Study: Does Eating Meat Reduce the Risk of Dementia?

Over a fifteen-year period, researchers from the Karolinska Institute in Stockholm (Sweden) followed more than 2,100 adults aged 60 and older who initially showed no signs of dementia.

The study focused on the apolipoprotein E (APOE) gene. Around one in four people worldwide carries a variant of this gene that significantly increases the risk of developing dementia.

The researchers found that individuals with this genetic variant may benefit from higher meat consumption. Among these participants, those who ate more meat had a 55% lower risk of developing dementia compared to those who consumed little or no meat, Euronews reports.

However, among people without this gene variant, the amount of meat consumed had no statistically significant effect on cognitive health.

Importantly, the type of meat played a key role. Positive effects were associated with unprocessed red meat and poultry, while processed meats—such as sausages and ham—were linked to an increased risk.

Across all genetic groups, individuals who consumed large amounts of processed meat showed a higher likelihood of developing dementia.

The researchers suggest that these findings may have an evolutionary basis. The gene combination in which higher meat intake is associated with reduced dementia risk could represent an ancient genetic pattern that emerged millions of years ago.

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