Processed meat has shared a strong relationship with disease incidence for some time. The latest addition to this front comes from The American Journal of Clinical Nutrition.
In a new article written by researchers at the University of Leeds, it was determined that even small amounts of processed meat consumed on a daily basis can dramatically increase the risk of developing a cognitive disease later in life.
This finding was derived from a study sample comprised of 493,888 participants between the ages of 40 and 69 who were previously registered with a UK biobank.
“Meat consumption was calculated using a short dietary questionnaire at the time of recruitment and repeated 24-hour dietary evaluations. The all-cause dementia incident comprising Alzheimer’s disease (AD) and vascular dementia (VD) was identified through electronic links to hospital and mortality records, ”the authors wrote.
“The CRs for each type of meat in relation to each dementia outcome were estimated using Cox proportional hazard models. Interactions between meat consumption and apolipoprotein E (APOE) In addition, the ε4 “allele was explored.
At the end of the study period, 2,896 incident cases of dementia from all causes, 1,006 cases of AD, and 490 cases of VD were reported. Each additional intake of 25 g / day of processed meat was associated with increased risks with all of the conditions listed above.
Consumption of processed poultry did not appear to produce any significant correlation with cognitive decline. However, bacon, hot dogs, canned meats, and cured beef and pork products were associated with the deepest increases in dementia risk.
More discreetly, a daily intake of just two strips of bacon was found to increase the risk of dementia by up to 44%.
Men were more reliably affected by adverse health effects associated with regular consumption of raw meat.
“Worldwide, the prevalence of dementia is increasing and diet as a modifiable factor could play a role,” said the lead researcher and Ph.D. Student Huifeng Zhang explained in a statement from the university. “Our research adds to the growing body of evidence linking processed meat consumption to an increased risk of a variety of noncommunicable diseases.
The linear trend was not significant for raw poultry and total meat. Regarding the incident DV, no statistically significant linear trends were identified, although, for processed meat, the categories of higher consumption were associated with higher risks “.
In contrast, eating raw red meat (beef, pork, and veal) was found to reduce the risk of developing a related cognitive disease. According to the research literature, consuming 50 grams daily contributed to a 19% decrease in the risk of dementia.
It should be noted that many of the participants who developed dementia showed similar behaviors and genetic patterns to each other.
This group was typically older, male, smoker, inactive, obese, financially unstable, and less educated. They were also more likely to have a family history of stroke or dementia, and a gene independently linked to dementia.
“More confirmation is needed, but the direction of the effect is related to current healthy eating guidelines that suggest that a lower intake of raw red meat could be beneficial to health.”