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More than 1.2 million people in France are affected by Alzheimer’s disease or related conditions (Lewy body disease, fronto-temporal lobar degeneration.) If the benefits of olive oil on brain health are already well documented, could dairy products also play a role?
Cheese and Alzheimer’s: a protective effect?
According to a study published in the journal Neurology in December 2025, higher consumption of cheese and high-fat creams would be associated with a reduced risk of dementia. This is rather encouraging information in the land of cheese, where average consumption is 26.5 kilograms per person each year! “We already knew that cheeses could have protective effects on the cardiovascular levelunderlines Professor Philippe Amouyel. Several studies suggest that the consumption of dairy products is associated with a reduced overall risk of cardiovascular disease and stroke. However, these are observational studies, and results vary depending on country and dietary habits.»
The Malmö study, carried out by Lund University with more than 27,000 people followed for 25 years, shows that consumption of around 50 g of cheese per day (more than 20% fat) is associated with a 13% lower risk of dementia (relative reduction) compared to consumption of less than 15 g.
And the specialist adds: “ The results also suggest a 29% reduction in the risk of neurocognitive diseases of vascular origin. On the other hand, this effect does not seem to be observed in carriers of the APOE ε4 variant, which strongly increases the risk of Alzheimer’s disease.»
No significant association was found with milk, butter, yogurt or low-fat cheese.
« Other studies on the quantity of cheese consumed rather than its fat content point in the same direction, notably work carried out in the United Kingdom and Finland.continues Professor Philippe Amouyel. Conversely, some research, particularly in Japan, does not find a significant association. »
What could be the mechanisms in the brain?
At this point, several hypotheses exist, but none are causally demonstrated in humans.
An influence on the microbiota
The intestinal microbiota could influence cognitive functions via the gut-brain axis. “ According to a study led by Stanford researchers and published in the journal Naturea bacteria — Parabacteroides goldsteinii — proliferating in the microbiota of aging animals would deteriorate or improve cognitive function in mice », explains Professor Philippe Amouyel. This strain secretes abnormal amounts of medium-chain fatty acids, lipid molecules that can trigger inflammation in the intestine, disrupting communication with the brain via the vagus nerve. Result: the hippocampus would function less well, which would lead to a reduction in memory abilities. Conversely, by modifying the microbiota, researchers were able to partially restore memory in aged mice.
The role of vitamin K2
Aged cheeses are rich in vitamine K2which helps limit calcification of the arteries. This could promote better cerebral blood circulation and thus reduce the risk of cognitive declineparticularly of vascular origin. Here again, this is a plausible mechanism but not directly demonstrated in Alzheimer’s disease.
What foods to avoid against Alzheimer’s? And those to favor
Current data shows that the Mediterranean-style diet is a valuable ally for brain health and the prevention of Alzheimer’s disease. It is based in particular on consumption:
- olive oil as a source of fat;
- fruits and vegetables every day;
- whole grains every day;
- dried vegetables twice a week;
- walnuts, almonds, hazelnuts and olives;
- fish twice a week;
- fresh cheese or yogurt (often made from goat’s or sheep’s milk) every day;
- lean meats, mainly poultry, once or twice a week;
- red meats, very rarely.
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