A Japanese study has found that cheese consumption may influence the risk of developing dementia. However, the relationship is complex and far from clear-cut.
The link between diet and the risk of dementia has been the subject of research for many years.
Studies have, among other things, pointed to vegetables, fish, and dietary patterns such as the Mediterranean diet as possible protective factors.
In this context, individual foods have often been highlighted, but rarely considered in isolation from overall lifestyle factors.
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A study in context
A new observational study from Japan, published in the journal Nutrients, has examined the association between cheese consumption and the development of dementia.
The study followed nearly 8,000 people over a three-year period.
Among the participants, fewer of those who reported eating cheese regularly developed dementia compared with those who did not.
The difference was small but measurable.
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The researchers behind the study describe the results as statistically significant, while at the same time emphasizing that a direct causal relationship cannot be established.
National eating habits play a role
According to first author Seungwon Jeong of Niimi University, the results should be viewed in light of Japanese dietary habits.
Cheese is still consumed to a limited extent in everyday Japanese diets compared with those of the United States and Europe.
Small variations in intake may therefore carry greater statistical significance, she explains.
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Skepticism and overall assessment
According to Medical News Today, American dietitian Michelle Routhenstein believes the findings should be interpreted with caution.
She points out that lifestyle factors, overall diet quality, and social conditions may be decisive explanations, rather than cheese itself.
The study may therefore suggest not that cheese protects against dementia on its own, but that the overall composition of the diet can have an impact over time.
Sources: Medical News Today, and Nutrients.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.