A recent observational study published in the journal Neurology has suggested that consuming high-fat cheese and cream might be associated with a slightly lower risk of dementia, but experts are urging caution and calling for a re-evaluation of the findings. The study, which followed nearly 28,000 individuals in Malmö, Sweden, for up to 25 years, found that those who ate 50 grams or more of high-fat cheese daily had a 13% reduced risk of dementia, while consumers of 20 grams or more of high-fat cream had a 16% lower risk.
However, leading nutrition researchers have highlighted several limitations that undermine the study’s conclusions. Dr. Walter Willett, a professor at Harvard T.H. Chan School of Public Health, pointed out that the association for cheese was at the margin of statistical significance and might be due to chance, given the multiple foods examined. The study captured dietary habits only at the outset in 1991, without follow-up for most participants over the subsequent decades, raising questions about the robustness of the data.
In an editorial accompanying the study, Dr. Tian-Shin Yeh noted that when the authors analyzed a subset after five years, the associations for both high-fat cheese and cream became nonsignificant. She emphasized that the benefits appeared most evident when cheese replaced lower-quality foods like processed or high-fat red meat, suggesting that high-fat dairy might not be inherently neuroprotective but rather a less harmful alternative. This aligns with existing evidence that saturated fats can contribute to heart disease and early mortality.
The study’s findings are further complicated by the dietary context in Sweden, where dairy cows are more likely to be grass-fed, potentially increasing omega-3 fatty acid content in dairy products. Neurologist Dr. Richard Isaacson speculated that omega-3s could be brain-healthy, but the study found protection primarily in individuals without the APOE4 gene variant linked to Alzheimer’s, creating confusion. Senior author Emily Sonestedt acknowledged that the results may not generalize to other countries like the U.S., where cheese types and consumption patterns differ.
Experts also noted that the group consuming lower-fat dairy had a higher burden of health impairments at baseline, such as diabetes and coronary disease. Dr. David Katz suggested that this indicates chronic disease itself is a risk factor for dementia, and the shift to lower-fat dairy might have been a defensive move by those already at risk. The study found no brain benefits from butter, milks, or low-fat dairy products, underscoring the complexity of dietary impacts on health.
Despite the intriguing associations, the consensus among experts is that the research does not provide a strong case for increasing high-fat dairy intake. They caution against interpreting observational data as causation and stress the need for replication in diverse populations. The study challenges the notion that all high-fat dairy is detrimental to brain health but falls short of offering practical dietary recommendations.
In summary, while the study adds to the ongoing debate about fats and dementia, it highlights the importance of critical appraisal in nutrition science. Experts recommend maintaining a balanced diet rich in fruits, vegetables, whole grains, and healthy fats, rather than focusing on single food items. Further research is needed to clarify the role of dairy fats in cognitive health, but for now, moderation and overall dietary quality remain key.
