Avoiding Processed Red Meat Could Protect Your Brain
A recent study highlights that eating processed red meats, such as bacon and hot dogs, may elevate the risk of developing dementia. According to the research presented at the Alzheimer’s Association International Conference, consuming just two servings of processed red meat per week was linked to a 14% increased risk of dementia compared to those who had fewer than three servings per month.
The study, conducted by Yuhan Li and her team from Brigham and Women’s Hospital, analyzed data from 130,000 participants over a span of 43 years from two major health studies. Participants reported their dietary habits, including their intake of processed red meats, every two to four years. The research found that individuals who consumed a quarter-serving or more of processed red meat daily had a significantly higher risk of dementia.
Additionally, the study revealed that each extra daily serving of processed red meat was associated with accelerated cognitive aging, including about 1.6 years of global cognitive decline and 1.7 years of decline in verbal memory. Conversely, substituting processed red meat with nuts or legumes was associated with a 20% reduced risk of dementia and a slower rate of cognitive aging.
These findings underscore the potential impact of dietary choices on brain health and suggest that reducing processed red meat intake and increasing consumption of healthier alternatives could be beneficial. However, the study’s results are preliminary and should be confirmed by further research published in peer-reviewed journals.
The study also noted that while processed red meat may contribute to dementia risk, unprocessed red meat did not show a significant association with cognitive decline. Additionally, processed red meats are linked to other health issues, such as cancer, heart disease, and diabetes, due to their high levels of harmful substances.
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