More Evidence Links Ultraprocessed Foods To Dementia

An anonymous reader quotes a report from the New York Times: People who regularly eat processed red meat, like hot dogs, bacon, sausage, salami and bologna, have a greater risk of developing dementia later in life. That was the conclusion of preliminary research presented this week at the Alzheimer's Association International Conference. The study tracked more than 130,000 adults in the United States for up to 43 years. During that period, 11,173 people developed dementia. Those who consumed about two servings of processed red meat per week had a 14 percent greater risk of developing dementia compared to those who ate fewer than three servings per month. Eating unprocessed red meat, like steak or pork chops, did not significantly increase the risk for dementia, though people who ate it every day were more likely to report that they felt their cognition had declined than those who ate red meat less often. (The results of the study have not yet been published in a journal.) There have been several studies published in the past few years that have found an association between ultraprocessed foods and cognitive decline. The report notes a study of more than 10,000 middle-aged adults in Brazil, which found that "people who consumed 20 percent or more of their daily calories from ultraprocessed foods experienced more rapid cognitive decline, particularly on tests of executive functioning, over the course of eight years."

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