Choosing beans over bacon could cut dementia risk
CUTTING down on bacon and sausages could help to reduce the risk of dementia, a study revealed today.
Researchers said that replacing one daily serving of processed red meat for nuts, beans or tofu may lower the risk of developing the disease by 20 per cent.
Scientists at the Harvard TH Chan School of Public Health tracked the dietary habits of more than 130,000 nurses and other health professionals over a period of up to 43 years.
Participants were asked how often they ate processed red meat — meaning it has been cured, salted or smoked — such as bacon, hot dogs, sausages and salami. They also revealed how often they ate nuts and legumes, such as peanut butter, walnuts, string beans, peas and tofu.
Researchers identified more than 11,000 cases of dementia during the follow-up period.
Participants who ate two servings of processed red meat a week were 14 per cent more likely to develop dementia compared with those who consumed three servings a month, the study found. There was no significant link found between unprocessed red meat, such as steak and pork chops, and dementia risk.
Yuhan Li, a research assistant at the Brigham and Women’s Hospital and lead author, said: “Study results have been mixed on whether there is a relationship between cognitive decline and meat consumption, so we took a closer look at how eating different amounts of both processed and unprocessed meat affects cognitive risk and function.
“By studying people over a long period of time, we found that eating processed red meat could be a significant risk factor for dementia. Dietary guidelines could include recommendations limiting it to promote brain health.”
Heather Snyder, vice president of medical and scientific relations at the Alzheimer’s Association, said: “Prevention of Alzheimer’s disease and all other dementia is a major focus, and the Alzheimer’s Association has long encouraged eating a healthier diet — including foods that are less processed — because they’ve been associated with lower risk of cognitive decline. This large, long-term study provides a specific example of one way to eat healthier.”