Encrypted_beard on Nostr: #carnivore Eating red meat, especially when processed into products like sausages and ...
#carnivore
Eating red meat, especially when processed into products like sausages and hamburgers, increases the risk of dementia and cognitive decline. For each daily serving consumed (approximately 85 grams, about the size of a bar of soap), cognitive aging accelerates by roughly 1.6 years. This finding comes from a large-scale study lasting 43 years, conducted by epidemiologists from Mass General Brigham, Harvard T.H. Chan School of Public Health, and the Broad Institute of MIT and Harvard University in Boston, recently published in Neurology. The same study shows that consuming legumes, fish, or nuts reduces the risk of dementia by 20%.
The research involved 133,771 individuals with an average baseline age of 49, among whom 11,173 were diagnosed with dementia up to 43 years later. Participants underwent periodic checkups and cognitive function tests, while also completing dietary questionnaires. The study revealed that those consuming a daily average of a quarter or more of a serving of processed red meat (equivalent to about two slices of bacon, one and a half slices of bologna, or one hot dog) had a 13% higher risk of developing dementia compared to those consuming minimal amounts (less than one-tenth of a serving per day). Researchers found that cognitive test scores were lower among individuals who consumed more processed meat, with cognitive aging accelerated by approximately 1.6 years per daily serving.
The study also examined self-reported subjective cognitive decline, which can precede the appearance of cognitive decline detected by standard assessments. A higher risk of subjective cognitive decline was associated with the consumption of both processed and unprocessed meats (such as beef, pork, and hamburgers). The risk of self-reported subjective cognitive decline increased by 14% among individuals consuming a quarter or more servings of processed meat per day compared to those with minimal consumption, and by 16% among those consuming one or more servings of unprocessed meat daily compared to those consuming less than half a serving. The study indicates that replacing processed red meat with protein sources such as nuts, legumes, or fish can reduce the risk of dementia by approximately 20%.
Eating red meat, especially when processed into products like sausages and hamburgers, increases the risk of dementia and cognitive decline. For each daily serving consumed (approximately 85 grams, about the size of a bar of soap), cognitive aging accelerates by roughly 1.6 years. This finding comes from a large-scale study lasting 43 years, conducted by epidemiologists from Mass General Brigham, Harvard T.H. Chan School of Public Health, and the Broad Institute of MIT and Harvard University in Boston, recently published in Neurology. The same study shows that consuming legumes, fish, or nuts reduces the risk of dementia by 20%.
The research involved 133,771 individuals with an average baseline age of 49, among whom 11,173 were diagnosed with dementia up to 43 years later. Participants underwent periodic checkups and cognitive function tests, while also completing dietary questionnaires. The study revealed that those consuming a daily average of a quarter or more of a serving of processed red meat (equivalent to about two slices of bacon, one and a half slices of bologna, or one hot dog) had a 13% higher risk of developing dementia compared to those consuming minimal amounts (less than one-tenth of a serving per day). Researchers found that cognitive test scores were lower among individuals who consumed more processed meat, with cognitive aging accelerated by approximately 1.6 years per daily serving.
The study also examined self-reported subjective cognitive decline, which can precede the appearance of cognitive decline detected by standard assessments. A higher risk of subjective cognitive decline was associated with the consumption of both processed and unprocessed meats (such as beef, pork, and hamburgers). The risk of self-reported subjective cognitive decline increased by 14% among individuals consuming a quarter or more servings of processed meat per day compared to those with minimal consumption, and by 16% among those consuming one or more servings of unprocessed meat daily compared to those consuming less than half a serving. The study indicates that replacing processed red meat with protein sources such as nuts, legumes, or fish can reduce the risk of dementia by approximately 20%.