Bacon is a beloved British breakfast staple, whether it’s in a sandwich or as part of a full English, but Harvard University researchers have warned it could have a negative impact on our brains
A Brit breakfast favourite has been linked to an increased risk of developing dementia, with top scientists saying that steering away from the breakfast classic could cut your risk of developing the disease by up to a fifth.
Though it may not be the every day choice for many, bacon is a British breakfast staple – whether it be smoked or unsmoked, back or streaky, in a bap or as part of a full English. But new research has shown that meat can raise our risk of dementia, meaning too many bacon sandwiches could hike up your chances later in life.
According to researchers from Harvard University, ditching the bacon buttie could slash your risk of going on to develop the disease by up to a fifth. But for millions of Brits, the news may not be the easiest to digest as breakfast bacon sandwiches have been crowned the UK’s most-loved sandwich.
The researchers believe that chemicals released as red meats, such as bacon, are digested can aid the build up of toxic proteins in the brain, with fat and salt also posing the threat of damage to the health of brain cells. For processed meat, such as bacon and sausages, the danger is even more pronounced.
Harvard researchers drew on data from 134,000 middle-aged Americans, where they found that those who ate the equivalent of two rashers of bacon per day, on average, had a higher risk of developing dementia. They found that those who enjoyed a bit of bacon for breakfast had a 13 per cent higher chance of developing the illness than those whose consumption was “minimal” but not full vegetarians.
Those who are meat were also found to be around 16 per cent more likely to report “subjective cognitive decline”, where they felt their memory was getting worse. Author of the study, which was published in the journal Neurology, Dr Daniel Wang said meat appeared to age the brain faster.
“Red meat is high in saturated fat and has been shown in previous studies to increase the risk of type 2 diabetes and heart disease, which are both linked to reduced brain health,” he said. “Our study found processed red meat may increase the risk of cognitive decline and dementia.
“But the good news is that it also found that replacing it with healthier alternatives, like nuts, fish and poulty, may reduce a person’s risk. Dietary guielines tend to focus on conditions like heart disease and diabetes, while brain health is less frequently discussed. We hope our results encourage greater consideration of the connection between diet and the brain.”
The NHS recommends red meat being eaten as part of a balanced diet, saying it does contain important vitamins. But it adds: “It is recommended that you do not eat too much red meat, processed meat or meat that is high in saturated fats as this can lead to health problems.”
