New UK research suggests that people’s love of processed meat may return to bite them in the long run. The study found a more intermediate link Consumption of processed meat and high rates of Alzheimer’s disease and other forms of dementia. At the same time, he also found a potential link between eating unprocessed meat and a lower risk of dementia.
Not exactly in processed meats such as bacon, shreds and hot dogs Reputation to stay healthy in the first place. There is other research Suggested These foods are associated with serious conditions such as poor diet, type-2 diabetes, cardiovascular disease and some types of cancer. There are also some studies Pointed Increased risk of processed meats and neuropsychiatric symptoms, such as the link between episodes of bipolar depression.
Has been there Evidence that meat is a high diet In later years a person may have an increased risk of dementia. But according to the authors of this new study, Published In The American Journal of Clinical Nutrition on Monday, little work has been done to differentiate the potential dementia risk from different types of meat (process versus procedure). Not) And whether heredity may play a role in that risk.
The study is based on data from the population of the UK, which is an ongoing research project that has collected health and genetic information from around two million inhabitants. Era From 40 69, Between 2006 and 2010. As part of the project, volunteers were recruited A questionnaire about them Diet in the online survey at the beginning of their registration and during the period after 16 months. Due to the UK’s nationalized health system, researchers were then able to track the health outcomes of these participants, whether they developed dementia or died.
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During an average follow-up of eight years, approximately 2,900 cases of dementia were diagnosed across the group.Up period. And when researchers tried to calculate people’s diets, they found a clear link between processed meat and the risk of dementia, but when it came down to it, they didn’t Other types of meat.
For example, for every 25 grams of processed meat the risk associated with dementia is increased by 44%. But no significant link was found between the risk of dementia and total meat consumption Or between the risk of dementia and a person’s daily intake in chicken. Meanwhile, for those who regularly ate unhealthy red meat (cooked meat, veal, pork, etc.) the risk associated with dementia was actually slightly reduced.). As expected, people with APOE ε4 genetic variation had an increased risk of dementia, but this risk was not affected by meat consumption..
“Our findings suggest that consumption of processed meats may increase the risk of developing dementia, and red meat may be at risk of depletion.”
Nutrition studies like these have their limitations, of course. For example, they cannot simply show the relationship between cause and effect It is usually difficult to study the diet of a correlated people, We are not the best at remembering what and how much we eat in any given food on a regular basis. And of course, a person’s diet at the age of 40 or 50 can change significantly between the time of their dementia diagnosis, even after years or decades.
No single study should be seen as the final judgment of an issue. Further research is needed to rule out the potential effects of a high dietn Processing meat at the risk of our dementia And how can this diet be caused by it. That said, this will not be the first study to build meat in the process of deteriorating health, as said earlier. So while there is still a need to work on specifications, it is likely that many of our best interests will be cut off Bacon or sausage Anyway.
Huffeng Zhang, a lead author and PhD student at Leeds School of Food Science and Nutrition University, said that worldwide, the prevalence of dementia is increasing and diet may play a role as a factor in change. Published By a UK-based university. “Our research adds to the growing body of evidence linking the consumption of processed meats, increasing the increased risk of a range of non-transmissible diseases.”
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