A new study suggests that replacing your breakfast bacon and sausages with nuts, beans and tofu could potentially reduce your risk of dementia. The extensive research project examined the correlation between consuming processed red meat and the likelihood of developing Alzheimer’s.
The study followed the health of over 130,000 nurses and other health professionals in the US for up to 43 years, with participants providing information on their dietary habits every two to four years. They were asked about their consumption of processed red meats such as bacon, hot dogs, sausages, salami and other sandwich meats, as well as their intake of nuts and legumes including peanut butter, peanuts, walnuts, other nuts, string beans, beans, peas, soy milk and tofu.
Over 11,000 cases of dementia were identified during the follow-up period. According to the study, eating two servings of processed red meat each week appeared to increase the risk of dementia by 14% compared to consuming about three servings a month.
The researchers also evaluated the language, executive function and processing abilities of more than 17,000 people involved in the study, including their ability to recall and understand words and sentences also known as verbal memory.
Swapping out a daily serving of processed red meat for a portion of nuts, beans or tofu could slash dementia risk by 20%, according to new research. Interestingly, the study found no significant link between unprocessed red meat, like steak and pork chops, and the risk of dementia.
Yuhan Li, lead author of the study and a research assistant at the Brigham and Women’s Hospital in Boston, Massachusetts said: “Study results have been mixed on whether there is a relationship between cognitive decline and meat consumption in general, so we took a closer look at how eating different amounts of both processed and unprocessed meat affects cognitive risk and function.
“By studying people over a long period of time, we found that eating processed red meat could be a significant risk factor for dementia.”
He added: “Dietary guidelines could include recommendations limiting it to promote brain health.”
It’s worth noting that processed red meat has also been linked to an increased risk of cancer, heart disease and diabetes, potentially due to high levels of harmful substances such as nitrites (preservatives) and sodium.
Heather Snyder, Vice President of Medical and Scientific Relations at the Alzheimer’s Association, emphasised the importance of diet in staving off cognitive decline: “Prevention of Alzheimer’s disease and all other dementia is a major focus, and the Alzheimer’s Association has long encouraged eating a healthier diet including foods that are less processed because they’ve been associated with lower the risk of cognitive decline.”
She further noted: “This large, long-term study provides a specific example of one way to eat healthier.”
A new study has examined processed red meat consumption and a persons risk of dementia (PA) (Image: PA Archive/PA Images)
Dr Richard Oakley, Associate Director of Research and Innovation at Alzheimer’s Society, also weighed in on the findings: “Research into diet and the risk of dementia is a major focus. In particular, the effect of eating processed red meat on our health has been a hot topic.”
He added: “In this study more people who ate processed red meat went on to develop dementia and had worse memory and thinking skills.”
However, Dr Oakley cautioned: “It’s important to remember that this doesn’t mean that eating processed red meat is directly related to developing dementia. It may be that people who avoid processed red meat are generally more health conscious and avoid other unhealthy habits that increase dementia risk.”
He concluded by saying: “The diseases that cause dementia are very complex, and it is unlikely that one food group would make a significant difference. Instead, we know that what is good for the heart is good for the head, and recommend everyone to eat a healthy balanced diet.”
Dr. Hilda Mulrooney, reader in nutrition and health at the London Metropolitan University, has voiced cautious scrutiny by stating: “This is a large study carried out over a long time period. However, the information currently available is limited to an abstract.”
She raised concerns about the vagueness of the term used in the report and the timing of dietary assessment: “It is unclear what is meant by ‘subjective cognitive decline’, and while follow up occurred over a long time period, diet was assessed only every two to four years, and diets could change a lot during that time period.”
Dr. Mulrooney also emphasised the limitations of the study scope on diet: “This study focused on only some aspects of diet, and there are others which could potentially play a part in risk of cognitive decline. It is not clear whether any of those were taken into account.”
Moreover, she has expressed eagerness for a more detailed analysis, citing: “The full paper will be of interest so that the tools and methods used to assess diet and cognitive decline, the characteristics of the study population and factors controlled for, can be understood.”
Meanwhile, Dr. Sebastian Walsh, doctoral fellow at the University of Cambridge, offered his perspective on the findings: “Whilst eye-catching, it is difficult to know exactly what to make of these results without seeing the full research paper.”
He highlighted uncertainty around the research methods and variables considered in the study conclusions: “On the surface, this is a large and long study. But it isn’t clear how the analysis was done specifically what other factors were taken into account when looking at this apparent relationship between red meat and dementia.”