Dementia is one of the fastest-growing healthcare challenges worldwide. Global cases are projected to rise from 57 million in 2019 to 153 million by 2050. According to the World Health Organization (WHO), “Dementia is a term for several diseases that affect memory, thinking, and the ability to perform daily activities.” Against this backdrop, a groundbreaking 25-year study from Sweden has revealed an unexpected finding that certain high-fat dairy products may be associated with a lower risk of cognitive decline and dementia.
Researchers at Lund University, a public research university in Sweden, followed 27,670 Swedish adults for approximately 25 years. The study was published in the journal Neurology on December 17, 2025.
During the median 25-year follow-up period, 3,208 participants developed dementia. However, individuals who regularly consumed high-fat cheese and cream experienced significantly lower rates of cognitive decline compared with those who consumed smaller amounts.
Participants who consumed 50 grams or more of high-fat cheese per day showed a significant reduction in the risk of all-cause dementia compared with those who ate less than 15 grams daily. Specifically, the risk of vascular dementia was 29% lower in this group.
In the study, high-fat cheese was defined as cheese containing more than 20% fat.
According to WHO ,"Dementia is a term for several diseases that affect memory, thinking, and the ability to perform daily activities."
Among individuals without the APOE4 gene variant, a known genetic risk factor for Alzheimer’s disease, high-fat cheese consumption was associated with a lower risk of Alzheimer’s. This protective association was observed only in non-carriers, suggesting that genetic background may influence how dietary fat affects brain health. This effect, however, was not seen in those carrying the gene.
High-fat cream showed similar benefits. Participants who consumed at least 20 grams daily had a 16% lower risk of developing all-cause dementia compared with those who did not consume cream.
In the study, high-fat cream was defined as cream containing more than 30% fat.
The findings become even more intriguing when low-fat dairy is considered. Low-fat versions of cheese and cream showed no protective effect. Similarly, milk of any fat content, yogurt, and other fermented dairy products were not associated with reduced dementia risk.
“Not all dairy products are equal when it comes to brain health,” said Emily Sonestedt, Associate Professor at Lund University and the study’s senior author. “Although higher-fat cheese and cream were associated with a reduced risk of dementia, other dairy products and low-fat alternatives did not show the same effect.”
Butter consumption showed a more nuanced relationship. Among participants who generally followed high-quality diets with lower overall fat intake, butter consumption was associated with a lower risk of dementia. However, in individuals already consuming high-fat diets, butter appeared to increase the risk of Alzheimer’s disease.
Butter contains approximately 80% fat, and the study suggests that “butter consumption might be protective when included in a low-fat diet, whereas in a diet already high in fat, it may increase risk.”
The study’s methodology was particularly rigorous. Participants completed seven-day food diaries, detailed food frequency questionnaires, and dietary interviews lasting up to an hour. This comprehensive approach provided unusually accurate data on long-term dietary habits.
Importantly, 96% of dementia diagnoses were validated. Researchers also adjusted for numerous factors, including education level, physical activity, smoking status, alcohol consumption, body mass index, blood pressure, diabetes, and overall diet quality.
Despite its strengths, the study has several important limitations:
As an observational study, residual or unmeasured confounding cannot be ruled out, and causation cannot be established.
Diet was assessed only once at baseline, and dietary habits may have changed during the follow-up period.
More detailed information on cheese and cream intake such as fat content beyond the 20% threshold, specific types, and modes of consumption was not collected.
Baseline cognitive status was not assessed, which may influence both dietary behavior and dementia risk.
Dementia cases that were not diagnosed or recorded in registries may have been missed.
Importantly, these findings do not mean people should increase saturated fat intake or change their diets solely to prevent dementia. The results show an association, not a cause-and-effect relationship, and overall diet quality remains crucial for brain and cardiovascular health.
The study concludes that “higher intake of high-fat cheese and high-fat cream, but not other dairy products, was associated with a lower risk of all-cause dementia. High-fat cheese intake was also associated with a lower risk of Alzheimer’s disease among APOE ε4 non-carriers.”
Does this mean eating more cheese will prevent dementia?
No. The study shows an association, not proof that high-fat cheese prevents dementia. It does not recommend increasing cheese or saturated fat intake.
Should I switch to high-fat dairy for brain health?
Not based on this study alone. Dietary changes should consider overall heart health, calorie balance, and personal medical advice.
Are low-fat dairy products harmful?
No. The study simply found no protective association with low-fat dairy. They were not linked to increased risk either.