It’s been found in ancient human feces. The U.S. government stored 6.4 metric tons of it in mountains. And a big hunk of it played a major role in a presidential farewell party. We’re talking about cheese.

While too much of the popular dairy product can spell tummy troubles and high cholesterol for some, new research suggests that eating more high-fat cheese and cream could be linked to a lower risk of developing dementia. While the findings published today in Neurology®, the medical journal of the American Academy of Neurology, do not prove that it lowers the total risk of the disease, it shows an association.

The high-fat debate

High-fat cheeses include cheddar, Brie, and Gouda, and contain more than 20 percent fat. High-fat creams such as whipping cream, double cream, and clotted cream typically contain 30 to 40 percent fat. These items are usually labeled as “full-fat” or “regular” versions in grocery stores.

“For decades, the debate over high-fat versus low-fat diets has shaped health advice, sometimes even categorizing cheese as an unhealthy food to limit,” said Emily Sonestedt, PhD, a study co-author and nutritional epidemiologist at Lund University in Sweden, said in a statement. “Our study found that some high-fat dairy products may actually lower the risk of dementia, challenging some long-held assumptions about fat and brain health.”