Processed meat products and meat consumption linked to dementia?

New research shows that processed meat products pose a potential threat to thecognitive healthrepresent. In this regard, researchers have recently examined the possible connection between meat consumption and the development of dementia. Apparently 25g of processed meat per day, equivalent to one slice of bacon, increases the risk of dementia by 44%.

Cognitive decline from processed meat products

However, the study results also show that eating unprocessed red meat such as beef, pork or veal could be protective. People who consumed 50 g of it per day were 19% less likely to develop dementia. The researchers found that this health condition affects 5 to 8% of people over 60 worldwide. According to the study authors, the prevalence of dementia is increasing, and diet could play a role as a modifiable factor. The study did not specifically examine the effects of a vegetarian or vegan diet on dementia risk. However, it included data from people who said they didn't eat red meat. Among the participants, 2,896 cases of dementia occurred over an average period of eight years. These people were generally older, more economically disadvantaged, less educated, more likely to smoke, and less physically active. They were also more likely to have strokes and were more likely to carry a gene that is highly associated with dementia.

In the study population, scientists observed more cases of dementia in men than in women. Those who consumed more processed meat products were more likely to be male, overweight, or to have lower intakes of vegetables and fruits and higher intakes of protein and fat, including saturated fat. More evidence is needed, according to the study authors, but the direction of the effect is related to current healthy eating guidelines. These suggest that lower meat consumption could be beneficial to health. Additionally, researchers can study the potential risk factors for dementia to reduce rates of this debilitating disease.This studyis a first step toward understanding whether what people eat today can influence such risks.