A recent study published in Neurology has found a significant link between consuming processed red meat daily and an increased risk of dementia by up to 13%. The researchers, led by Daniel Wang, analyzed data from two nationwide cohort studies in the United States, including over 133,000 participants.
The study suggests that replacing one serving of processed red meat with nuts and legumes daily could lower the risk of dementia by 19% and slow down cognitive aging by a year. The researchers also found that higher intake of unprocessed red meat was associated with an increased risk of subjective cognitive decline.
The exact mechanisms behind this link are not yet fully understood but may be related to the saturated fat, salt content, and production of toxic compounds in red meat. The study’s findings support the idea that reducing red meat consumption could be included in dietary guidelines to promote cognitive health.
Source: https://neurosciencenews.com/processed-meat-dementia-neurology-28370