Swapping out this food for other protein sources was also known to decrease dementia risk by around 20 percent.
Scientists have issued a warning as a popular food has been linked to an increased risk of dementia in a new study. According to the findings, eating greater quantities of red meat, especially in processed forms, raised your likelihood of developing the condition by as much as 13 percent.
It comes as red meat has previously been linked to other chronic conditions such as cardiovascular disease and diabetes. The findings, which were published in Neurology journal, also showed that swapping out processed red meat for other protein sources like nuts and legumes or fish may decrease dementia risk by around 20 percent.
Corresponding author Daniel Wan, from Brigham and Women’s Hospital in the US, commented: “Dietary guidelines tend to focus on reducing risks of chronic conditions like heart disease and diabetes, while cognitive health is less frequently discussed, despite being linked to these diseases. We hope our results encourage greater consideration of the connection between diet and brain health.”
As part of the study, the team used data on 133,771 individuals spanning more than 40 years. In that time around 11,173 were diagnosed with dementia.
It was found that those who ate processed red meats daily were more likely to develop dementia. For the purposes of the study, one serving was considered to be 85 grams (roughly the size of a bar of soap”.
Participants who ate a daily average of one-quarter or more of a serving of processed red meats (which could be two slices of bacon or one hot dog) had a 13 percent higher risk of developing dementia. This was compared to those consuming a minimal amount, (considered to be less than one-tenth a serving each day).
Standard cognitive assessments were used to measure objective cognitive function. Researchers found that this was also worse among those with greater processed meat consumption, with cognitive decline accelerated by approximately 1.6 years per the average daily serving.
Further to this, participants self-reported on their perceived cognitive decline, referred to as subjective cognitive decline (SCD). Consuming either processed or unprocessed meats (like beef, pork and hamburger) was also linked to a higher SCD.
More specifically, SCD risk increased 14 percent for those eating one-quarter or more servings of processed meat daily compared to the minimal-consumption group, and by 16 percent for those eating one or more daily servings of unprocessed meat compared to those eating less than half a serving.
It is theorised that trimethylamine N-oxide (TMAO), a product of the bacteria-mediated breakdown of meat, may increase cognitive problems due to its effects on the aggregation of amyloid and tau, proteins involved in Alzheimer’s disease. However, more research on this is needed.
Scientists also think the saturated fat and salt content of red meat could impair the health of brain cells. Wang added: “Large, long-term cohort studies are essential for investigating conditions like dementia, which can develop over decades. We are continuing to piece together this story to understand the mechanisms causing dementia and cognitive decline.”
Research shows there are more than 944,000 people in the UK who have dementia. To lower your risk of dementia, the NHS recommends:
- Eating a balanced diet
- Maintaining a healthy weight
- Exercising regularly
- Keeping alcohol within recommended limits
- Stopping smoking
- Keeping your blood pressure at a healthy level
- Maintaining an active social life.
