Weekly Cheese Consumption Linked to lower Dementia Risk, New Study Finds
Tokyo, Japan – A new study published in the journal Nutrients suggests that regularly eating cheese might potentially be associated with a reduced risk of developing dementia. Researchers followed over 8,000 individuals aged 65 and older for three years and found those who consumed cheese at least weekly experienced a substantially lower incidence of dementia compared to those who rarely ate it.
The Japanese research team observed that approximately 3.4% of participants who regularly ate cheese developed dementia over the study period, compared to 4.5% in the group who rarely consumed it – a roughly 24% reduction in risk after accounting for factors like age, lifestyle, and health status. While the study doesn’t prove a direct causal link, the findings align with existing research indicating a potential benefit of fermented dairy products on cognitive health.
The study participants’ cheese consumption varied, with 80% favoring processed cheese, 8% opting for soft cheeses like Camembert and Brie, and the remainder consuming other varieties. Researchers emphasize the need for further examination to determine if specific cheese types offer greater protective benefits and to understand the underlying mechanisms at play.
These findings reinforce current dietary recommendations, which suggest adults consume around two dairy products daily, including one serving of cheese. According to french guidelines, a single serving equates to 30 grams – roughly one to two thin slices of Camembert, Comté, or goat cheese.The World Health Association (WHO) projects the number of people with dementia will triple by 2050, highlighting the importance of identifying modifiable risk factors through research like this.
“These results are consistent with previous epidemiological data suggesting a potential protective association between fermented dairy products and cognitive outcomes,” the study authors noted.