American researchers found that over a 43 year follow-up period, participants who consumed a diet high in processed meats such as bacon and sausages had a 13% increased risk of developing dementia. A survey published online on the 15th in the American Academy of Neurology's medical journal Neurology showed that replacing processed red meat with protein sources such as nuts, beans, or fish can reduce the risk of dementia by about 20%.
Red meat consumption is a known risk factor for chronic diseases such as cardiovascular disease and type II diabetes. A new study conducted by the Brigham and Bradstreet Branch of Massachusetts General Hospital, Harvard School of Public Health, and the MIT Harvard Broad Institute found that consuming large amounts of red meat, especially processed red meat, can increase the risk of developing dementia.
This study included 133771 participants with a baseline average age of 49 years, of whom 11173 were diagnosed with dementia 43 years later. The data comes from the Care Health Research and Health Professionals Follow up Study projects, which prospectively surveyed the health and lifestyle of thousands of respondents, including decades of detailed health information such as participants' typical diets, updated every 2-4 years. Dietary habits may affect the risk of developing chronic diseases such as dementia.
