Certain Meats May Increase Dementia Risk

Ultra-Processed Meats Linked to Cognitive Decline

New research suggests that frequently eating ultra-processed meats like hot dogs, sausage, bacon, and salami may increase the risk of dementia. This study, presented at the Alzheimer’s Association International Conference, tracked over 130,000 US adults for up to 43 years. Although the findings haven’t been published in a peer-reviewed journal yet, they provide significant insights into the connection between diet and cognitive decline.

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Study Details

The research followed participants for up to 43 years, finding that about 8.5% (11,173) of them developed dementia. The study compared their typical consumption of processed meat and found a notable correlation between high intake of these meats and increased dementia risk.

Frequency Matters

According to the New York Times, participants who ate about two servings of processed meat weekly had a 14% greater risk of developing dementia compared to those who ate processed meat less than three times a month. Additionally, each extra serving of processed meat daily was linked to an additional 1.6 years of cognitive aging, particularly affecting language skills and executive function.

Theories Behind the Link

While the exact reasons why ultra-processed foods are linked to declining brain health remain unclear, several theories exist. Some suggest these foods are detrimental to vascular health, replace more nutritious foods, and may directly damage brain cells.

Supporting Evidence

Although the study primarily involved a mostly white group with above-average socioeconomic status, other studies from Brazil and the UK also link diets high in ultra-processed foods to cognitive decline. These findings suggest a broader, potentially universal connection between processed meat consumption and brain health.

Healthier Alternatives

The researchers noted that unprocessed meats, such as steak and ground beef, did not carry the same risks. They recommend a diet rich in fresh vegetables and lean proteins. Dr. Ulma Naidoo of Massachusetts General Hospital emphasized, “The less processed, the better. Good servings of vegetables and fruits bring fiber, nutrients, minerals, and vitamins to the body and the brain.”

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This research highlights the potential dangers of consuming ultra-processed meats and underscores the importance of a diet rich in unprocessed foods for maintaining brain health. Future studies and broader demographic research are needed to further confirm these findings and develop comprehensive dietary guidelines to prevent cognitive decline.

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References

• NBC News: Coverage of the Alzheimer’s Association International Conference
• The New York Times: Report on the study’s findings and implications
• Dr. Maria Carrillo, Chief Science Officer, Alzheimer’s Association
• Dr. Ulma Naidoo, Massachusetts General Hospital