A new study published in Neurology has found that consuming processed red meat is associated with a higher risk of developing dementia and cognitive decline. Researchers analyzed data from over 133,000 participants and found that those who ate more than two servings of processed red meat per day had a 13% increased risk of dementia compared to those who consumed less than half a serving per day.
The study’s lead author, Yuhan Li, MS, noted that replacing one daily serving of processed meat with a serving of nuts, legumes, fish, or chicken can help lower the risk of dementia. The researchers found that exchanging processed meat for these alternatives was linked to a 19% lower dementia risk, with fish being associated with the greatest reduction.
Experts emphasize that diet plays a significant role in brain health and that making informed choices about protein sources can have a positive impact on cognitive function. Monique Richard, MS, RDN, LDN, recommends exploring alternative protein sources such as pulses, nuts, seeds, and plant-based options like tofu or soy milk.
The study’s findings support broader public health efforts to promote healthier dietary patterns for cognitive health and disease prevention. By understanding the relationship between diet and brain health, researchers can develop evidence-based dietary guidelines that may help delay the progression of more severe cognitive conditions.
Source: https://www.medicalnewstoday.com/articles/can-eating-more-processed-red-meat-increase-dementia-risk