A new study has found that eating larger amounts of red meat, particularly processed varieties, may increase the risk of developing dementia. This research, conducted by experts from Mass General Brigham, Harvard T.H. Chan School of Public Health, and the Broad Institute of MIT and Harvard, suggests that replacing red meat with other protein sources like fish, nuts, or legumes could lower dementia risk by about 20 percent. The findings were published on January 15, 2025, in Neurology®, the journal of the American Academy of Neurology.
Red meat has long been associated with chronic health conditions such as heart disease and type 2 diabetes. However, this study highlights its potential link to cognitive decline. “While much attention is given to diet’s impact on heart disease and diabetes, the connection between diet and brain health is often overlooked,” said Dr. Daniel Wang, the study’s lead author. He is an associate member at the Broad Institute and an assistant professor at Harvard Chan School. “We hope our findings encourage more focus on how diet influences brain health.”
The research, which tracked the health of over 133,000 individuals over several decades, reveals a concerning trend: those who consumed higher amounts of red meat, especially processed meats like bacon and hot dogs, had a higher risk of developing dementia. Among those studied, 11,173 individuals were diagnosed with dementia up to 43 years later.
On average, participants who ate a daily portion of processed meat equivalent to about two slices of bacon or a hot dog had a 13 percent increased risk of dementia compared to those who ate significantly less. Additionally, their cognitive function declined faster, with the equivalent of 1.6 years of accelerated aging for every extra serving of processed meat consumed daily.
Interestingly, both processed and unprocessed meats (such as beef and pork) were linked to a higher risk of subjective cognitive decline (SCD), which can be an early warning sign of dementia. Those who ate a quarter or more of a serving of processed meat daily had a 14 percent higher risk of experiencing SCD, while those consuming unprocessed meat had a 16 percent higher risk compared to those eating minimal amounts.
The researchers are continuing to explore how factors like the gut microbiome may play a role in these findings. They suggest that trimethylamine N-oxide (TMAO), a compound produced during the digestion of meat, could contribute to cognitive decline by affecting amyloid and tau proteins, which are linked to Alzheimer’s disease. Additionally, the saturated fats and salt in red meat may negatively impact brain health.
Read more:
- The Best Vegetarian Diet For Expecting Mothers: A Complete Guide To Pregnancy Nutrition
- Essential Weight Loss Tips For Men Over 60: Diet And Exercise Plans
- Is The Carnivore Diet Healthy? A New Study Explores Micronutrient Adequacy
