Eating a lot of red meat increases the risk of dementia by 13%...If you change it to this, it's 19%
Jan 16, 2025
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On the other hand, replacing the red meat diet with nuts, legumes, and fish can lower the risk of dementia by 19%.
A research team at Harvard T.H. Chan School of Public Health recently published the results in the journal Neurology Journal of the American Academy of Neurology after tracking the relationship between diet and dementia for up to 43 years on 133,771 elderly people.
Among the study participants, 11,173 people were diagnosed with dementia during the follow-up period.
According to the research team, people with an average of 21g or more per day, including processed meat, have a 13% higher risk of developing dementia and 14% higher risk of cognitive decline than those with 8.6g or less, based on 86g (3 ounces) of red meat intake.
In the case of eating more than 86g of unprocessed red meat per day, the risk of dementia was 16% higher than the case where the daily intake was less than 43g.
Furthermore, the greater the intake of processed or unprocessed red meat, the greater the risk of cognitive decline.
It was analyzed that for every 86g increase in daily intake of processed meat, cognitive function aging increases by about 1.6 years.
However, replacing red or processed meat with nuts, legumes, and fish reduces the risk of dementia by 19% and cognitive decline by 21%. In addition, it was analyzed that cognitive function aging is delayed by 1.37 years.
The research team estimated that "In addition to the saturated fats and salts contained in red meat and processed meat affecting brain cell health, intestinal microorganisms seem to act as a factor linking red meat and dementia risk.""
However, the research team said that most of the study participants are white and that research needs to be conducted in a wider variety of races and groups.
This article was translated by Naver AI translator.
