A recent study presented at the Alzheimer’s Association International Conference 2024 indicates that daily consumption of processed red meat, such as bacon and bologna, can increase the risk of dementia by 14%. However, replacing processed red meat with nuts and legumes could reduce this risk by 20% and decrease cognitive aging by over a year. While maintaining a heart-healthy diet is beneficial, no single food has been proven to prevent or cure Alzheimer’s disease, underscoring the complexity of addressing dementia through dietary changes alone.
The study, conducted by researchers who presented their findings at the Alzheimer’s Association International Conference (AAIC) 2024, involved monitoring over 130,000 participants from the Nurses’ Health Study and Health Professionals Follow-Up Study for up to 43 years to examine the link between red meat consumption and dementia. The findings revealed that individuals who consumed at least 1/4 serving of processed red meat daily had a higher risk of developing dementia compared to those who consumed less than 1/10 of a serving daily. Participants’ diets were assessed using food-frequency questionnaires that evaluated processed red meat consumption as well as the intake of nuts and legumes.
While previous studies have shown mixed results regarding the relationship between meat consumption and cognitive decline, this long-term study indicated that consuming processed red meat could be a significant risk factor for dementia. Interestingly, the researchers found no significant association between the consumption of unprocessed red meat, such as hamburger, steak, or pork chops, and dementia risk. Heather Snyder, PhD, Alzheimer’s Association senior vice president of medical and scientific relations, highlighted the detrimental effects of ultra-processed foods on cognitive health, noting that processed red meat contains harmful substances like nitrites and sodium.
Registered dietitian Megan Hilbert, who was involved in the research, emphasized the negative health implications of consuming processed red meat, including an increased risk of cancer and heart disease. However, she also pointed out that replacing processed red meat with nuts, beans, legumes, and tofu could potentially reverse these risks and have neuroprotective effects against symptoms of cognitive decline. David Merrill, MD, PhD, a board-certified geriatric psychiatrist, supported the idea that healthy food choices over time can slow brain aging, reduce the risk of dementia, and contribute to successful aging free of cognitive impairment.
It is important to note that while the study provides evidence supporting the benefits of making healthier dietary choices, such as reducing the intake of processed red meats and incorporating plant-based proteins, there is still uncertainty regarding the reasons behind the increased risk associated with processed meat consumption. The theory suggests that processed meats can negatively impact cardiovascular health, leading to suboptimal brain function, and cause inflammation that damages brain cells. On the other hand, nutrients present in nuts, seeds, beans, legumes, and soy have a positive effect on brain health by promoting healthy cardiovascular and brain cells through omega-3s, antioxidants, and phytonutrients. These findings underscore the importance of public health messages advocating for a reduction in processed meat intake and the incorporation of healthier plant-based protein sources into diets.
