A new study has found that regularly eating two processed meats in your diets could lead to an increased risk of dementia, but swapping them for fish could slash the risks
A medical expert has issued a stark warning that overindulging in sausages could heighten your risk of dementia.
While it’s common knowledge that processed meats can up the odds of diseases like bowel cancer, researchers now suspect they might also contribute to dementia. In a study involving 133,000 participants, scientists tracked dietary habits every two to four years to monitor for the onset of the condition.
The results showed that those consuming about two rashers of bacon or a single sausage daily were 13% more likely to develop dementia. However, swapping out a portion of processed red meat for fish could slash dementia risk by roughly 28%.
Opting for poultry, such as chicken, could decrease the risk by around 19%. Alternatively, switching to plant-based foods like nuts, legumes, lentils or beans could reduce the likelihood of developing the condition by 19%.
Dr Daniel Hang, the senior author of the Harvard University study, stated: “We 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 poultry may reduce a person’s risk.”
A 2021 study suggested that nitrites present in processed meats could cause “oxidative stress, lipid peroxidation, and activation of proinflammatory cytokines or other mechanisms potentially involved in the development of dementia”.
Scientists have raised the alarm on rising meat intake, pointing to the accumulation of fatty acids that may hike the risk of dementia. Notably, processed meats, laden with salt, can lead to elevated blood pressure, adding to health woes, according to a study.
Delving into the risks, researchers noted: “Our findings suggest that consumption of processed meat may increase risk of incident dementia, and unprocessed red meat intake may be associated with lower risks.”
They further emphasised: “Overall, the research adds to the growing body of evidence linking meat, especially processed meat consumption, to increased risk of a range of noncommunicable diseases.”
