The consumption of processed red meat increases the risk of dementia according to a study.

A recent study published in the journal Neurology has shed light on a growing concern in public health: the relationship between the consumption of processed red meat and the risk of developing dementia. The research, which followed a group of 133,771 people with an average age of 49 over a period of up to 43 years, found that those who consumed high amounts of products such as sausages, mortadella, and bacon had a greater risk of suffering from this neurodegenerative disease.

The results revealed that individuals consuming at least two portions of processed red meat per week had a 13% higher likelihood of developing dementia compared to those who limited their intake to less than three servings a month. Although this is an observational study that cannot establish a cause-and-effect relationship, the findings suggest that reducing the consumption of processed red meat, particularly in countries like Spain, could significantly lower the incidence of dementia.

Interestingly, the study did not find a significant association between the consumption of unprocessed red meat, such as beef or pork steaks, and the risk of dementia. However, a 16% increase in the subjective risk of cognitive decline was observed among those consuming seven or more servings of meat per week. This distinction between processed and unprocessed red meat highlights the complexity of the issue and the need for a more nuanced approach in research on diet and brain health.

Dong Wang, the lead author of the study, points out that processed red meat contains high levels of saturated fat, which have been linked to diseases such as type 2 diabetes and heart problems, both of which are risk factors for poorer brain health. This underscores the importance of considering not only the amount of meat we consume but also the types of fats and other compounds that may negatively affect our cognitive health.

Furthermore, the researchers suggest that changing dietary habits may be more effective if the focus is on incorporating healthy foods rather than solely restricting red meat. For example, replacing a daily portion of processed red meat with fish could reduce the risk of dementia by 28%, while substituting it with nuts or legumes could lower the risk by 19% and 16%, respectively, when opting for chicken.

Jordi Salas-Salvadó, a professor of Nutrition at Rovira i Virgili University, supports these findings, emphasizing that the connection between cardiovascular disease and dementia is undeniable. He highlights that the saturated fats present in red meat can raise cholesterol levels and, in turn, contribute to neurocognitive issues. Additionally, meat has been associated with the production of TMAO, a molecule that could influence neuronal health.

The study authors also explore the underlying mechanisms that could explain the link between excessive red meat consumption and brain damage. Through the induction of insulin resistance and inflammation, components of processed meat could contribute to the accumulation of proteins associated with diseases such as Alzheimer’s.

However, it is crucial to note that not all studies have reached similar conclusions. Previous research in the UK Biobank, for example, found that an increase in processed meat consumption was associated with a significantly higher risk of dementia and Alzheimer’s, while other studies found no notable association between sausage consumption and cognitive decline.

Wang warns that, while their results are significant, more research is needed to validate these findings in more diverse population groups. Despite this, the message is clear: reducing the consumption of processed red meat and opting for healthier protein sources could be a positive step toward promoting better cognitive health.

In conclusion, the growing evidence suggests that a balanced diet rich in fruits, vegetables, legumes, and healthy fats could not only provide physical benefits but also protect our mental health in the long run. The key lies in moderation and diversifying our diet with nutritious alternatives that favor brain well-being.