{"id":4246,"date":"2026-03-20T13:12:34","date_gmt":"2026-03-20T13:12:34","guid":{"rendered":"https:\/\/bangbizarre.com\/index.php\/2026\/03\/20\/meat-consumption-may-slash-dementia-risk\/"},"modified":"2026-03-20T13:12:36","modified_gmt":"2026-03-20T13:12:36","slug":"meat-consumption-may-slash-dementia-risk","status":"publish","type":"post","link":"https:\/\/bangbizarre.com\/index.php\/2026\/03\/20\/meat-consumption-may-slash-dementia-risk\/","title":{"rendered":"Meat consumption may slash dementia risk"},"content":{"rendered":"

2026-03-20 13:12:33<\/b>
\n
Eating more meat could help protect against dementia \u2013 but only for a specific group of people.

\nA major study suggests that adults with a higher genetic risk of Alzheimer\u2019s may benefit from a meat-rich diet, with slower cognitive decline seen in those who regularly consumed chicken, turkey and beef.

\nResearchers from the Karolinska Institutet focused on people carrying variants of the apolipoprotein E (APOE) gene, particularly APOE3\/4 and APOE4\/4, which are strongly linked to dementia.

\nAround a quarter of Brits are thought to carry at least one copy of the high-risk APOE4 gene.

\nThe study – published in JAMA Network Open – tracked more than 2,100 over-60s in Sweden for up to 15 years, the team found that those who ate more meat \u2013 roughly five or six large portions a week \u2013 did not show the same increased dementia risk typically associated with the gene.

\nIn contrast, APOE carriers who ate less meat were more than twice as likely to develop dementia compared to those without the risky variants.

\nFirst author Dr Jakob Norgren said: “Those who ate more meat overall had significantly slower cognitive decline and a lower risk of dementia, but only if they had the APOE 3\/4 or 4\/4 gene variants.”

\nHe added: “There is a lack of dietary research into brain health, and our findings suggest that conventional dietary advice may be unfavourable to a genetically defined subgroup of the population.

\n“For those who are aware that they belong to this genetic risk group, the findings offer hope; the risk may be modifiable through lifestyle changes.”

\nHowever, not all meat is equal as the study found that a lower intake of processed meats like bacon and sausages was linked to better outcomes, regardless of genetic risk.

\nCo-author Dr Sara Garcia-Ptacek said reducing processed meat was key, while unprocessed meat appeared to offer potential benefits.

\nExperts have urged caution, though. Dr Jacqui Hanley, from Alzheimer\u2019s Research UK, said: “This study suggests that higher unprocessed meat consumption was linked to slower cognitive decline and a lower risk of dementia in people with the risk version of APOE gene, known as APOE4.

\n“The APOE gene is known to play a role in many Alzheimer\u2019s cases, so it\u2019s encouraging to see more research exploring how lifestyle factors like diet may interact with genetic risk.

\n“This is still a relatively new area of research, and the findings should be interpreted with caution.

\n“The study relied on people reporting their diet, which can sometimes lead to errors.

\n“Studies like this can spot links between eating meat and dementia risk but cannot prove whether it is the cause.

\n“More research is needed before suggesting that specific foods can determine whether someone will develop the condition.”
\n
Visit Bang Bizarre (main website) <\/a>
\n