The results of a 25-year long-term study of more than 28,000 people in Sweden show that regular consumption of cheese and full-fat cream can reduce the risk of dementia.
According to this study, published in the prestigious journal Neurology, people who consumed at least 50 grams of cheese or 20 grams of high-fat cream daily showed better cognitive performance.
In contrast, consumption of low-fat dairy products, butter, or milk, whether full-fat or low-fat, had no significant association with reduced risk of dementia.
Researchers explain that the fermentation process in cheese produces bioactive compounds that have a positive effect on reducing inflammation and improving blood vessel health.
The quality of dairy products also plays a key role. Cows fed natural forage produce milk richer in omega-3 fatty acids, which are beneficial for brain health.
These findings could change the traditional view on dairy fat consumption and emphasize the importance of choosing naturally high-fat products.
