The Latest Research Indicates Consuming Processed Red Meat Increases the Risk of Dementia
Recently, a study presented at the Alzheimer's Association International Conference revealed that people who eat at least 1/4 serving of bacon, bologna, or other processed red meat daily—about two servings per week—have a higher risk of developing dementia compared to those who consume less than 1/10 serving daily (about three servings per month).
The study also found that people can reduce their risk of dementia by replacing one serving of processed red meat with a serving of nuts and legumes (such as soybeans and peas) each day.
Dr. Heather M. Snyder, Vice President of Medical and Scientific Relations at the Alzheimer's Association, said: “Preventing Alzheimer's disease and all other forms of dementia is a major focus. The Alzheimer's Association has long encouraged people to eat healthier diets, including less processed foods, as they are associated with a reduced risk of cognitive decline. This large, long-term study provides an example of a healthy dietary approach.” Overall, diets that are heart-healthy may help reduce the risk of cognitive decline and dementia. However, through rigorous scientific research, no single food or ingredient has been proven to prevent, treat, or cure Alzheimer's disease or other dementias. In fact, it is unlikely that any one food or ingredient will have a significant beneficial effect on such a complex disease as Alzheimer's.
Researchers observed over 130,000 participants from the Nurses' Health Study and the Health Professionals Follow-Up Study, tracking them for up to 43 years to assess the association between red meat consumption and dementia. They identified 11,173 cases of dementia. The researchers evaluated participants' diets every two to four years based on their responses to a food frequency questionnaire, which inquired about their consumption of processed red meat, including bacon (two slices), hot dogs (one), sausage or kielbasa (2 ounces or two small pieces), salami, bologna, or other processed meat sandwiches, as well as nuts and legumes, including peanut butter (1 tablespoon), peanuts, walnuts, or other nuts (1 ounce), soy milk (8-ounce glass), green beans, kidney beans or lentils, peas, or lima beans (1/2 cup), or tofu or soy protein.
The study, reported for the first time at AAIC 2024, found that people who consumed 1/4 serving or more of processed red meat daily had a 14% higher risk of developing dementia compared to those who ate less than 1/10 serving daily. Researchers also conducted cognitive assessments via telephone interviews with 17,458 participants.
The study shows that replacing one serving of processed red meat with one serving of nuts and legumes daily can reduce the risk of dementia by 20% and shorten overall cognitive aging by 1.37 years.
Yuhan Li, a research assistant at the Channing Network of Brigham and Women's Hospital, said: “Research findings on the relationship between cognitive decline and meat consumption vary, so we carefully studied how consuming different amounts of processed and unprocessed meats affects cognitive risk and function. Through long-term studies, we found that consuming processed red meat may be a significant risk factor for dementia. Dietary guidelines might include recommendations to limit intake to promote brain health.”
Yuhan Li also noted: “Processed red meat has also been shown to increase the risk of cancer, heart disease, and diabetes. It may affect the brain because it contains high levels of harmful substances such as nitrites (preservatives) and sodium.”
Researchers also investigated unprocessed red meat but found no significant association between dementia and the consumption of unprocessed red meat (such as hamburgers, steaks, or pork chops).
The Alzheimer's Association's U.S. POINTER project is conducting a two-year clinical trial to assess whether lifestyle interventions targeting multiple risk factors can protect the cognitive function of older adults at increased risk of cognitive decline. Five research centers have recruited over 2,000 volunteers, with results expected to be reported in 2025.
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