Dementia links put processed foods in firing line

A new study published in Neurology journal is the latest to criticise processed foods, claiming processed red meats could increase the risk of dementia by 13%.

Do processed red meats cause dementia?People who consume high quantities of processed red meat, such as bacon and sausages, face a higher risk of cognitive decline and dementia, compared to those who eat very little, according to a new study, conducted by the American Academy of Neurology.

To investigate the risk of processed red meats causing dementia, the researchers analysed data on 133,771 individuals, with an average age of 49. The study group, who did not have dementia at the beginning of the analysis, had submitted a food diary every two-to-four years, over the course of 43 years.

Study finds processed red meats could increase risk of dementia by 13% (Getty Images)The researchers calculated how much red meat participants ate on average per day and then divided participants into three groups:

Low group: Fewer than 0.10 servings per dayMedium group: Between 0.10 and 0.24 servings per dayHigh group: 0.25 or more servings per dayProcessed red meats include bacon, hot dogs, sausages and salami, while unprocessed red meats include beef, pork and lamb. A serving of red meat was set at three ounces.

After adjusting for factors, such as age, sex, and other risk factors for cognitive decline, researchers found that participants in the high-intake group had a 13% higher risk of developing dementia, compared to those in the low-intake group.

To measure subjective cognitive decline, researchers looked at a different group of 43,966 participants, with an average age of 78. Subjective cognitive decline is when a person reports memory and thinking problems before any decline is large enough to show up on standard tests.

Researchers found that participants who ate an average of 0.25 servings or more per day of processed red meat had a 14% higher risk of subjective cognitive decline compared to those who ate an average of fewer than 0.10 servings per day.

However, they also found people who ate one or more servings of unprocessed red meat per day had a 16% higher risk of subjective cognitive decline compared to people who ate less than half a serving per day.

It’s important to note study participants were self-reporting, and therefore results could be inaccurate. It’s also important to note, the study’s scope was primarily limited to white healthcare professionals, which means the results may not fully apply to other racial, ethnic, or gender-diverse groups.

“More research is needed to assess our findings in more diverse groups,” says Wang.

Researchers found replacing one daily serving of processed red meat with a serving of nuts or legumes was linked to a 19% lower risk of developing dementia. (Getty Images)Reduce intake to reduce riskThe researchers found that replacing one daily serving of processed red meat with a serving of nuts or legumes was linked to a 19% lower risk of developing dementia. Substituting processed red meat with fish lowered dementia risk by 28%, and replacing it with chicken reduced the risk by 16%.

“Red meat is high in saturated fat and has been shown in previous studies to increase the risk of type 2 diabetes and heart disease, which are both linked to reduced brain health,” says Dong Wang, author on the study. “Our study found processed red meat may increase the risk of cognitive decline and dementia, but the good news is that it also found that replacing it with healthier alternatives, like nuts, fish and poultry, may reduce a person’s risk.”

Consumers are increasingly looking for minimally processed foods, with fewer ingredients (Getty Images/iStockphoto)What does this mean for food manufacturers?While this will come as unwelcome news to manufacturers of products containing processed red meats, it does create a clear mandate for them to follow.

Reducing the levels of processing in all food products, particularly those containing red meats, will reduce negative health impacts. It will also improve brand reputation and could be used as a strong marketing tool to attract consumers.

“Consumers across the globe are prioritising natural foods over processed ones,” says a spokesperson for Mintel. “The clean label trend reflects consumers’ growing demand for transparency and naturalness in the foods they consume and ingredients of products are coming under increasing scrutiny.”

And many brands are already making the move towards reducing processing in their products, as well as reducing the number of additives and preservatives. But there’s still a long way to go and big opportunities for the industry to embrace.

“The ‘clean label’ trend can have significant implications for NPD pipelines across different sectors of the food industry,” says Emma Schofield, associate director of global food science at Mintel.

Source: Long-Term Intake of Red Meat in Relation to Dementia Risk and Cognitive Function in US Adults

Published online: 15 January 2025

DOI: 10.1212/WNL.0000000000210286

Authors: Yuhan Li, Yanping Li, Xiao Gu et al.