Prime Highlights:
A new study finds a 14% higher risk of dementia linked to the consumption of processed red meat.
The study followed over 130,000 individuals for more than four decades, collecting detailed dietary and health data.
Key Background:
A recent study published in Neurology has highlighted the potential risks of consuming processed red meat, including an increased likelihood of developing dementia. Processed red meats—such as bacon, hot dogs, and deli meats—have long been associated with various health issues, but this research provides new insights into their impact on brain health.
Led by Dr. Daniel Wang, an assistant professor of medicine at Brigham and Women’s Hospital and Harvard Medical School, the study tracked the health of over 130,000 health professionals enrolled in the Nurses’ Health Study and the Health Professionals Follow-Up Study. The participants, followed for over four decades, filled out detailed surveys about their diets, including consumption of more than 150 foods. In addition to dietary data, the researchers collected information on dementia diagnoses and assessed participants’ cognitive function and memory through periodic surveys.
The findings revealed that those who consumed higher amounts of processed red meat had a 14% increased risk of dementia compared to those who ate minimal amounts. Notably, this risk was observed even with relatively small portions of processed meats—just a quarter of a 3-ounce serving per day, equivalent to two slices of bacon, one and a half slices of bologna, or a hot dog.
Dr. Wang’s team suggests several mechanisms could explain this link. Processed meats are high in saturated fats and sodium, both of which can contribute to conditions such as diabetes and heart disease, potentially harming brain function. Additionally, some compounds created when the body processes these meats may trigger harmful protein clumping associated with Alzheimer’s disease.
Further analysis of the data showed that replacing processed red meat with healthier food options could reduce the risk of dementia. For instance, substituting one serving of processed meat with fish, nuts, or legumes was linked to a 28%, 19%, and 16% reduction in dementia risk, respectively. Although a slight increase in dementia risk was observed among those who consumed unprocessed red meat, the findings were not statistically significant. Dr. Wang emphasizes the importance of moderating red meat intake, noting that even small reductions in consumption can have significant benefits for cognitive health. “If you can limit your red meat intake, even a little, it will give you cognitive health benefits,” Wang advises. He plans to continue studying the long-term effects of diet on brain health.
