Recent research, published in the Neurology journal, has led scientists to issue an important warning regarding processed red meat consumption.

This extensive study, spanning over four decades, indicates that consuming processed red meat is linked to a 13% increased risk of developing dementia.

Understandably, these findings might come as a surprise to those who include these foods as a staple in their diet or cultural cuisine.

Items classified under processed red meat include products like ham, bacon, corned beef, and certain types of sausages such as salami, chorizo, and hot dogs.

Conversely, unprocessed red meat encompasses fresh, minced, and frozen varieties of beef, pork, and lamb.

The research also highlights that opting for alternative protein sources like nuts, legumes, or fish, instead of processed red meat, could cut dementia risk by around 20%.

Dr. Dong Wang, MD, ScD, from Brigham and Women’s Hospital in Boston, Massachusetts, the study’s lead author, explained, “Red meat is rich in saturated fat, previously linked to a higher risk of type 2 diabetes and heart disease, both of which can negatively affect brain health.”

He continued, “Our findings show processed red meat may heighten the chances of cognitive decline and dementia, but on a brighter note, replacing it with healthier alternatives, like nuts, fish, and poultry, might lower this risk.”

During the study, involving 133,771 participants without dementia, 11,173 cases developed over time, further supporting the findings.

“Reducing red meat consumption and substituting it with other protein-rich and plant-based choices could be beneficial for maintaining cognitive health,” Dr. Wang concluded. “Further investigation is needed to confirm these results across more diverse populations.”

Ultimately, this research could be a pivotal reminder about the impact of our dietary choices.