Great news for cheese lovers! A recent study found regularly eating full-fat (high-fat) cheese and cream was associated with a lower risk of developing dementia. Some examples of full-fat cheese include cheddar, Swiss, Parmesan, Brie, Gouda, Provolone, Colby, Havarti, Mozzarella (full-fat), and cream cheese.
This was a long-running study (27,670 persons for 25 years) conducted in Sweden. High-fat cream and cheese consumption was inversely associated with dementia, Alzheimer's disease, and vascular dementia. Eating more than 50 grams (about 1/3 cup or 2 slices) of full-fat cheese per day was associated with a 13% to 17% lower risk of Alzheimer's, and more than 20 grams (about 1 1/2 tablespoons) of full-fat cream was linked to a 16% lower risk of dementia overall.
However, consumption of low-fat cheese, low-fat cream, milk (low or high fat), and butter showed no association with dementia.
From Science Daily: Study links full-fat cheese to lower dementia risk
People who eat higher amounts of full-fat cheese and cream may be less likely to develop dementia later in life, according to a new study published on December 17, 2025, in Neurology, the medical journal of the American Academy of Neurology. The findings point to a connection between these foods and dementia risk, but they do not prove that eating high-fat dairy prevents dementia. Instead, the study identifies an association.
High-fat cheeses are defined as having more than 20% fat and include common types such as cheddar, Brie and Gouda. High-fat creams generally contain 30-40% fat and include whipping cream, double cream and clotted cream. In grocery stores, these products are often sold as "full-fat" or "regular" options.
The research team analyzed dietary and health data from 27,670 adults in Sweden. At the beginning of the study, participants were an average of 58 years old. They were followed for about 25 years, during which time 3,208 people were diagnosed with dementia. To track eating habits, participants recorded everything they consumed over the course of one week. They also answered questions about how frequently they ate specific foods during the previous several years and discussed their food preparation methods with researchers.
Cheese Intake and Dementia OutcomesOne part of the analysis focused on daily consumption of high-fat cheese. Researchers compared people who ate 50 grams or more per day with those who ate less than 15 grams per day. Fifty grams of cheese is roughly equal to two slices of cheddar or about half a cup of shredded cheese and is approximately 1.8 ounces. A typical serving of cheese is one ounce.
By the end of the study period, 10% of participants who ate higher amounts of high-fat cheese had developed dementia, compared with 13% of those who ate less. After accounting for differences in age, sex, education and overall diet quality, the researchers found that higher cheese consumption was associated with a 13% lower risk of dementia.
When specific forms of dementia were examined, the association was strongest for vascular dementia. People who consumed more high-fat cheese had a 29% lower risk of developing this type.
The researchers also observed a lower risk of Alzheimer's disease among participants who ate more high-fat cheese, but this pattern was only seen in those who did not carry the APOE e4 gene variant -- a genetic risk factor for Alzheimer's disease.
The study also looked at consumption of high-fat cream. Researchers compared people who consumed 20 grams or more per day with those who did not consume any. Twenty grams of high-fat cream is about 1.4 tablespoons of heavy whipping cream. A recommended serving is about 1-2 tablespoons.
After making similar adjustments for health and lifestyle factors, the researchers found that daily consumption of high-fat cream was linked to a 16% lower risk of dementia compared with consuming none.
Not all dairy foods showed the same relationship with dementia risk. The researchers found no association between dementia and consumption of low-fat cheese, low-fat cream, high- or low-fat milk, butter or fermented milk, which includes yogurt, kefir and buttermilk.