Key points from article :
A new study from Japan suggests that eating cheese at least once a week may help lower the risk of developing dementia. The research, published in the journal Nutrients, analysed data from around 8,000 participants aged 65 and older, comparing those who regularly ate cheese with those who did not. Results showed that people who consumed cheese weekly had a 24% lower risk of developing dementia than non-consumers. Over the three-year study period, 3.4% of cheese eaters developed dementia compared with 4.45% of non-eaters — roughly 10 fewer cases per 1,000 people.
Interestingly, those who developed dementia despite eating cheese were diagnosed an average of seven days later than those who did not consume it. The researchers believe certain nutrients in cheese may help protect the brain. Cheese is rich in proteins and amino acids that support neuronal maintenance and contains fat-soluble vitamins such as vitamin K₂, which helps regulate calcium levels essential for blood vessel health.
Even after adjusting for lifestyle and socioeconomic factors — including diet quality, income, and education — the association between cheese consumption and reduced dementia risk remained consistent. Most participants ate cheese one to two times a week, with processed cheese being the most commonly consumed type.
While the study’s authors emphasised that the absolute reduction in dementia cases was small, they noted that the findings align with previous evidence suggesting fermented dairy products may benefit brain health. The researchers called for further studies to explore how cheese quantity, type, and related dietary habits influence cognitive decline, especially as dementia cases worldwide are expected to triple by 2050.
