Processed Red Meat Linked to Increased Dementia Risk, Study Finds

A recent study published in the journal Neurology indicates that excessive consumption of processed red meats, such as bacon and sausages, is associated with a higher risk of developing dementia. The research, conducted by Harvard University, analyzed data from over 133,000 adults, who provided detailed health and diet information over a span of 43 years.

The findings reveal that participants who consumed at least a quarter of a serving of processed red meat daily—approximately two slices of bacon—faced a 13% increased risk of dementia compared to those who had significantly less. This condition is becoming increasingly prevalent, with approximately 6.7 million Americans aged 65 or older living with Alzheimer's dementia in 2023, a number projected to rise to 13.8 million by 2060.

Processed red meats, which are high in saturated fats, have been linked to other health issues, including type 2 diabetes and heart disease, both of which negatively impact brain health. The lead researcher, Dr. Dong Wang, emphasized that replacing processed meats with healthier alternatives like nuts, fish, and poultry could potentially reduce the risk of cognitive decline and dementia.

The study adds to the growing body of evidence surrounding diet and brain health, underscoring the importance of nutritional choices in preventing cognitive disorders.