Higher risk of dementia linked to processed red meat

Daily consumption of processed red meat, such as bacon and boloney, can lead to an increased risk of dementia. A recent study from Harvard University, presented at the Alzheimer’s Association International Conference 2024 in Philadelphia, reveals that individuals who consume at least a quarter serving of processed red meat daily are 14% more likely to develop dementia compared to those who consume less than a tenth of a serving per day. These findings are based on a long-term study involving over 130,000 participants, some of whom were observed for up to 43 years and provided data on their diet every 2 to 5 years.

The study also shows that replacing one serving of processed red meat with a serving of nuts or legumes, such as beans or lentils, can reduce the risk of dementia by 20%. Additionally, cognitive tests indicated that each extra daily serving of processed meat was associated with over a year of additional cognitive aging. This underscores the potential impact of dietary choices on brain health.

Importance of diet for brain health

While the study did not find a significant link between unprocessed red meat and dementia, the results highlight the risks associated with processed meat. These findings align with previous research that has connected processed red meat with other health issues, such as cancer and heart disease. According to the researchers, this may be due to the presence of harmful substances like nitrites and sodium. The study contributes to the growing call for dietary guidelines that limit the consumption of processed meat to promote brain health.

Aaic.alz.org