MDVIPProcessed Red Meat Raises the Risk of Dementia, Study Says

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A new study presented at the 2024 Alzheimer’s Association International Conference reveals significant associations between processed red meat consumption and increased dementia risk. The 43-year study, conducted by researchers at Brigham and Women’s Hospital, followed more than 130,000 participants and identified specific cognitive impacts linked to daily processed meat intake.

Key Points:

• Daily consumption of ≥1/4 serving of processed red meat increased dementia risk by 14% compared to those consuming <1/10 serving
• Substituting one serving of processed meat with nuts/legumes reduced dementia risk by 20%
• Additional serving of processed meat accelerated cognitive aging by 1.61 years in overall function, language, and executive processing
• Preservation methods (smoking and curing) generate harmful compounds including heterocyclic amines, N-nitroso compounds, and nitrosamines
• High sodium content in processed meats may damage cerebral blood vessels and potentially contribute to Alzheimer’s-related brain changes

“Processed red meat has been associated with health issues for years. The problem lies in how these meats are cooked and preserved.”
– Bernard Kaminetsky, MD

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