A new study has raised concerns over a popular dietary choice, linking high consumption of processed red meat to an increased risk of dementia by up to 13 percent. This association adds to previous evidence that red meat can contribute to chronic conditions such as heart disease and diabetes.
Published in the Neurology journal, the research suggests that replacing processed red meat with alternative protein sources like nuts, legumes, or fish could reduce the risk of dementia by about 20 percent. Daniel Wan of Brigham and Women’s Hospital in the US, the corresponding author, remarked: “Dietary guidelines tend to focus on reducing risks of chronic conditions like heart disease and diabetes, while cognitive health is less frequently discussed, despite being linked to these diseases. We hope our results encourage greater consideration of the connection between diet and brain health.”
The extensive study drew upon data from 133,771 individuals over a period exceeding four decades, during which approximately 11,173 participants were diagnosed with dementia. The findings indicated a higher likelihood of developing dementia among those who consumed processed red meats on a daily basis.
For reference, the study defined one serving of red meat as 85 grams, comparable in size to a standard bar of soap. A daily serving of processed red meats, such as two slices of bacon or a hot dog, could increase your risk of dementia by 13 percent, according to a recent study. This is in comparison to those who consume less than one-tenth of a serving each day.
The research also revealed that cognitive function, measured using standard assessments, was worse among those with higher processed meat consumption, accelerating cognitive decline by approximately 1.6 years per average daily serving. Participants were also asked to self-report on their perceived cognitive decline, known as subjective cognitive decline (SCD).
The study found that consuming either processed or unprocessed meats, like beef, pork and hamburgers, was linked to a higher SCD. Specifically, the risk of SCD increased by 14 percent for those eating one-quarter or more servings of processed meat daily compared to the minimal-consumption group, and by 16 percent for those eating one or more daily servings of unprocessed meat compared to those eating less than half a serving.
It’s suggested that trimethylamine N-oxide (TMAO), a product of the bacteria-mediated breakdown of meat, may exacerbate cognitive problems due to its effects on the aggregation of amyloid and tau, proteins involved in Alzheimer’s disease. However, further research is needed to confirm this theory.
Additionally, research suggests that the high levels of saturated fat and salt present in red meat may negatively impact the well-being of brain cells. Wang noted: “Large, long-term cohort studies are essential for investigating conditions like dementia, which can develop over decades. We are continuing to piece together this story to understand the mechanisms causing dementia and cognitive decline.”
Dementia currently affects around 944,000 individuals in the UK. According to the NHS, you can lower your dementia risk by:.