- A new study found an association between people’s cheese consumption and a somewhat reduced risk of dementia.
- The observational study from researchers in Japan found that dementia risk appeared to be reduced by 1.06 percentage points.
- Most of the people in the study consumed processed cheese.
People who regularly ate cheese were at a modestly lower risk of developing dementia in a new observational study from Japan.
The reduction in risk was not large but was statistically significant, according to the researchers, thus underscoring the potential effect of diet on long-term cognitive health.
Among the 7,914 people involved in the study, just 134 people who self-reported eating cheese developed symptoms of dementia after 3 years, compared to 176 people who said they were not regular cheese-eaters.
People who ate cheese were thus less likely to develop dementia by 1.06 percentage points. The authors of the study note that this reduction in risk is consistent with other research suggesting dairy products may have neuroprotective value.
The study is published in the journal Nutrients, and it was funded by the Meiji group, a Japanese company that sells, among other items, dairy products, including fermented and processed cheeses.
It is beyond the scope of an observational study to identify a direct causal relationship between, in this case, consumption of cheese and a reduced risk of developing dementia. The study simply reports an association between the two.
The effect of cheese consumption on dementia risk may actually have something to do with how little cheese Japanese people eat, compared to people in the United States and other Western cultures, said first author Seungwon Jeong, PhD, from the Department of Community Welfare, Faculty of Health Sciences, at the Niimi University in Okayama, Japan.
According to current estimates, the average amount of cheese consumed per person per year in the U.S. is of 17.4 kilograms (kg). It is the nation that eats the most cheese by far. Japan ranks 15th, with a per capita consumption of just 2.6 kg.
“Japan has a very low baseline level of cheese consumption, so a small difference in frequency may appear more pronounced statistically in this context,” said Jeong. “We did not assess dose–response relationships, and cheese consumption in Japan is substantially lower than in Western countries.”
“Therefore, even relatively small increases in consumption might be associated with meaningful differences,” she said.
“Previous studies,” Jeong noted, “have also suggested that effect sizes may vary depending on the regional context and baseline intake levels. In countries where cheese consumption is already high, similar increments may not lead to statistically significant differences.”
Given the far higher rate of cheese consumption in the West, “this study is intriguing but should be taken with a big grain of salt,” cautioned Michelle Routhenstein, MS, RD, CDCES, CDN, a registered dietician specializing in heart disease, who was not involved in the research.
“Eating a small amount of cheese once a week [in the study] was linked to a slightly lower risk of dementia but this is observational over just 3 years, and can’t prove cheese is doing the work. The ‘benefit’ could easily come from other factors, like a generally healthier diet, lifestyle, or socioeconomic advantages.”
– Michelle Routhenstein, MS, RD, CDCES, CDN
“Still, if you enjoy a little cheese, this suggests it can fit into a brain healthy diet, but it shouldn’t make headlines that cheese alone will protect your brain,” she told us.
Consuming large quantities of cheese — more likely to occur in the U.S. than Japan — has been the source of some concern, even for dementia risk.
And Jeong pointed out that, “according to general nutritional guidance, excessive intake of any food is not advisable.”
“Cheese has historically raised concerns because of its typical high sodium and high saturated fat content that can worsen blood pressure or lipid levels, both well-established dementia risk factors,” said Routhenstein.
Nonetheless, “large cohort studies generally show that small amounts of cheese are not linked to cardiovascular harm or dementia risk, and some suggest potentially favorable outcomes for fermented dairy,” she admitted.
“Although our study was epidemiological rather than mechanistic,” said Jeong, “previous literature suggests that cheese contains vitamin K2, antioxidant components — such as selenium and vitamin E — protein, and amino acids.”
These, Routhenstein explained, “help keep blood vessels healthy, support calcium balance, and reduce inflammation, factors that may protect the brain and lower dementia risk.”
While more than 80% of the cheeses eaten by participants in the study were processed, Jeong added that less-processed, or fermented, cheeses, “generally contain more bioactive peptides or probiotics, so it is possible that a higher proportion of fermented cheese intake could show a stronger association with cognitive health.”
“Some epidemiological studies,” said Jeong, “have reported favorable associations between the consumption of fermented foods containing lactic acid bacteria and cognitive function.”
“Not all cheeses are created equal,” explained Routhenstein, “and how you eat them matters as much as the type.”
“Fermented cheeses are more favorable, especially in a modest 1–to–2-ounce portion as part of a balanced diet with vegetables, legumes, or whole grains, rather than on a heavy, high-fat dish.”
“Highly processed, high-sodium cheeses or preparations with refined carbs, heavy cream, or deep-frying are less ideal,” Routhenstein cautioned.
“Large amounts of cheese in dishes like casseroles can increase saturated fat and sodium over recommended limits, reducing potential benefits,” she said.
“In short,” Routhenstein concluded, “cheese can fit into a brain-healthy diet, but it is not just the cheese itself, it is the portion, preparation, and overall context of the meal that matter.”
