Could eating large amounts of processed red meat be harmful to your brain? New research suggests that it might be. A recent study has found a potential link between high red meat consumption and an increased risk of dementia and cognitive decline.
Previous studies have already tied red meat consumption to higher risks of diseases like cardiovascular issues and Type-2 diabetes. The new research, conducted by scientists from Mass General Brigham, Harvard University, and the Massachusetts Institute of Technology (MIT), analyzed data from thousands of patients between 1980 and 2018. The findings revealed that cognitive aging was accelerated by approximately 1.6 years for every average serving of processed red meat, which is about 85 grams.
The study also found that replacing one serving of processed meat with nuts and legumes was associated with a 19% lower risk of dementia and a 21% reduction in self-reported cognitive decline. These results were published in the journal Neurology.
“Dietary guidelines tend to focus on reducing risks of chronic conditions like heart disease and diabetes, while cognitive health is less frequently discussed, despite being linked to these diseases,” said Daniel Wang, an assistant professor of nutrition at Harvard and the study’s lead author. “We hope our results encourage greater consideration of the connection between diet and brain health.”
Despite the strong methodology, the study remains observational. “It is never possible to be certain about what is causing what from single observational studies, however large and however well conducted,” said Kevin McConway, an emeritus professor of applied statistics at The Open University, UK. He noted that the study compared dementia rates in people who consumed processed red meat with those who ate one serving less per day and replaced it with other protein sources. However, McConway cautioned that the findings do not directly reflect what would happen if people actually changed their diets in the same way.
The study aligns with guidelines from the non-profit EAT and The Lancet, which advise people to limit red meat consumption to no more than 98 grams per week for both ecological and health reasons. “Existing food recommendations on red meat typically suggest reducing consumption and replacing it with other foods, although the reasons often focus on other adverse health outcomes, like bowel cancer and cardiovascular disease,” McConway explained.
Both Wang and McConway emphasized the need for further research to fully understand the mechanisms behind dementia and cognitive decline. “We are continuing to piece together this story to understand the mechanisms causing dementia and cognitive decline,” Wang added.
