CONSUMING processed red meat daily raises dementia risk by 13%, new research has shown, with potential cognitive benefits from replacing it with nuts, legumes, or fish.
A large-scale, long-term study involving 133,771 participants investigated the link between red meat consumption and dementia risk. Conducted over several decades and published in Neurology, the research provides significant insights into dietary habits and cognitive health. Participants, with an average baseline age of 49, were followed for up to 43 years. Dietary intake data were meticulously gathered through validated questionnaires updated every two to four years. Researchers also assessed subjective cognitive decline (SCD) and objective cognitive function using standardised cognitive tests.
The results indicate that individuals consuming at least 0.25 servings of processed red meat daily, such as two slices of bacon or a hot dog, had a 13% higher risk of dementia compared to those consuming minimal amounts (<0.10 servings daily). Similarly, SCD risk increased by 14% for processed meat consumption and by 16% for unprocessed red meat intake of at least one serving daily. Cognitive aging was also accelerated by 1.6 years for each daily serving of processed meat. Notably, replacing one serving of processed red meat with plant-based proteins or fish reduced dementia risk by 19–21% and slowed cognitive aging by approximately 1.4 years.
The study highlights several biological mechanisms underpinning these findings. Processed red meat may impair brain health through saturated fats, salt, and gut microbiome changes, including the production of trimethylamine N-oxide (TMAO), a compound associated with amyloid and tau protein aggregation in Alzheimer’s disease.
These findings underscore the importance of dietary modifications in clinical practice to reduce dementia risk. Encouraging the substitution of processed red meat with nuts, legumes, or fish offers a promising strategy for promoting cognitive health alongside preventing chronic diseases like cardiovascular conditions. Further research is needed to explore these associations across diverse populations and refine dietary recommendations.
Katrina Thornber, EMJ
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):e210286.
