A recent study conducted by researchers at the Harvard University School of Public Health indicated a link between the consumption of red meat (such as beef, lamb, or pork) and an increased risk of developing dementia. The researchers analyzed medical data on the health of 133,771 people over a 10-year period from two American data sources, following them up to the age of 43 years.
The analysis showed that consumption in the average fourth or more servings of processed red meat daily, which corresponds to the corresponding sex of bacon, was associated with an increased risk of dementia by 13% compared to those who consumed less meat. Each additional serving of processed meat per day was associated with accelerated cognitive aging of the brain by approximately 1.6 years.
The publication in the journal 'Neurology' suggests including recommendations to reduce red meat consumption in guidelines for supporting cognitive health. Although this study cannot assert that red meat consumption directly leads to dementia, it provides significant evidence of this connection based on comprehensive analyzed data. It should be noted that unprocessed red meat was not associated with an increased risk of dementia.
Daniel Wang, a doctor of medical sciences from the Harvard University School of Public Health, noted: "We hope our results will draw more attention to the links between diet and brain health."
