Excessive consumption of red or processed meat is associated with risk of chronic diseases, including cardiovascular disease and type 2 diabetes. A new American study reveals that it also increases the risk of dementia.
In itself, red meat is not bad for your health. It is particularly rich in iron, vitamin B12 and selenium, all nutrients that can be lacking in poorly planned vegetarian or vegan diets.
But excessive consumption of red meat and processed meat increases the risk of colorectal cancer, cardiovascular disease and even diabetes.
And it could be that the risk of dementia is added to the harms of excessive consumption. An American study carried out by the Harvard TH Chan School of Public Health and the Massachusetts Institute of Technology (MIT) has just highlighted this worrying link.
13% more risk
The authors followed more than 130,000 people for almost 50 years. During this time, more than 11,000 developed dementia.
By analyzing participants’ eating habits, they observed that those who ate more than a quarter of a daily serving of red or processed meat (about two strips of bacon, one and a half slices of bologna, or one hot dog), had a 13% increased risk of dementia compared to those who consumed less.
-Researchers are currently exploring the biological mechanisms at play, in particular the role of the intestinal microbiota. Trimethylamine oxide, a compound resulting from the breakdown of meat by intestinal bacteria, could promote the aggregation of proteins involved in Alzheimer’s disease.
The saturated fat and salt found in red meat could also affect brain cell health.
Reduce your consumption
The World Cancer Research Fund therefore recommends consumption of less than 300 g of red meat per person per week. The Ministry of Health, in its National Nutrition and Health Plan (PNNS), recommends, for its part, a consumption of less than 500 g per week.
Problem, the Health Safety Agency (ANSES) estimates that “28% of adults still consume more than 500 g of red meat per week“.
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