Dairy intake and dementia risk in Malmö Diet and Cancer cohort

This prospective cohort study examined the association between high-fat and low-fat dairy product consumption and dementia risk using data from the Malmö Diet and Cancer cohort in Sweden. The study followed 27,670 community-based participants for a median of 25 years (1991-2020). Dietary intake was assessed at baseline using a comprehensive diet history method combining a 7-day food diary, food frequency questionnaire, and dietary interview. Dementia cases were identified through the Swedish National Patient Register. The study specifically examined different dairy products including high-fat cheese (>20% fat), low-fat cheese, high-fat cream (>30% fat), low-fat cream, milk, fermented milk, and butter. Cox proportional hazard regression models were used to estimate hazard ratios and 95% confidence intervals. The study also examined effect modification by APOE ε4 status. Results showed that consumption of ≥50 g/d of high-fat cheese was associated with reduced risk of all-cause dementia (HR 0.87) and vascular dementia (HR 0.71). High-fat cream consumption ≥20 g/d was associated with 16% lower risk of all-cause dementia (HR 0.84).

This prospective cohort study examined the association between high-fat and low-fat dairy product consumption and dementia risk using data from the Malmö Diet and Cancer cohort in Sweden. The study followed 27,670 community-based participants for a median of 25 years (1991-2020). Dietary intake was assessed at baseline using a comprehensive diet history method combining a 7-day food diary, food frequency questionnaire, and dietary interview. Dementia cases were identified through the Swedish National Patient Register. The study specifically examined different dairy products including high-fat cheese (>20% fat), low-fat cheese, high-fat cream (>30% fat), low-fat cream, milk, fermented milk, and butter. Cox proportional hazard regression models were used to estimate hazard ratios and 95% confidence intervals. The study also examined effect modification by APOE ε4 status. Results showed that consumption of ≥50 g/d of high-fat cheese was associated with reduced risk of all-cause dementia (HR 0.87) and vascular dementia (HR 0.71). High-fat cream consumption ≥20 g/d was associated with 16% lower risk of all-cause dementia (HR 0.84). APOE ε4 noncarriers showed stronger protective associations with high-fat cheese for Alzheimer's disease.