Dementia is a major global public health challenge, with its prevalence expected to increase rapidly as the population ages. This term covers several progressive diseases that affect memory, cognitive abilities, etc. such as Alzheimer’s. According to the World Health Organization (WHO), the number of people with dementia is expected to triple by 2050. So all research is good for finding solutions to protect cognitive health, particularly through diet. A recent Japanese study looked at the link between cheese and reduced risk of dementia.
Researchers followed more than 8,000 participants aged 65 and older, without dementia at baseline, for 3 years. The subjects were divided into two groups: those who rarely ate cheese, and those who ate it regularly. 80% ate processed cheese, 8% soft cheeses with a bloomy rind (such as Camembert and Brie) and the rest shared different varieties.
According to results published in the journal Nutrients, eating cheese at least once a week is linked to a lower risk of developing dementia. Over three years, around 3.4% of regular cheese eaters developed dementia, compared to 4.5% of those who never ate cheese. Cheese lovers had a reduced risk of around 24% (after accounting for age, lifestyle and health). “These results are consistent with previous epidemiological data suggesting a potential protective association between fermented dairy products and cognitive outcomes” note the authors.
However, they specify that these results do not prove that cheese directly protects against dementia. They call for further work to find out if certain types of cheese are more beneficial than others, and to understand the mechanisms at play. According to official French recommendations, adults should consume around two dairy products per day, including 1 serving of cheese for example. One serving is equivalent to 30 g, or a small piece of Camembert, Comté or goat cheese (approximately one to two thin slices).
