A new long-term study led by researchers at the Harvard TH Chan School of Public Health has found a link between red meat consumption and an increased risk of dementia. The study, based on the health records of 133,771 people over up to 43 years, highlights the risks associated with eating processed red meat, such as bacon and hot dogs.

Key findings from the study include:

  1. Higher Risk with Processed Red Meat: Individuals who ate an average of a quarter of a serving (about half a slice of bacon) of processed red meat daily had a 13% higher risk of developing dementia compared to those who consumed less red meat.
  2. Cognitive Aging: Each additional serving of processed red meat per day was linked to a 1.6-year acceleration in cognitive aging.
  3. Unprocessed Red Meat: The study did not show a similar link between unprocessed red meat (e.g., beef, lamb, or pork) and dementia risk, although both processed and unprocessed meats were associated with subjective cognitive decline.

The researchers suggest that reducing red meat consumption could be incorporated into dietary guidelines to promote cognitive health. While the study cannot definitively prove cause and effect due to the complexity of dementia, the large sample size provides strong evidence of a connection between red meat intake and dementia risk.

The study also raises the possibility that changes to the gut microbiome caused by red meat consumption could be a contributing factor to dementia. Future research will aim to explore these mechanisms and expand the analysis to a more diverse population.

Conclusion:

This research underscores the potential cognitive risks associated with a high intake of processed red meat, urging a rethinking of dietary recommendations to include better consideration of brain health alongside chronic diseases like heart disease and diabetes.