Even a small serving can be harmful: researchers reveal which type of meat is detrimental to our brain health.

New research continues to uncover concerning links between dietary choices and the risk of developing dementia—a condition characterized by progressive memory loss and cognitive decline. This time, scientists have focused on red meat, which, in addition to increasing cancer risk, has emerged as a significant catalyst for brain deterioration, according to The Dallas Express.

A recent study published in the journal Neurology found that even small daily servings of processed red meat, such as bacon, sausages, and salami, are associated with a substantial increase in the risk of developing dementia.

These products, often preserved through salting, drying, or chemical additives, not only elevate saturated fat levels but also contribute to inflammation in the brain, damaging brain cells and impairing cognitive function, researchers discovered.

The study, led by Dr. Dong Wang from Brigham and Women's Hospital, analyzed data from nearly 134,000 participants over a span of 43 years. At the beginning of the study, all participants were middle-aged and did not suffer from dementia. They maintained detailed food diaries, recording their eating habits every two to four years. Over the course of the study, more than 11,000 participants developed dementia, and the data revealed a pattern: even modest consumption of processed meat was linked to an increased risk of this condition.

Dr. Wang noted that replacing these types of meat with healthier alternatives, such as nuts, fish, and poultry, could reduce risk. While unprocessed red meat, including beef, pork, and lamb, is less harmful than its processed counterparts, it is still associated with potential risk when consumed excessively.

Researchers have shown that the high levels of saturated fats in such meats contribute to chronic inflammation, which is linked to cardiovascular diseases, type 2 diabetes, and cognitive decline. Experts recommend focusing on plant-based proteins and lean meats that demonstrate better outcomes for brain health and overall well-being.

The risks associated with poor nutrition are particularly alarming in light of broader statistics on dementia. A study conducted by NYU Langone Health and published in the journal Nature Medicine revealed that the average risk of developing dementia during one’s lifetime after age 55 is 42%, with men facing a 35% risk, while women have a significantly higher risk of 48%.

For those looking to maintain cognitive health, experts recommend following a Mediterranean-style diet. This diet emphasizes fruits, vegetables, whole grains, nuts, and healthy fats, such as olive oil, while minimizing processed and red meat.

Furthermore, other studies confirm the connection between diet and brain health. For instance, the Alzheimer's Association points to evidence that diets high in sugar and saturated fats exacerbate inflammation and oxidative stress in the brain, increasing the risk of cognitive decline.

This material is for informational purposes only and does not contain advice that may affect your health. If you are experiencing problems, please consult a specialist.