In a recent study published in the journal Neurology, researchers examined whether consumption of high-fat and low-fat dairy products is differently associated with the long-term risk of developing dementia from any cause. Dementia remains one of the most serious global public health challenges: the number of cases worldwide is rising rapidly and is expected to triple by mid-century. Because effective treatments are lacking, prevention—including the role of diet—has become a major focus.
Previous studies investigating dairy consumption and dementia risk have produced mixed results. Dairy products vary substantially in fat content, processing methods, and composition, which may affect brain health in different ways. New evidence suggests that not all types of dairy are equally associated with the risk of cognitive decline; however, most such studies are observational and therefore cannot establish causal relationships.
The analysis was based on data from the prospective Malmö Diet and Cancer Study, which included residents of the Swedish city of Malmö aged 45 to 73 years. Dietary intake was assessed at baseline using a seven-day food diary, a food frequency questionnaire, and a detailed interview. Dairy products were categorized into milk, fermented dairy products, cheese, and cream, and then further classified by fat content.
Participants were followed for an average of about 25 years. During this period, more than 3,000 cases of dementia were identified. After adjusting for multiple factors, individuals with the highest consumption of full-fat cheese and cream had a lower risk of dementia compared with those who consumed little or none. In contrast, low-fat dairy products showed no significant association with dementia risk, while high butter intake was associated with an increased risk of Alzheimer’s disease.
The authors emphasize that these findings do not mean that full-fat dairy products directly protect against dementia. The study is observational, so the results should be interpreted with caution. Nevertheless, the work suggests that the impact of dairy products on brain health is more complex than a simple distinction between “high-fat” and “low-fat,” and warrants further investigation.
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