Source :NEWS18 NEWS
Last Updated:January 18, 2025, 15:00 IST
The study showed that those consuming a quarter or more servings of processed red meat daily had a 13% higher risk of dementia.
Eating processed or unprocessed meats was linked to an increased risk of SCD.
Eating red meat regularly can expose you to a greater risk of dementia andother neurodegenerative diseases, according to a study published in Neurology Journal. The risk is higher for those who consume processed red meat. The study showed that people consuming a quarter or more servings of processed red meat daily had a 13% higher risk of dementia and a 14% higher risk of subjective cognitive decline (SCD).
What Is Dementia?
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The term “dementia” refers to a collection of disorders that impair mental functions like logic, memory, and thinking. It may have an impact on a person’s activities and way of life. Alzheimer’s disease, Wernicke-Korsakoff syndrome, and Creutzfeldt-Jakob disease are among the illnesses that harm the brain and cause dementia. Symptoms such as forgetting things or recent events, getting lost in familiar places, difficulty solving problems, hallucinations, delusions, depression, or anxiety may be observed in people struggling with dementia.
What Does The Study Says?
Red meat is already considered harmful since it causes diabetes and heart disease. Red meat raises the risk of dementia, especially processed varieties like bacon, sausages, and hot dogs. According to the study, which followed 133,771 participants, eating red meat increased the risk of dementia.
As per the research, people who had even a small quantity of processed red meat daily for example, two pieces of bacon, one and a half slices of bologna, or a hot dog were 13% more likely to acquire dementia than those who consumed very little of it. Daily consumption of red meat accelerated brain ageing by 1.6 years. Cognitive function was slower in red meat eaters than in non-eaters.
Self-reported subjective cognitive decline (SCD), which may come before indicators of cognitive loss on conventional assessments, was also observed by the researchers. Eating processed or unprocessed meats (such as beef, pork, and hamburgers) was linked to an increased risk of SCD.
The study showed that the risk of SCD increased by 14% for those who consumed a quarter serving or more of processed meat per day. It rose by 16% for those who had one or more servings of unprocessed meat per day, compared to those who consumed less than half a serving.
Red meat and dementia risk factors are still being investigated by experts, particularly those related to the gut microbiota. Research suggests that, although little is known about it, trimethylamine N-oxide (TMAO), a byproduct of bacteria-mediated meat decomposition, may exacerbate cognitive dysfunction by influencing the aggregation of tau and amyloid, two proteins implicated in Alzheimer’s disease. Red meat’s high salt and saturated fat levels may also harm brain cells.
The researchers recommended replacing red meat with fish or other higher-protein foods like nuts and legumes, which are associated with about 20% less risk. Alternatives such as seitan, tofu, and ground turkey can also be used in place of red meat.
Cutting red meat consumption can also reduce the risk of heart disease and several types of cancer, among other health problems. Eating a diet high in whole grains, fruits, and vegetables promotes general health. People may take the first step towards a healthier, more intelligent future by implementing these changes now.
SOURCE : NEWS 18
