Study Links Processed Red Meat Consumption to Higher Dementia Risk

Research involving over 133,000 participants suggests replacing processed red meat with healthier protein options may lower dementia risk.

A study published in Neurology found a 13% higher risk of dementia in individuals consuming two or more servings of processed red meat per week compared to those eating less than three servings per month.
Processed red meat, such as bacon, sausages, and bologna, contains compounds like nitrites that may induce oxidative stress and inflammation, contributing to neurotoxic effects.
Unprocessed red meat was not significantly linked to dementia risk, though high consumption correlated with a 16% increase in subjective cognitive decline.
Replacing one daily serving of processed red meat with fish, nuts, legumes, or chicken was associated with a significant reduction in dementia risk, with fish offering the largest benefit at 28%.
The study primarily involved White healthcare professionals, and researchers noted the need for further studies in more diverse populations to confirm these findings.