Regular consumption of red meat can trigger the development of cognitive complications and dementia, new research has shown.

Academics from the American Academy of Neurology have found that a high intake of bacon and sausages is associated with a higher risk of cognitive decline.

Lead author Dr Dong Wang said: “Red meat is high in saturated fat and has been shown in previous studies to increase the risk of type 2 diabetes and heart disease, which are both linked to reduced brain health.

“Our study found processed red meat may increase the risk of cognitive decline and dementia, but the good news is that it also found that replacing it with healthier alternatives, like nuts, fish and poultry, may reduce a person’s risk.”

A total of 133,771 adults took part in the study, all of whom did not have any signs of dementia at the beginning.

During the 43-year follow up, more than 11,000 of the participants went on to develop dementia.

Throughout the trial, each participant filled in a food diary every two years to outline their food intake and the times they typically eat.

In the study, processed red meat included salami, bacon, sausages, hot dogs and other processed meat products.

Meanwhile, unprocessed red meat included hamburgers, beef, lamb and pork.

The participants were divided into three groups dependant on how much red meat they consume: a low group (fewer than 0.10 servings per day), a medium group (between 0.10 and 0.24 servings per day) and a high group (0.25 or more servings per day).

Those in the high group were 13% more likely to develop dementia compared to the participants in the low group, the results have reported.

In addition, the findings have revealed that the participants who consumed one or more servings of unprocessed red meat per day were 16% more likely to experience cognitive decline compared to those who consumed less than a half serving per day.

Eating one serving of nuts and legumes per day instead of processed red meat can protect people from dementia by 19%, according to the study.

Additionally, replacing one serving of processed red meat with fish is associated with a 28% lower risk of dementia, and replacing it with chicken can protect people from the disease by 16%.

Dr Wang said: “Reducing how much red meat a person eats and replacing it with other protein sources and plant-based options could be included in dietary guidelines to promote cognitive health. More research is needed to assess our findings in more diverse groups.”

Read more in the online issue of Neurology.

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