Processed Red Meat Linked to Increased Dementia Risk in Long-Term Study

Research involving over 133,000 participants suggests that regular consumption of processed red meat correlates with higher dementia risk and faster cognitive aging.

• A Harvard-led study tracked dietary habits and dementia outcomes in over 133,000 healthcare professionals for more than 40 years.
• Consuming processed red meat, such as bacon and sausages, was associated with up to a 16% higher risk of dementia and accelerated cognitive aging.
• Replacing processed red meat with plant-based proteins like beans or nuts was linked to a 19% reduction in dementia risk, according to the study.
• Processed meats' high levels of saturated fats, cholesterol, and sodium are also tied to heart disease, high blood pressure, and diabetes, which share risk factors with dementia.
• Moderation and dietary shifts toward nutrient-rich foods, including fish, nuts, and fiber-rich plants, were recommended to promote both brain and overall health.

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