New research suggests that eating more processed red meats—including sausage, bacon, and bologna—is linked to a greater risk of developing dementia. Experts explain the finding and recommended some healthier swaps for red-meat eaters.
Brian is a New York–based science and health journalist. His work has been published by The Atlantic, The Paris Review, The New York Times For Kids, CBS News, The TODAY Show, Barron's PENTA, Engadget, and Healthline, among others.
Nick Blackmer is a librarian, fact-checker, and researcher with more than 20 years of experience in consumer-facing health and wellness content.People who eat greater amounts of processed red meat—such as bacon and hot dogs—are at a higher risk of dementia, new research found. These red meat products often contain harmful substances like nitrates and sodium and have low nutritional value. To reduce your dementia risk, experts suggested swapping red meat for healthier, high-protein alternatives, such as nuts and legumes. Frequently eating bacon, hot dogs, and other processed red meat could be putting your brain health at risk, according to a new study.The findings are significant, particularly because processed red meat remains prevalent in the average person’s diet—between 63% and 74% of people in North America eat these foods on a daily basis, experts estimate. Dementia, too, is quite common, with recent projections estimating about one million people will develop the condition annually by 2060. “These findings build on our existing understanding by providing further evidence that higher red meat consumption—especially processed red meat consumption—is associated with higher risk of cognitive decline and dementia risk,” study author Yuhan Li, MHS, research assistant at the Channing Division of Network Medicine at Brigham and Women’s Hospital, toldBut the study also found that swapping out bacon, bologna, and other processed meat products for healthier alternatives such as nuts and legumes can have the opposite effect, she said. Overall, the research contributes to “the development of actionable diet guidance for improving dietary patterns to support cognitive health,” Li explained.For this study, Li and her colleagues examined data from 133,771 healthcare professionals enrolled in one of two large prospective cohort studies. The participants were 49 years old on average, about 65% were female, and they didn’t have dementia when the study began. To determine their overall diets, researchers gave the participants questionnaires examining their consumption of various food items every two to four years. Items such as bacon, bologna,, salami, and sausages, among others, were considered “processed red meat.” Beef, hamburger, lamb, and pork were deemed unprocessed red meat options. One serving of red meat was defined as 3 ounces of food, and from there, participants were sorted into groups based on their average consumption. The low group ate 0.10 servings of processed red meat daily, the medium group consumed between 0.10 and 0.24 daily servings, and the high group ate over 0.25 servings daily. Over time, the research team documented how many people developed dementia and found that participants who fell into the high-consumption group had a 13% higher risk of developing dementia compared to the low-consumption group. A subset of the study's participants were also asked about subjective cognitive decline, or self-reported memory issues or confusion. Again, the researchers found that those who ate the most processed red meat had a 14% higher risk of subjective cognitive decline. Plus, any kind of red meat seemed to raise the risk of these concerns—participants who reported eating at least one serving of unprocessed red meat daily had a 16% higher risk of reporting subjective cognitive decline. Additionally, about 17,500 female participants had their objective cognitive function—or their thinking, memory, and problem-solving abilities—tested. For this group, too, eating more processed red meat was linked to brain health issues, including accelerated brain aging.This connection between cognitive decline and processed red meat can largely be explained by the harmful substances often found in these products, Li explained.are used to cure meats, giving these products their color and distinct flavor. However, they can be damaging to human health.“It’s important to understand that many of these ultra-processed foods are high in calories and provide few beneficial nutrients like. “Consuming too many of these types of foods could put you at risk for heart disease or other chronic diseases.” Even when red meat isn’t processed, it’s still not considered healthy. According to the National Cancer Institute, red meat such as beef, lamb, and pork have been linked to an increased risk ofThough experts agree processed red meats are generally not great for your health, more research needs to be done specifically on how eating red meat affects the brain. “Observational studies can give us some valuable insights for future research, but they can only show associations and not cause and effect,” said Pankonin. This new study was also done in a cohort of mostly white participants, limiting its applicability to the American public more generally,Still, Gu explained, the findings are supported by other research—a study she authored in 2015 with a more diverse study cohort found a link between lower meat intake and better brain health. So, despite the study’s limitations, you may want to consider cutting back on processed red meat to protect your cognition. However, it is really hard to quantify what a “healthy” amount of processed red meat might look like in a person’s diet, Gu said. Instead, Pankonin recommended, it’s best to practice moderation and make swaps where you can. “For example, you can easily make your own breakfast sausage at home using a blend of fresh pork, whole grain rice, and traditional sausage seasonings,” she said. The study itself also offered some paths forward—substituting a daily serving of processed red meat for a serving of legumes and nuts was linked with a 19% reduced dementia risk, as well as a 1.37-year reduction in cognitive aging. “ are all associated with reduced risk of dementia,” she said. “They all emphasize a low intake of red meat, consistent with the current findings.” But reducing consumption of processed red meat isn’t always easy, Li noted, particularly because these products are often easier to access than healthier options at your local supermarket. “These ultra-processed foods are not only affordable, but they are also typically ready to eat, which is why so many people find them convenient,” she said., where she covers breaking and trending news on health and wellness topics. Her work has been featured in The Heights, an independent student newspaper at Boston College, and Minnesota Monthly.Patterns of red and processed meat consumption across North America: a nationally representative cross-sectional comparison of dietary recalls from Canada, Mexico, and the United StatesWhat Are the Health Risks of Hot Dogs? Cognitive Decline Among Older Americans Can Result in 'Expensive, Irreversible' Money Management MistakesHealth Benefits of HamFollowing the MIND Diet May Help Slow Aging and Lower Dementia Risk, Study Shows5 Ultra-Processed Foods You Can Actually Feel OK About Eating, According to Experts
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