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.
"For decades, the debate over high-fat versus low-fat diets has shaped health advice, sometimes even categorizing cheese as an unhealthy food to limit," said Emily Sonestedt, PhD, of Lund University, Sweden "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."
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.
One 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.
"These findings suggest that when it comes to brain health not all dairy is equal," said Sonestedt. "While eating more high-fat cheese and cream was linked to a reduced risk of dementia, other dairy products and low-fat alternatives did not show the same effect. More research is needed to confirm our study results and further explore whether consuming certain high-fat dairy truly offers some level of protection for the brain."
One limitation of the study is that all participants lived in Sweden, which means the results may not apply to people in other countries. Sonestedt noted that dietary habits differ between regions. In Sweden, cheese is often eaten uncooked, while in the United States, cheese is frequently heated or eaten alongside meat. Because of these differences, she emphasized that similar studies should also be carried out in the United States.
The study was supported by Swedish Research Council, Swedish Heart and Lung Foundation, Crafoord Foundation, Magnus Bergvall Foundation and Albert Påhlsson Foundation.