The gut has more neurons than the spinal cord and acts independently of the central nervous system, which is why many have nicknamed it the “second brain” in recent years. It is becoming increasingly clear to doctors that the function of our digestive system goes far beyond simply processing the food we eat. In fact, in recent years there has been a lot of talk about the relationship between what we eat and the brain.
This time, science proves it again, because a recent study, published in the journal Neurology of the American Academy of Neurology, analyzes the relationship between consumption of red meats – particularly processed meats – and long-term brain health.
A study of more than 40 years
First of all, it’s worth clarifying what processed red meat is. These are meat products that have been modified by salting, drying, fermentation and smoking. Researchers defined processed red meat as bacon, sausage, ham and other cured products such as mortadella and salami. These products contain high levels of preservatives, salt and saturated fat, which have been linked to various health problems. Unprocessed red meat is defined as cuts of beef, pork, lamb and hamburgers.
The researchers studied the eating habits of a group of 133,771 people with an average age of 49 and without dementia at the start of the study, for 43 years. The study found a significant relationship between high consumption of processed red meat and increased risk of dementia. People who consumed more than 50 grams of these products per day were 44% more likely to be diagnosed with dementia, compared to those who consumed less than 20 grams per day.
Of the 133,771 participants, approximately 11,173 developed dementia by the end of the study.
No significant differences were found in dementia risk between people with moderate or high consumption of unprocessed red meat.
More processed foods, more health risks
The researchers concluded that diets high in processed meats, including sausages, bacon and cured meats, were associated with a 13% increased risk of dementia.
-The study also reveals that diets in which processed red meat is replaced with protein sources such as nuts, legumes or fish reduce the risk of cognitive decline by 20%.
Objective cognitive function assessed using standard diagnostic methods was also worse among people who consumed the most processed meat, with accelerated cognitive aging of 1.6 years per average daily serving. Each serving is equivalent to 85 grams of red meat, about the size of a deck of cards.
What does this mean for public health?
These results are important for public health. As the world’s population ages, the prevalence of dementia is increasing and it is crucial to identify modifiable factors that can help prevent this disease. Reducing the consumption of processed red meats could be an effective strategy for reducing dementia risk and improving long-term brain health.
“Dietary guidelines tend to focus on reducing the risks of chronic diseases such as heart disease and diabetes, while the role of cognitive health is less considered, despite being linked to these diseases. Dr Dong Wang, co-author of the study
It is essential to raise awareness of the risks associated with consuming processed red meat. Public health campaigns can help promote healthy eating habits and reduce the incidence of dementia. Healthcare professionals should also educate their patients about the importance of a balanced diet and its effects on brain health.
Experts suggest limiting the consumption of processed red meat and opting for healthier alternatives. Diets rich in fruits, vegetables, whole grains, fish, and plant-based protein sources such as legumes and nuts have been shown to have protective effects on the brain. The Mediterranean diet, in particular, is known for its positive effects in preventing neurodegenerative diseases.
Article reference:
Yuhan Li, Yanping Li, Xiao Gu, Yuxi Liu, Danyue Dong, Jae Hee Kang, Molin Wang, Heather Eliassen, Walter C. Willett, Meir J. Stampfer, Dong Wang. Long-Term Intake of Red Meat in Relation to Dementia Risk and Cognitive Function in US Adults. Neurology2025; 104 (3)
Related News :