Study links cheese to lower dementia risk

A large-scale Japanese study suggests that regularly eating cheese may lower the risk of dementia in older adults. Published in the journal Nutrients in October 2025, the research involved 7,914 people aged 65 or older, using data from the JAGES (Japan Gerontological Evaluation Study) program between 2019 and 2022.

Participants divided by cheese consumption

Researchers split the participants into two groups: those who ate cheese at least once a week and those who never did. They used a statistical method called propensity score matching to ensure both groups were comparable in key factors like age, sex, income, and health status.

Cheese linked to 24% lower dementia risk

Over three years, 3.4% of cheese consumers developed dementia, compared to 4.5% of non-consumers. This difference suggests a 24% reduction in relative risk. However, the researchers caution that this does not prove cheese directly prevents dementia, but it does support the need for further study.

Possible biological mechanisms explored

The study examined several biological pathways. Cheese contains vitamin K2, which supports vascular health and calcium metabolism. Vascular issues like high blood pressure or atherosclerosis are known to increase dementia risk. Cheese also provides proteins and amino acids important for brain function.

Gut health and cheese type matter

Fermented cheeses like Camembert or Brie contain probiotics that might influence the gut-brain connection. However, most participants ate processed cheese, which has fewer probiotics. Only 7.8% consumed white mold cheeses, suggesting that cheese type could affect the results.

Dietary habits may influence results

A secondary analysis found that cheese eaters also consumed more fruits, vegetables, meat, and fish, all linked to better cognitive health. Adjusting for these factors reduced the dementia risk reduction from 24% to 21%, suggesting cheese might have a unique benefit beyond just being part of a healthy diet.

Moderate cheese consumption appears sufficient

Most participants ate cheese once or twice a week. This moderate frequency seems enough to see a population-level effect, according to the study.

Other factors may influence outcomes

Cheese consumers also had better daily living skills and fewer memory complaints, which might indicate better initial cognitive function. These factors were not fully controlled for in the study, adding complexity to the results.

Study has methodological limitations

Cheese consumption was only measured once at the start of the study, not over time. Dementia data came from insurance records rather than clinical diagnoses, which may not capture all dementia types accurately.

Genetic factors were not considered

The study did not account for genetic factors like the APOE ε4 gene, which increases Alzheimer's risk. This makes it hard to determine how broadly the findings apply to different populations.

Japanese context affects generalizability

Cheese is consumed in small amounts in Japan (2.7 kg per person per year), much less than in Europe. This means even small changes in intake might have a bigger effect there, limiting how widely the results can be applied.

Study highlights need for more research

Despite limitations, the researchers believe the findings could help shape public health strategies. They call for more studies on different cheese types, how long people eat them, and how these factors interact with other dementia risks.