HIGHER consumption of red meat, particularly processed varieties, is associated with an increased risk of dementia and cognitive decline, according to a comprehensive new study. The study analyzed dietary patterns and cognitive outcomes across two large U.S. cohorts, highlighting significant implications for public health and dietary guidelines.
The research encompassed 133,771 participants from the Nurses’ Health Study (NHS) and the Health Professionals Follow-Up Study (HPFS). Participants, aged 48.9 years on average at baseline, were free of dementia when the study began. Diets were assessed through validated food frequency questionnaires, and cognitive health outcomes, including dementia, subjective cognitive decline (SCD), and objective cognitive function, were tracked over decades.
Key findings revealed that consuming more than 0.25 servings of processed red meat daily, compared to less than 0.10 servings, was associated with a 13% increased risk of dementia and a 14% increased risk of SCD. Furthermore, each additional daily serving of processed red meat correlated with cognitive aging equivalent to 1.61 years in global cognition and 1.69 years in verbal memory.
Even unprocessed red meat was linked to cognitive risks. Participants consuming at least one serving per day had a 16% higher risk of SCD compared to those eating less than 0.5 servings daily. Encouragingly, replacing processed red meat with healthier options like nuts or legumes reduced dementia risk by 19%, slowed cognitive aging by 1.37 years, and lowered the risk of SCD by 21%.
The study underscores the potential benefits of dietary modifications for preserving cognitive health. While the findings highlight a clear relationship between red meat intake and cognitive decline, the authors emphasize the need for further research among diverse ethnic populations to validate these results.
This evidence suggests that dietary counseling and patient education on reducing red meat consumption, particularly processed types, could play a vital role in supporting cognitive health and mitigating dementia risks.
Reference: Li Y et al. Long-Term Intake of Red Meat in Relation to Dementia Risk and Cognitive Function in US Adults. Neurology. 2025;104(3).
Anaya Malik | AMJ
