Health
Processed Red Meat Consumption Linked to Increased Dementia Risk, Study Finds
A new study suggests that consuming large quantities of processed red meat may accelerate cognitive decline and increase the risk of dementia, raising concerns about its long-term effects on brain health.
Key Findings
The research, conducted by scientists from Mass General Brigham, Harvard University, and the Massachusetts Institute of Technology (MIT), analyzed data from thousands of patients collected between 1980 and 2018.
The study found that each average serving of processed red meat, roughly 85 grams, was associated with cognitive aging equivalent to 1.6 additional years. Additionally, replacing one daily serving of processed meat with nuts or legumes was linked to a 19% lower risk of dementia and a 21% reduction in self-reported cognitive decline.
These findings were published in the journal Neurology.
Diet and Cognitive Health
While dietary guidelines often emphasize reducing the risks of heart disease and Type 2 diabetes, the connection between diet and brain health receives less attention. Daniel Wang, an assistant professor of nutrition at Harvard and the study’s corresponding author, called for greater focus on this link.
“We hope our results encourage greater consideration of the connection between diet and brain health,” Wang said.
Cautions and Limitations
Despite its robust methodology, the study remains observational, meaning it cannot definitively establish causation. Kevin McConway, emeritus professor of applied statistics at The Open University in the UK, noted that observational studies cannot entirely rule out other factors influencing the results.
“The estimates do not tell us directly what would happen if people actually changed their diets to eat less processed red meat and more poultry or nuts,” McConway explained. He added that while the findings align with existing dietary recommendations, further research is needed to confirm the effects of dietary changes on cognitive health.
Current Recommendations
The study supports existing guidelines that advise reducing red meat consumption for both health and environmental reasons. For example, the non-profit EAT, in collaboration with The Lancet, recommends limiting red meat intake to no more than 98 grams per week.
The links between red meat consumption and other health risks, such as bowel cancer and cardiovascular disease, are well-documented. However, this study highlights the potential impact of diet on cognitive health as an additional reason to moderate red meat intake.
Looking Ahead
Wang and his team emphasized the need for continued research to understand the mechanisms driving dementia and cognitive decline.
“We are continuing to piece together this story,” Wang said, underlining the importance of uncovering how dietary factors influence brain health.
As the global population ages, understanding the relationship between diet and cognitive health will remain a critical area of study.
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Early-Onset Cancer Rates Rising in U.S., But Deaths Mostly Stable, Study Finds

A new U.S. government study has revealed that while cancer diagnoses among people under 50 are on the rise, the overall death rates for most types of cancer in this age group remain stable.
Published Thursday in the journal Cancer Discovery, the study is one of the most comprehensive assessments to date of early-onset cancers, analyzing data from more than two million cases diagnosed in Americans aged 15 to 49 between 2010 and 2019.
The findings show that 14 out of 33 cancer types had increasing incidence rates in at least one younger age group. The most significant increases were seen in breast, colorectal, kidney, and uterine cancers. Women accounted for about 63 percent of the early-onset cases.
“This pattern generally reflects something profound going on,” said Tim Rebbeck of the Dana-Farber Cancer Institute, who was not involved in the study. “We need to fund research that will help us understand why this is happening.”
The study found that, compared to 2010 data, there were 4,800 more breast cancer cases, 2,000 additional colorectal cancers, 1,800 more kidney cancers, and 1,200 extra uterine cancers by 2019.
Despite the rising numbers, researchers emphasized a key reassurance: death rates for most of these cancers are not increasing. However, exceptions were noted—colorectal, uterine, and testicular cancers saw slight rises in mortality among younger adults.
The causes behind the rise in early-onset cancers are not fully understood. The study’s datasets do not include information on potential risk factors such as obesity, lifestyle, or access to healthcare. However, researchers, including lead author Dr. Meredith Shiels of the National Cancer Institute, highlighted obesity as a possible driver.
“Several of these cancer types are known to be associated with excess body weight,” said Dr. Shiels. She also pointed to advances in detection and changing screening practices as possible contributors to earlier diagnoses.
Breast cancer trends may also be influenced by shifting reproductive patterns, such as women having children later in life, which has been associated with increased cancer risk due to fewer years of pregnancy and breastfeeding—factors known to lower risk.
Not all cancer types followed the upward trend. Rates of more than a dozen cancers, including lung and prostate cancer, are decreasing among younger people. Researchers attribute the lung cancer decline to reduced smoking rates, while updated PSA screening guidelines are likely behind the drop in prostate cancer diagnoses.
Experts plan to convene later this year to further investigate the growing early-onset cancer burden and explore targeted prevention strategies.
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