High-Fat Dairy Linked to Lower Dementia Risk
Analysis based on 14 articles · First reported Dec 17, 2025 · Last updated Dec 18, 2025
The study findings could influence consumer dietary choices, potentially increasing demand for high-fat dairy products like cheese and cream, which may benefit dairy producers. However, the study emphasizes association, not causation, so the direct market impact might be limited without further conclusive research.
A new study published in Neurology, the medical journal of the American Academy of Neurology, on December 17, 2025, suggests a link between consuming high-fat cheese and cream and a lower risk of developing dementia. Researchers from Lund University in Sweden analyzed data from 27,670 Swedish individuals over 25 years. The study, led by Emily Sonestedt, found that people who ate more high-fat cheese had a 13% lower risk of dementia, and those who consumed high-fat cream daily had a 16% lower risk. Specifically, high-fat cheese was linked to a 29% lower risk of vascular dementia and a lower risk of Alzheimer's disease in individuals without the APOE e4 gene variant. No similar associations were found for low-fat dairy products, milk, butter, or fermented milk. Researchers emphasize that the study shows association, not causation, and call for further research, particularly in countries like the United States, due to differing dietary habits.
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