PROCESSED red meat consumption has been linked to various health issues such as cancer, heart disease, and diabetes. Recent research, presented at the Alzheimer’s Association International Conference® (AAIC®) 2024, in Philadelphia, now suggests that it may also increase the risk of dementia. This study investigates the association between processed red meat intake and dementia risk, exploring whether substituting processed red meat with healthier options like nuts and legumes can mitigate this risk.
The study tracked over 130,000 participants from the Nurses’ Health Study and Health Professionals Follow-Up Study for up to 43 years. Diet was assessed every two to four years through food-frequency questionnaires, which included questions about processed red meat consumption (e.g., bacon, hot dogs, sausage, salami) and healthier alternatives (e.g., nuts, legumes). Cognitive function was also evaluated using the Telephone Interview for Cognitive Status for a subset of 17,458 participants. The primary outcomes measured were the risk of dementia and cognitive aging, assessed by global cognition and verbal memory.
Results indicated consuming at least 1/4 serving of processed red meat daily (approximately two servings per week) increased the risk of dementia by 14% compared to those who consumed less than 1/10 of a serving daily. Each additional daily serving of processed red meat was associated with an extra 1.61 years of cognitive aging, affecting overall cognitive function, language, and executive function. Conversely, substituting one daily serving of processed red meat with nuts or legumes reduced the risk of dementia by 20% and resulted in 1.37 fewer years of cognitive aging in global cognition. No significant association was found between unprocessed red meat consumption and dementia risk.
The study suggests that processed red meat consumption is a significant risk factor for dementia, while replacing it with nuts and legumes can reduce this risk. These findings support the inclusion of dietary guidelines that limit processed red meat to promote brain health and reduce cognitive decline. The research underscores the importance of a heart-healthy diet for cognitive health and provides a specific dietary modification to lower dementia risk. Yuhan Li , Channing Division of Network Medicine, Brigham and Women’s Hospital, Boston, Massachusetts, further added “processed red meat has also been shown to raise the risk of cancer, heart disease and diabetes. It may affect the brain because it has high levels of harmful substances such as nitrites (preservatives) and sodium,”. Further studies are ongoing to evaluate comprehensive lifestyle interventions for cognitive protection.
Abigail Craig | EMJ
Reference
Yuhan Li et al. A prospective study of long-term red meat intake, risk of dementia, and cognitive function in US adults. Abstract 88556. AAIC24, 28 July-1 August 2024.
