Eating processed meats such as sausage, bacon and burgers can dramatically increase the risk of developing dementia, new research shows.
Findings suggest that eating just one racher of bacon a day can increase the risk of developing the disease by a surprising 44 percent.
However, meat-lovers need not despair, as the scientists who study it also want to eat. Some unprocessed meats, including beef, pork and veal, can protect against dementia.
In the study, people who ate 50g of unhealthy meat a day were about 20 percent less likely to develop the condition.
The findings suggest that eating just one rasher a day can lead to a surprising 44 percent increase in the risk of developing the disease.
Research by the University of Leeds has uncovered a link between the possibility of eating meat and developing dementia using data from 1,000,000 people.
Professor Janet Cade, who oversaw the research, said: ‘Anything we can do to explore the potential risk factors for dementia can help us reduce the rate of this debilitating condition.
‘This analysis is the first step in understanding whether or not what we eat can affect risk.’
Researchers examined the links between eating different types of meat and the risk of dementia.
Research has found a possible link between eating meat and developing dementia using data from 500,000 people.
The team studied data from a UK biblical database containing the genetic and health information of half a million Brits aged 40 to 69 between 2006 and 2010.
This includes how often people snack on different types of meat, with no more than six options of one or more daily meals.
Vegetarian and vegan diets were not particularly observed but the study included people who avoided red meat.
In an average of eight years, about 2,900 cases of dementia came out.
This was found in people who are generally older, economically disadvantaged, less educated, less likely to smoke, less physically active, more likely to have a history of stroke and family dementia, and more likely to carry genes related to dementia.
The study found that more men than women were diagnosed with dementia.
Meat consumption has previously been associated with the risk of dementia, but this is believed to be the first large-scale study. Steak (stock pictured)
Professor Cade said: ‘Some people are three to six times more likely to develop dementia due to well-established genetic factors, but the findings suggest that the risks of eating processed meat are the same as whether or not a person is genetically at risk. .
‘People who eat a lot of processed meat are more likely to be male, less educated, smokers, overweight or obese, have less vegetables and fruits, and consume more energy, protein and fat, including saturated fats. There are more. ‘
Meat consumption has previously been associated with a risk of dementia, but this is believed to be the first large-scale study of participants over time to investigate the association between specific meat types and doses and the risk of disease.
Lead researcher Huffeng Zhang, a PhD student at the University of Leeds, said: ‘Worldwide, the prevalence of dementia is increasing and diet may play a role as a transformative factor.
‘Our research could add to the growing body of evidence associated with the consumption of processed meat, which increases the increased risk of a range of non-transmissible diseases.’
The development and progression of dementia is linked to both genetic and environmental factors, including diet and lifestyle.
There are about 100 million cases of dementia globally, with about 100 million new cases being diagnosed each year.
Alzheimer’s disease ranges from 0% to 0% of cases and vascular dementia is about 3%.
Its development and progress is associated with both genetic and environmental factors, including diet and lifestyle.
Mr Zhang added: “Further confirmation is needed, but the direction of the effect is linked to existing healthy dietary guidelines that suggest that eating less red meat may be beneficial to health.”
The findings were published Monday in the American Journal of Clinical Nutrition.
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