Processed meat and risk of dementia
Processed red meats, such as bacon, hot dogs and sausages, may increase your risk of dementia, according to this new study.
Researchers followed 130,000 US health workers for over 40 years and found those eating relatively moderate amounts of processed meat had a significantly higher risk of dementia and cognitive decline, which can affect memory, reasoning, learning and problem-solving.
Lead author, Yuhan Li, Li, who conducted the study while at the Harvard TH Chan School of Public Health in Boston, said: “Our study found a higher intake of red meat – particularly processed red meat – was associated with a higher risk of developing dementia, as well as worse cognition.”
Dementia risk
Those eating two servings of processed meat a week had a 15 per cent higher risk of dementia compared with those eating three servings a month.
Cognitive decline
Those eating two servings of processed meat a week had a 14 per cent higher risk of cognitive decline compared with those eating three servings a month. Each additional daily serving was linked to an extra 1.6 years of cognitive ageing.
Good news
Replacing one daily serving of processed red meat with tofu, beans or nuts was linked to a 23 per cent lower risk of dementia, 1.37 fewer years of cognitive ageing and 20 per cent lower odds of cognitive decline.
Causal link?
Li, now research assistant at the Channing Division of Network Medicine at Brigham and Women’s Hospital, said: “Processed red meat has also been shown to raise the risk of cancer, heart disease and diabetes. It may affect the brain because it has high levels of harmful substances such as nitrites [preservatives] and sodium.”
There are currently no specific guidelines regarding a ‘safe’ amount of processed meat.
This adds to a substantial body of evidence showing that a meat-free diet is not just best for your health but it is also best for the planet. Li said: “The findings align with recommendations to replace meat with protein-rich alternatives such as beans and nuts for sustainability reasons.”
It’s time dietary guidelines changed to reflect how harmful processed meat really is!
About the author
Dr. Justine Butler
Justine joined Viva! in 2005 after graduating from Bristol University with a PhD in molecular biology. After working as a campaigner, then researcher and writer, she is now Viva!’s head of research and her work focuses on animals, the environment and health. Justine’s scientific training helps her research and write both in-depth scientific reports, such as White Lies and the Meat Report, as well as easy-to-read factsheets and myth-busting articles for consumer magazines and updates on the latest research. Justine also recently wrote the Vegan for the Planet guide for Viva!’s Vegan Now campaign.
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