A recent study published in the journal Neurology has linked high consumption of processed red meat to a higher risk of developing dementia over a period of four decades. The study, conducted by Dr. Daniel Wang and his team, analyzed data from over 130,000 health professionals and found that those who consumed more processed red meat had a 14% increased risk of dementia compared to those who ate minimal amounts.
The researchers also discovered that replacing one serving of processed red meat per day with nuts or legumes could lower the risk of dementia by 19%, while substituting it with fish reduced the risk by 28%. The study’s findings suggest that limiting intake of processed red meat may provide cognitive health benefits, and Dr. Wang emphasizes the importance of reducing consumption to minimize the risk of brain damage.
Previous studies on the topic have been inconsistent, but this latest research offers a more comprehensive approach, capturing changes in dietary intake over several decades. The study’s results have significant implications for public health, highlighting the need for individuals to be mindful of their red meat consumption and consider alternatives that can provide similar nutritional benefits without the potential risks associated with processed meats.
Source: https://time.com/7207061/red-meat-dementia-link