Red meat can destroy your memory over time, study finds

Consuming higher amounts of red meatespecially processed varieties such as bacon, sausages and bologna, may increase the risk of cognitive decline and dementia, according to a new study published in the journal Neurology. This large-scale research, funded by the National Institutes of Health (NIH)adds to the growing body of evidence linking dietary habits to long-term brain health. By analyzing dietary habits and cognitive outcomes, the study highlights how processed red meats may contribute to factors that accelerate brain aging and increase susceptibility to neurodegenerative diseases. These findings highlight the critical role of nutrition in maintaining cognitive function, highlighting the importance of food choices in preventing diseases such as dementia and maintaining overall brain health as we age.

How your favorite meats can harm your memory?

The study analyzed data from 133,771 people, with an average age of 49, who were followed for 43 years. Participants reported their eating habits through questionnaires every two to four years, with researchers focusing on their consumption of processed red meats such as bacon, hot dogs and salami, as well as unprocessed red meats like beef, pork and lamb.

The researchers stratified the participants into groups based on their red meat consumption. For processed red meat, people in the highest consumption group – eating 0.25 servings or more per day – had a 13% higher risk of developing dementia compared to those in the lowest consumption group, who ate less than 0.10 servings per day.

For unprocessed red meat, eating one or more servings per day was linked to a 16% higher risk of subjective cognitive declinea condition in which individuals experience problems with memory and thinking that are not yet detectable by standard cognitive tests.

The study also assessed objective cognitive function among a group of 17,458 women with an average age of 74 years. The results indicated that higher consumption of processed red meat accelerated brain agingreducing overall cognitive abilities by approximately 1.6 years for each additional daily serving.

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The researchers hypothesized that high levels of saturated fats Red meat may alter cholesterol metabolism, contributing to inflammation and insulin resistance, factors linked to age-related cognitive decline. While previous studies on the relationship between red meat and brain health have shown mixed results, this research provides strong evidence due to its large participant base and long follow-up period.

“We undertook this study to explore the potential link between red meat consumption, cognitive decline and dementia risk,” said Yuhan Li, the study’s lead author from Brigham and Women’s Hospital in Boston. “Understanding this relationship is crucial given the increasing prevalence of dementia and the lack of a cure. »

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The study also explored the benefits of replacing processed red meat with healthier protein sources. Replace one serving of processed red meat per day with one serving of nuts and legumes reduces the risk of dementia by 19% and slowed cognitive aging by approximately 1.4 years.

Replace processed meat with fish brought even greater benefits, reduce the risk of dementia by 28%while chicken substitutions reduced the risk by 16%.

Experts weigh in on study results

The research has attracted the attention of leading health experts, who highlight its implications for public health and dietary habits. Dr. Judith Heidebrink, a research professor specializing in Alzheimer’s disease at the University of Michigan, praised the research for contributing to the growing body of evidence linking lifestyle choices to brain health.

“This study provides yet another example that a healthier diet, with fewer processed foods, is associated with a lower risk of cognitive decline,” Heidebrink said.

However, some experts have noted limitations of the study, including that it focused on predominantly white healthcare professionals, which may limit its applicability to other populations. Dr. Karima Benameur, professor of neurology at Emory University, also highlighted the role of cooking methods to influence health outcomes. “There is evidence that cooking method is just as important in mitigating risk,” she explained.

Food choices and long-term brain health

With around 55 million people worldwide living with dementia – a number expected to triple by 2050 – these findings highlight the importance of preventative measures through diet. Although genetics and other factors contribute to cognitive decline, lifestyle choices, particularly dietary habits, play a role in long-term brain health.

This study reminds us of the profound impact of our food choices, not only on our bodies but also on our minds. “What we eat can have a profound impact not only on our physical health, but also on the longevity and functioning of our brains. »

By making small, manageable changes to their daily diet, individuals can take proactive steps toward preserve cognitive function and improve quality of life as they age. Whether it’s replacing a burger with a serving of grilled fish or incorporating more plant-based protein into meals, these changes can provide substantial benefits for brain health and overall well-being.

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