According to a recent study, individuals who consume higher amounts of red meat, particularly processed varieties like bacon, sausage, and bologna, may face a greater risk of cognitive decline and dementia compared to those who limit their red meat intake. This research was published in the January 15, 2025, online edition of Neurology®, the journal of the American Academy of Neurology.
According to a recent study, individuals who consume higher amounts of red meat, particularly processed varieties like bacon, sausage, and bologna, may face a greater risk of cognitive decline and dementia compared to those who limit their red meat intake. This research was published in the January 15, 2025, online edition of Neurology®, the journal of the American Academy of Neurology.
“Red meat contains high levels of saturated fat, which has been previously linked to an increased risk of type 2 diabetes and heart disease—both of which can negatively affect brain health,” explained study author Dong Wang, MD, ScD, from Brigham and Women’s Hospital in Boston. “Our findings suggest that processed red meat may heighten the risk of cognitive decline and dementia, but the encouraging part is that substituting it for healthier options such as nuts, fish, and chicken can lower this risk.”
In the study, researchers followed a group of 133,771 individuals who were, on average, 49 years old and free of dementia at the beginning of the research. These participants were monitored for up to 43 years, during which 11,173 were diagnosed with dementia.
Every two to four years, participants documented their dietary habits, noting what they consumed and how often.
Processed red meat was categorized to include bacon, hot dogs, sausages, salami, bologna, and similar products, while unprocessed red meat encompassed beef, pork, lamb, and hamburgers. A typical serving of red meat is considered to be three ounces, comparable in size to a deck of cards.
The researchers calculated the average daily consumption of red meat for each participant.
For processed red meat, participants were classified into three categories. The low intake group had an average of less than 0.10 servings per day, the medium group consumed between 0.10 and 0.24 servings daily, and the high intake group had 0.25 or more servings daily.
After adjusting for factors such as age, gender, and other cognitive decline risk factors, those in the high intake group exhibited a 13% increased risk of developing dementia compared to the low intake group.
When evaluating unprocessed red meat, no significant difference in dementia risk was found between participants who consumed less than half a serving per day and those who consumed one or more servings daily.
To assess subjective cognitive decline, researchers studied another group of 43,966 participants with an average age of 78. Subjective cognitive decline refers to self-reported memory and thinking issues before they become noticeable on standard assessments.
This group completed surveys regarding their memory and cognitive skills twice throughout the study.
After controlling for variables such as age, sex, and other cognitive decline risk factors, it was found that those consuming an average of 0.25 servings or more of processed red meat daily had a 14% higher risk of subjective cognitive decline compared to those who averaged under 0.10 servings daily.
Additionally, individuals consuming one or more servings of unprocessed red meat per day displayed a 16% increased risk of subjective cognitive decline in contrast to those ingesting less than half a serving daily.
For objective cognitive function evaluation, researchers looked at a different cohort of 17,458 female participants with an average age of 74. Objective cognitive function reflects the effectiveness of cognitive processes like memory, thinking, and problem-solving.
This group underwent memory and thinking tests four times during the study.
After accounting for factors such as age, sex, and other cognitive decline risk factors, the researchers established that higher consumption of processed red meat correlated with accelerated brain aging, resulting in a cognitive decline equivalent to 1.61 years for each additional serving per day and 1.69 years in verbal memory for the same increase.
Moreover, the study revealed that substituting just one serving of processed red meat daily with one serving of nuts or legumes was linked to a 19% reduction in dementia risk and a decrease of 1.37 years in cognitive aging. Replacing it with fish led to a 28% lower dementia risk, while chicken substitution was associated with a 16% lower risk.
“Encouraging individuals to reduce their red meat consumption and replace it with alternative protein sources or plant-based options should be considered in dietary recommendations aimed at enhancing cognitive health,” remarked Wang. “Further research is required to validate these findings across more diverse populations.”
A limitation of this study was its focus primarily on white healthcare professionals, meaning that the results may not apply equally to other racial, ethnic, and gender-diverse groups.
This study received funding from the National Institutes of Health.
