Eating processed red meat could be a significant risk factor for dementia, according to a large study that tracked more than 100,000 people over four decades. Processed red meat has previously been linked to an increased risk of cancer, heart disease, and type 2 diabetes. Now, US researchers have uncovered a potential connection between processed red meat consumption and dementia.
The study, presented at the Alzheimer’s Association international conference in the US, found that replacing processed red meat with healthier alternatives such as nuts, beans, or tofu could help reduce the risk of dementia. With the number of people living with dementia projected to nearly triple to 153 million by 2050, understanding the impact of diet on cognitive decline has become a key focus for researchers.
In this latest research, experts studied the health of 130,000 nurses and other health workers in the US over a 43-year period. Participants provided data on their diet every 2 to 5 years, including their consumption of processed red meat such as bacon, hotdogs, sausages, and sandwich meats, as well as nuts and legumes like peanuts, beans, and tofu.
During the follow-up period, more than 11,000 cases of dementia were identified. The study revealed that consuming two servings of processed red meat per week was associated with a 14% higher risk of cognitive decline compared to those who ate about three servings per month. Additionally, replacing one daily serving of processed red meat with nuts, beans, or tofu was linked to a 23% lower risk of dementia.
Lead author Dr. Yuhan Li, an assistant professor at Brigham and Women’s Hospital in Boston, emphasized the importance of long-term studies in understanding the relationship between diet and cognitive function. She noted that processed red meat may pose a significant risk for dementia due to its high levels of harmful substances like nitrites and sodium.
Dr. Heather Snyder of the Alzheimer’s Association highlighted the importance of a healthy diet in preventing Alzheimer’s disease and other forms of dementia. She emphasized the association between less processed foods and a lower risk of cognitive decline, as demonstrated in this large-scale study.
Dr. Richard Oakley of the Alzheimer’s Society in the UK cautioned against drawing definitive conclusions from the study, noting that the association between processed red meat and dementia does not prove causation. He suggested that individuals who avoid processed red meat may also engage in other healthy habits that contribute to a lower risk of dementia.
In conclusion, the link between processed red meat consumption and dementia underscores the importance of making informed dietary choices for brain health. While more research is needed to fully understand the impact of specific foods on cognitive function, this study provides valuable insights into the potential risks associated with processed red meat and the benefits of incorporating healthier alternatives into one’s diet.