HomeBrain and Mental PerformanceIs Eating More Red Meat Detrimental To Brain Health?

Is Eating More Red Meat Detrimental To Brain Health?

Those who eat more red meat, especially processed meat like bologna, bacon, and sausage, are more likely to have a higher risk of dementia and cognitive decline

According to a study published in Neurology, those who eat more red meat, especially processed meat like bologna, bacon, and sausage, are more likely to have a higher risk of dementia and cognitive decline compared to those who eat minimal red meat. 

“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,” said study author Dong Wang, MD, ScD, of Brigham and Women’s Hospital in Boston. “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 poultry, may reduce a person’s risk.”

This study investigated the risk of dementia and cognitive decline in a group of 133, 771 participants with an average age of 49 years old who did not have dementia at the beginning of the study, and submitted a food diary every 2 to 4 years listing what they ate and how often. After a follow-up of up to 43 years, 11,173 participants developed dementia. 

Definitions

For this study, processed red meat was defined as bologna, hot dogs, salami, bacon, sausages, and other processed meat products. Unprocessed red meat was defined as hamburger, lamb, beef, and pork. Additionally, one serving was defined as three ounces, which is about the size of a standard deck of playing cards. 

Risk of dementia

After calculating how much the participants ate on average daily, they were divided into groups:

For processed meat there were 3 groups; the low group eating less than 0.10 servings per day, the medium group eating between 0.10 and 0.24 servings per day, and the high group eating 0.25 or more servings per day. 

For unprocessed meat, those who ate on average less than one half serving per day were compared to those eating one or more servings per day.

After adjusting for various factors, the analysis revealed that those in the high intake of processed meat group had a 13% higher risk of developing dementia compared to those in the low group, and there was no difference found in the risk of dementia found in those who ate unprocessed meat. 

Risk of cognitive decline

To measure subjective cognitive decline, a different group of 43,966 participants with an average age of 78 years old submitted surveys to rate their memory and thinking skills twice during the study. After adjusting for various factors, those who ate an average of 0.25 servings or more of processed meat were found to have a 14% higher risk of subjective cognitive decline than those who ate on average less than 0.10 servings per day.  Additionally, those who ate one or more servings of unprocessed meat had a 16% higher risk than those who ate less than half a serving a day.

To measure objective cognitive decline, a different group of 17,458 female participants with an average age of 74 years old took memory and thinking tests four times during the study. After adjusting for various factors, eating a higher amount of processed meat was associated with faster brain aging in global cognition with 1.61 years lost to each additional serving per day and 1.69 years in verbal memory with each additional serving per day. 

Replacing red meat

In the final experiment, one serving of processed meat a day was replaced with one serving of nuts and legumes. After adjusting for various factors, this replacement was associated with a 19% lower risk of dementia and 1.37 fewer years of cognitive aging. Making the substitution with fish was associated with a 28% lower risk of dementia and making the substitution with chicken was associated with a 16% lower risk of dementia. 

“Reducing how much red meat a person eats and replacing it with other protein sources and plant-based options could be included in dietary guidelines to promote cognitive health,” said Wang. “More research is needed to assess our findings in more diverse groups.”


As with anything you read on the internet, this article should not be construed as medical advice; please talk to your doctor or primary care provider before changing your wellness routine. WHN does not agree or disagree with any of the materials posted. This article is not intended to provide a medical diagnosis, recommendation, treatment, or endorsement. Additionally, it is not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. These statements have not been evaluated by the Food and Drug Administration. 

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References/Sources/Materials provided by:

https://www.aan.com/PressRoom/Home/PressRelease/1082

https://www.aan.com

http://dx.doi.org/10.1212/WNL.0000000000210286

https://worldhealth.net/news/ultra-processed-foods-not-so-new-silent-killer/

https://worldhealth.net/news/type-2-diabetes-and-ultra-processed-food/

Tamsyn Julie Webber
Tamsyn Julie Webberhttp://www.worldhealth.net
I'm a healthy aging advocate and journalist at WorldHealth.net working to help spread the message of Alternative Medicine, longevity, health, wellness, well-being, and the use of gentler more natural approaches whenever possible. To keep receiving the free newsletter opt in.