High- and Low-Fat Dairy Consumption and Long-Term Risk of Dementia
Higher intake of high-fat cheese and high-fat cream was associated with a lower risk of all-cause dementia, whereas low-fat cheese, low-fat cream, and other dairy products showed no significant association. <i>APOE</i> ε4 status modified the association between high-fat cheese and AD. Our study's observational design limits causal inference.
Authors
- Emily Sonestedt (ORCID: https://orcid.org/0000-0002-0747-4562)
- Sebastian Palmqvist (ORCID: https://orcid.org/0000-0002-9267-1930)
- Oskar Hansson (ORCID: https://orcid.org/0000-0001-8467-7286)
- Katarina Nägga (ORCID: https://orcid.org/0000-0003-0194-8402)
- Jessica Samuelsson (ORCID: https://orcid.org/0000-0002-8891-6720)
- Isabelle Glans
- Xiaobin Hu (ORCID: https://orcid.org/0009-0006-0298-1940)
- Yan Borné (ORCID: https://orcid.org/0000-0002-5000-2237)
- Yufeng Du (ORCID: https://orcid.org/0000-0002-4011-7030)
Institutions
- Linköping University (SE)
- Malmö University (SE)
- Lund University (SE)
- Kristianstad University (SE)
- Skåne University Hospital (SE)
- Lanzhou University (CN)
- University of Gothenburg (SE)
Publication Details
- Journal
- Neurology
- Published
- 2025-12-17
- DOI
- https://doi.org/10.1212/wnl.0000000000214343
- Citations
- 1
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 1.88