Neurology

Long-term red meat intake linked to higher dementia risk

January 17, 2025

Reducing red meat consumption, particularly processed meat, and substituting it with healthier protein sources may lower dementia risk and slow cognitive decline. Dietary counseling should be integrated into patient care to promote cognitive health.

Study details: This prospective cohort study examined the association between red meat intake and cognitive outcomes in U.S. adults. Participants were from the Nurses' Health Study (NHS) and the Health Professionals Follow-Up Study (HPFS), free of dementia at baseline. The study included 133,771 participants for dementia analysis, 17,458 for objective cognitive function, and 43,966 for subjective cognitive decline (SCD) analysis. Dietary intake was assessed using a validated food frequency questionnaire, and cognitive function was evaluated through the Telephone Interview for Cognitive Status and self-reported SCD.

Results: Higher processed red meat intake (≥0.25 serving/day) was associated with a 13% higher risk of dementia and a 14% higher risk of SCD. It also accelerated cognitive aging by 1.61 years per daily serving. Unprocessed red meat intake (≥1.00 serving/day) was associated with a 16% higher risk of SCD. Replacing processed red meat with nuts and legumes reduced dementia risk by 19%, cognitive aging by 1.37 years, and SCD risk by 21%.

Source:

Li Y, et al. (2025, February 11). Neurology. Long-Term Intake of Red Meat in Relation to Dementia Risk and Cognitive Function in US Adults. https://pubmed.ncbi.nlm.nih.gov/39813632/