A recent study published in the journal Neurology suggests a link between processed red meat consumption and an increased risk of dementia. Researchers found that daily consumption of processed red meats, such as bacon and hot dogs, increased dementia risk by 13%.
The study, conducted by researchers from Harvard T.H. Chan School of Public Health and Mass General Brigham, followed over 133,000 individuals for four decades. The findings were presented at the Alzheimer's Association International Conference (AAIC) earlier this year.
While the study authors believe the findings align with their hypothesis, other experts remain cautious. Some argue that the study's observational nature limits its ability to draw definitive conclusions, and that further research is needed.
Dr. Marc Siegel, a clinical professor of medicine at NYU Langone Health, suggests that the chemicals added to processed meats may contribute to dementia through inflammation. He also highlights the potential for red meat to lead to weight gain and obesity, which can further increase dementia risk.
Other experts, like Heather M. Snyder, senior vice president of medical and scientific relations at the Alzheimer's Association, emphasize the potential negative impact of ultra-processed foods on brain health in general, rather than focusing solely on red meat.
The study's findings have sparked debate among experts, with some suggesting that the link between processed red meat and dementia requires further investigation through randomized controlled trials.