Eating cheese at least once a week may significantly lower the risk of developing dementia, according to a new study. On October 28 (local time), the Daily Mail reported that Japanese researchers published their findings in the international journal Nutrients, based on data from more than 8,000 participants. Half of the participants said they never ate cheese, while the other half consumed cheese at least once a week. After three years, those who ate cheese were found to be 24% less likely to develop dementia compared to those who didn’t. By the end of the study, 3.39% of the cheese eaters had been diagnosed with dementia, compared to 4.45% of those who did not eat cheese.

The researchers also took into account other dietary factors, such as the intake of fruits, vegetables, meat, and fish. Even after adjusting for these factors, cheese consumption was still associated with a 21% lower risk of dementia. “These findings are consistent with previous evidence suggesting that dairy products may help prevent dementia,” the researchers noted. Among the types of cheese consumed, processed cheese was by far the most common (82.7%), followed by white mold cheeses such as Camembert and Brie (7.8%). Processed cheese refers to products made from milk and emulsifiers, such as individually wrapped cheese slices or cream cheese.

The researchers suggested that certain nutrients in cheese might help protect the brain from dementia. “Cheese is rich in protein, essential amino acids, vitamin K2, antioxidants, peptides, and probiotics,” they explained. “Proteins and essential amino acids play a key role in maintaining and protecting nerve cells from damage.” However, they added that further studies are needed before recommending cheese consumption as a preventive measure. Previous studies have also suggested a link between cheese and better cognitive health. In another Japanese study that followed more than 1,500 adults aged 65 and older, those who regularly ate cheese performed better on cognitive tests than those who did not.

(The Chosun Ilbo, October 30, 2025)