Recent research indicates that individuals who consume processed red meats like bacon, hot dogs, and sausage face a higher likelihood of experiencing cognitive decline and developing dementia. The consumption of red meat has already been linked to various chronic conditions, including cardiovascular disease and type 2 diabetes.
Dietary guidelines typically emphasize mitigating risks associated with chronic conditions such as heart disease and diabetes, yet often overlook cognitive health, even though it is related to these illnesses. It is hoped that this new research will prompt a deeper consideration of how diet influences brain health.
In the study, over 133,000 people participated, averaging 49 years of age, of which none had prior dementia diagnosis at the study’s commencement. They were tracked for as long as 43 years, during which they updated a food diary every 2 to 4 years. The participants were categorized into three groups based on their daily processed meat consumption.
The study discovered that substituting a daily serving of processed meat with poultry, legumes, nuts, or fish could reduce the risk of dementia. A standard serving of red meat is about 3 ounces, similar in size to a bar of soap. Individuals who consumed at least one-quarter of a serving of processed red meats daily were found to have a 13% increased risk of developing dementia compared to those who ate very little.
The results emphasize the substantial influence of dietary habits on brain function, indicating that processed red meat consumption is a manageable factor for cognitive health. It reinforces the importance of public health initiatives to encourage healthier eating habits and aids in shaping dietary guidelines.
To view the original scientific study click below:
Long-Term Intake of Red Meat in Relation to Dementia Risk and Cognitive Function in US Adults
