Red Meat, Red Flags: The Hidden Dangers of Processed Red Meat

Over a decade of study by a team of researchers at the Brigham and Women’s Hospital and Harvard Medical School has uncovered that the significance of health and brain issues are linked to the overconsumption of processed red meats.

The research led by Dr Daniel Wang, contains analysed data from more than 130,000 participants, and results show – the daily consumption of at least 21 grams of processed red meat, is at a 14% higher risk of dementia. It is equivalent to consuming two slices of bacon, one and a half slices of bologna, or a hot dog.

Several theories have been put forth by the research team to determine the correlation between processed red meat and brain deterioration. One theory suggests that the high saturated fat and sodium content causes the risk of diabetes and heart conditions, resulting in raising blood pressure which harms the brain. Another theory suggests that chemical compounds found in processed red meat caused the clumping of amyloid protein, which is attributed to Alzheimer’s disease. The final theory concerns the presence of preservatives such as nitrites, which may damage DNA and injure brain cells.

However, affected individuals still can turn things around. The study found that replacing the intake of processed red meat with fish, chicken, nuts and legumes lowers the risk of dementia by up to 28%.

Dr Wang concluded the study with a message, he advised “the take-home message is that if you can limit your red meat intake, then please do it,” “If you reduce your intake even a little bit, it will give you cognitive health benefits. And if you do it earlier, then even better.”

Read the full article here: https://time.com/7207061/red-meat-dementia-link/