Dementia is a symptom associated with a gradual deterioration of the brain, which is untreatable, so researchers are looking for ways to help prevent its development.
The population of senile dementia is expected to increase with age in the coming decades, which is why research on reversible risk factors is important.
Recent research by scientists from the Nutrition Epidemiology team has linked daily nutritional factors to the risk of brain damage.
After analyzing data from 500,000 individuals, they found that consuming 25 grams of processed meat per day was associated with a 44% risk of dementia.
The results of the study also show that it is safe to eat some unprocessed red meat such as beef or veal because those who eat 50 grams a day are 19% less likely to develop dementia.
These results are the result of examining whether there is a link between meat consumption and the development of dementia.
“Globally, the incidence of dementia is increasing and can play a role as a dietary modifier,” said Huifeng Zhang, a PhD student at Leeds’ School of Food Science and Nutrition.
The team examined data provided by UK Biobank with in-depth genetic and health information from half a million UK participants aged 40 to 69, to examine the relationship between different types of meat consumption and the risk of dementia.
The data included how often participants consumed different types of meat, with 6 exams once a day or more, collected by UK Biobank in 2006-2010.
The study did not specifically assess the effect of a plant-based diet on the risk of dementia, but included data from those who said they did not eat red meat.
Of the participants, 2,896 dementia cases developed in the 8-year follow-up.
These people are generally older, economically disadvantaged, less educated, less likely to smoke, have less physical activity, have a family history of dementia and carriers of the gene strongly associated with dementia.
The study found that men were more likely than women to have dementia, and that some people were three to six times more likely to develop dementia due to well-established genetic factors, but the results indicated a risk of eating processed meat. Whether or not the disease develops.
Those who eat more processed meat may be men, less educated, smokers, overweight or obese, eat less vegetables and fruits, and have higher energy, protein and fat intake (including saturated fats).
Meat consumption has previously been associated with dementia risk, but it is believed to be the first large-scale study of participants over time to examine the relationship between specific types and meat size and disease risk.
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