Eating cheese just once a week could lower the risk of developing dementia, according to a new study from Japan. Researchers followed nearly 8,000 participants over three years, comparing those who ate cheese at least weekly with those who didn’t. They found that cheese consumers were 24% less likely to develop dementia, with 3.39% developing the condition versus 4.45% of non-consumers.
The study accounted for other dietary habits, like fruit, vegetable, meat, and fish intake, and still found a 21% reduced risk linked to cheese consumption, which was statistically significant. Researchers published their findings in the journal Nutrients, noting that dairy products may support dementia prevention.
Most participants ate processed cheese (82.7%) or white mold cheese like brie or camembert (7.8%). Scientists suggest the protective effect may come from cheese’s nutrients—proteins, essential amino acids, vitamin K2, antioxidants, peptides, and probiotics—which support neuron health and vascular function. Vitamin K2, in particular, helps maintain healthy calcium levels, reducing risk of heart-related conditions that can contribute to dementia.
Previous studies also support a link between cheese and cognitive health. One study of over-65s in Japan found regular cheese consumption was associated with better cognitive test scores.
Dementia remains the UK’s biggest killer, with more than 944,000 people affected, and over seven million estimated in the US. Early diagnosis is crucial, as treatments can slow symptom progression. Classic signs include memory loss, slowed thinking, language difficulties, poor judgment, and mood changes. Emerging research also shows sensory changes, such as in sight, hearing, taste, and balance, may appear years before other symptoms.
The condition has a major economic impact. Alzheimer’s Society estimates dementia costs the UK £42 billion annually, a figure expected to rise to £90 billion over the next 15 years due to an aging population.
