Eating Processed Meat is a Risk Factor for Dementia
Wednesday, March 24th, 2021
Researchers from the University of Leeds investigated the association between meat consumption and risk of dementia using the Biobank cohort [1]. Almost 500,000 UK adults participated in the study, which found that consuming a 25g of processed meat (bacon, ham, sausages, etc.) a day was associated with a 44% increased risk of developing dementia. However, consumption of unprocessed meat, such as beef, pork, lamb/mutton could be protective as people who consumed 50g of unprocessed meat a day were 19% less likely to develop dementia.
Our Advisory Board member, Professor Henry Brodaty (Scientia Professor of Ageing and Mental Health, Co-Director of the Centre for Healthy Brain Ageing, and Director of Dementia Centre for Research Collaboration, UNSW) explained the study on the evening news.
Please click this link to find out more about the study.
[1] https://academic.oup.com/ajcn/advance-article/doi/10.1093/ajcn/nqab028/6178922
