In Sweden, a study involving 28 thousand individuals was conducted, showing a reduction in dementia risk with regular consumption of fatty cheeses and cream. The data suggest a statistical link, though they are not advised for application without further research.
A large and protracted investigation, whose findings are published in the journal Neurology, revealed a potential association between eating high-fat cheese and cream and a lower likelihood of developing dementia. This is not a confirmed protective benefit, but a consistent statistical correlation that challenges established theories regarding the harm of full-fat dairy items for brain well-being.
Researchers examined records of roughly 28 thousand Swedish residents, whose status was monitored for an average of 25 years. During this period, dementia was diagnosed in over three thousand participants. Those who routinely ate at least 50 grams of rich cheese daily, such as cheddar, brie, or gouda, had a 13% lesser chance of developing dementia compared to those who ate such cheese less often. For vascular dementia, the reduction in risk reached 29%. A similar, albeit less pronounced, connection was noted in those who consumed heavy cream daily.
Other dairy items, like milk, yogurt, kefir, butter, as well as low-fat types of cheese and cream, did not exhibit such a link. The investigators emphasize that current outcomes do not warrant directly advising an increase in the intake of fatty dairy products, but they point to possible differences in how these affect the brain.
Previously, scientists discovered that a compound found in cocoa and dark chocolate might be linked to slowing down the body’s molecular aging.
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