also complicate matters—Swedes often eat cheese raw, while Americans typically heat it or pair it with meat, potentially altering its nutritional profile. Dr. Sonestedt acknowledges these limitations, calling for “more research to confirm our study results and to further explore whether consuming certain high-fat dairy products truly offers some level of protection for the brain.”

These findings arrive at a critical moment as dementia rates continue to climb in the United States. Current projections suggest a staggering 42% of Americans will develop some form of dementia after age 55, with annual diagnoses expected to double from 500,000 in 2020 to one million by 2060 as the population ages. The potential to identify modifiable risk factors through diet represents an appealing avenue for prevention, especially if something as simple and pleasurable as enjoying cheese could offer protection. However, experts like Dr. Naveed Sattar of the University of Glasgow emphasize that while interesting, these findings shouldn’t overshadow established preventive measures: “We already know of several well-established and proven factors that reduce dementia risk, such as maintaining healthy blood pressure, managing weight, and preventing heart disease or stroke.”

The Swedish cheese study adds to a growing body of research that’s gradually reshaping our understanding of dietary fats and their impact on health. For decades, official guidance steered consumers toward low-fat options based on concerns about heart disease, with little consideration for potential benefits to brain health. Now, the pendulum appears to be swinging back toward a more nuanced view of full-fat dairy products. While this doesn’t mean we should abandon moderation, it does suggest that the occasional cheese board might offer unexpected benefits beyond simple pleasure. As research continues to evolve, the relationship between diet and brain health reveals itself as increasingly complex—and increasingly personal. For now, those who enjoy their Gouda or splash of heavy cream might take some comfort in knowing their indulgence could potentially serve a protective function for their aging brains, though balanced within an overall healthy lifestyle.