Research suggests that cutting out bacon and sausages could lower the risk of dementia by 20%.
A team from Harvard University investigated the relationship between processed red meat—such as burgers, salami, sausages, bacon, and hot dogs—and dementia. The study tracked 130,000 people for up to 43 years, gathering details about their diets every two to four years. Participants underwent memory tests as they aged, and 11,000 were diagnosed with dementia. The researchers found that higher consumption of processed red meat was linked to an increased risk of developing dementia. They estimated that replacing a daily serving of bacon or sausages with plant-based proteins like nuts, beans, or tofu could reduce this risk by 20%.
Those who consumed two servings of processed meat each week were 14% more likely to develop dementia compared to those who ate it three times a month. No significant link was found between unprocessed red meat—such as steak, pork chops, or roast lamb—and dementia risk.
Study author Yuhan Li from the Harvard TH Chan School of Public Health noted that processed red meat is associated with higher risks of cancer, heart disease, and diabetes, potentially affecting brain health due to harmful substances like nitrites and sodium.
