Cheese reduces the risk of dementia, scientists have found

Regular consumption of cheese may reduce the risk of developing dementia. This conclusion was reached by scientists who published the results of a study in the journal Nutrients, reports BAKU.WS.

The work is based on health data from more than 7,900 Japanese residents aged over 65 years. They were observed as part of the national JAGES project from 2019 to 2022. Participants were divided into two groups - those who ate cheese at least once a week, and those who completely excluded it from their diet.

The analysis showed that dementia developed in 3.4% of cheese lovers, whereas among those who did not eat this product, the rate was 4.5%. After accounting for gender, age, income, education level, and overall health status, it was found that the risk of cognitive impairment in the first group was 24% lower.

According to the authors, the positive effect may be explained by the content of vitamin K2, antioxidants, proteins, and probiotics in cheese. These substances strengthen the intestinal microflora and reduce inflammatory processes in the body. In addition, fermented products, which include cheese, have a beneficial effect on blood vessels, which also helps reduce the likelihood of developing dementia.

Researchers note that in Japan, this effect may be particularly noticeable since the country traditionally has low consumption of dairy products. In the future, scientists plan to determine which types of cheese most effectively protect the brain and what is the optimal frequency of their consumption in old age.