A major new study from Japan has sparked interest across the food industry by suggesting that regularly eating cheese may be linked with a lower risk of developing dementia. As consumers continue to look for foods that contribute to overall wellbeing, these findings offer timely insight for businesses creating products that support healthier lifestyles.
The three-year cohort study followed more than 7,900 older adults to examine whether cheese consumption was associated with dementia risk. Participants who ate cheese at least once a week had a 24% lower risk of developing dementia compared with those who rarely or never ate cheese. Over the study period, 3.39% of weekly cheese consumers developed dementia, compared with 4.45% of non-consumers—a modest but statistically significant difference.
Although the individual effect is relatively small, researchers note that, at a population level, even modest dietary habits can add up to meaningful public-health impacts.
Why Might Cheese Play a Role?
Cheese naturally contains a range of nutrients and compounds that may support cognitive health, including:
- Vitamin K2, linked to brain and vascular health
- Bioactive peptides produced during fermentation
- Antioxidants such as selenium and vitamin E
- Probiotic cultures, in certain cheeses, which may influence the gut–brain axis
These nutrients have been associated with anti-inflammatory and neuroprotective effects, offering plausible explanations for the study’s findings.
Which Cheeses Were Most Common?
One interesting aspect of the study is that processed cheese was by far the most frequently consumed variety (82.7%). Traditional fermented cheeses were eaten less often. This suggests that the potential benefit may not be limited to speciality cheeses—everyday cheese formats could also contribute, although more research is needed to understand whether certain types offer stronger protective effects.
What This Means for the Food Industry
With consumers increasingly attentive to the role of food in supporting long-term wellbeing, this research highlights several opportunities for food manufacturers, bakers, and foodservice providers:
Cheese as a Nutritious, Functional Ingredient
Cheese can add flavour, texture, and nutritional value across a wide range of applications, from bakery products to ready meals and savoury snacks.
Potential for New Product Development
Given the study’s findings, there may be growing interest in products that incorporate cheese as part of a balanced diet—whether in convenience foods, menu items, or health-focused product lines.
Clear, Responsible Communication
While the research is promising, it does not prove that cheese prevents dementia. Businesses can, however, highlight cheese’s natural nutrient profile and its role within a varied, balanced diet.
A Promising Area for Continued Research
The authors stress that more work is needed to determine how different cheese types and intake levels may influence cognitive health. Still, this study contributes to a growing body of evidence suggesting that including cheese as part of regular dietary habits may support overall wellbeing—an insight that resonates with both consumers and the food industry.
Reference:
Jeong, S., Suzuki, T., Inoue, Y., Bang, E., Nakamura, K., Sasaki, M., & Kondo, K. (2025). Cheese Consumption and Incidence of Dementia in Community-Dwelling Older Japanese Adults: The JAGES 2019–2022 Cohort Study. Nutrients, 17(3363).
Available at: https://doi.org/10.3390/nu17213363
