Processed Red Meat May Increase Dementia Risk, Says Study

New observational research suggests that long-term intake of processed red meat can increase the risk of dementia and overall cognitive decline as people age. The study, published in Neurology, analyzed data on over 133,000 US adults over 40 years and found a 13 percent higher risk of dementia and a 14 percent higher risk of subjective cognitive decline in those who consumed a quarter serving of processed red meat per day.

The study attributes the negative cognitive effects of processed red meat to elevated levels of saturated fat, sodium, nitrates, and other chemical preservatives present in foods like hot dogs, bacon, and salami. However, swapping processed red meat for plant-based proteins like legumes can reduce dementia risk by 19 percent and lower the risk of cognitive decline. Other research also links increased plant food consumption to improved cognition and overall health, emphasizing the benefits of a plant-rich diet for brain and heart health.