A recent study featured in the January 15, 2025, online edition of Neurology®, the journal of the American Academy of Neurology, suggests a possible connection between the consumption of red meat and cognitive decline.
Researchers discovered that individuals who consume significant amounts of red meat—especially processed varieties like bacon and sausage—may face a higher risk of dementia compared to those who limit their red meat intake.
Cognitive Risks Associated with Red Meat Consumption
Dr. Dong Wang, the primary investigator from Brigham and Women’s Hospital in Boston, pointed out that red meat often contains high levels of saturated fats.
These fats have been linked to increased risks of conditions such as type 2 diabetes and heart disease, both of which can adversely impact brain function.
Notably, the study also indicated that replacing processed red meat with healthier protein choices, such as fish, poultry, or nuts, could help lower the risk of cognitive issues.
In their research, the team monitored a diverse group of 133,771 participants, with an average age of 49, who did not have dementia at the start of the study.
Over a follow-up period spanning as long as 43 years, 11,173 participants were diagnosed with dementia.
To gather dietary data, subjects recorded their food intake every two to four years, which provided valuable insights into their patterns of red meat consumption.
Study Findings on Red Meat and Dementia Risk
The researchers categorized red meat into processed and unprocessed types; processed included items like hot dogs and bacon, while unprocessed comprised beef, lamb, pork, and hamburger.
A typical serving was defined as three ounces—similar in size to a deck of cards.
Based on their consumption, participants were divided into three groups: low (under 0.10 servings), medium (0.10 to 0.24 servings), and high (0.25 servings or more) for processed meats.
After adjusting for age, gender, and other relevant factors, the analysis found that those in the high-consumption group for processed red meat had a 13% increased chance of developing dementia in comparison to the low intake group.
Interestingly, no notable difference in dementia risk was observed between individuals who consumed less than half a serving of unprocessed red meat daily and those who ate one or more servings.
The researchers also delved into subjective cognitive decline by studying a separate group of participants, averaging 78 years of age.
This condition refers to individuals’ self-reported challenges with memory and cognition that standard tests cannot yet detect.
Participants engaged in surveys that assessed their memory and thinking processes.
Once researchers controlled for various influencing factors, results showed that those who consumed daily servings averaging 0.25 or more of processed red meat faced a 14% higher risk of subjective cognitive decline compared to those ingesting less than 0.10 servings.
Additionally, individuals consuming one or more servings of unprocessed red meat daily had a 16% increased risk of experiencing subjective cognitive decline compared to those who consumed less than half a serving.
Implications for Dietary Guidelines
To evaluate the objective cognitive function, 17,458 female participants, averaging 74 years old, underwent cognitive testing at several intervals during the study.
Findings revealed a significant correlation between higher intake of processed red meat and accelerated cognitive aging, equating to a 1.61-year decline in overall cognition and a 1.69-year decrease in verbal memory for each additional daily serving consumed.
The research also underscored the potential advantages of dietary adjustments.
Substituting just one serving of processed red meat with an equal serving of nuts or legumes was linked to a 19% lower risk of developing dementia and about a 1.37-year reduction in cognitive aging.
Replacing processed red meat with fish was associated with a 28% decrease in dementia risk, while swapping it for chicken corresponded to a 16% reduced risk of cognitive decline.
Dr. Wang emphasized the need for updated dietary guidelines that encourage lower red meat consumption and promote plant-based protein sources, arguing that such changes could bolster cognitive health.
However, it is essential to consider the limitations of the study, including the predominance of white healthcare professionals among the participants, which may affect the applicability of the results across different racial, ethnic, and gender groups.
Funding for this research was provided by the National Institutes of Health, emphasizing the importance of this study in understanding the interplay between diet and cognitive health.
Source: ScienceDaily