As a part of the new study, scientists produced data from two long -term work in the United States. These are nurses’ health studies (NHS) and health professionals follow -up (HPFS). The first started in 1976 and included 121,700 women between the ages of 30 and 55; The second included 51,529 male nurses between the ages of 40 and 75 in 1986.
Experts include bacon, sausage sandwiches, sausage, salami, bologna and other products made of meat such as processed red meat; As unprocessed red meat, veal, pork, lamb meat and hamburger are located.
People who eat too much processed red meat were found to be 13 %higher than those who eat dementia. There was no difference in the risk of dementia between those who eat red meat that is less than half a portion per day and those who eat one or more portions of red meat a day.
Scientists also found that people in the high -processed red meat group were faster than the brain aging. As a result, general cognitive abilities decreased faster than those who eat less meat. Specifically, it was found that their abilities decreased 1.61 years faster and their verbal memory decreased 1.69 years faster for each portion processed red meat that people eat on average a day.
Participants (high consumption group) who eaten red meat or more processed red meat per day were 14 %more likely to experience subjective cognitive regression compared to those who consume less than 0.10 servings per day. consumption group).
In addition, people who eat one or more portions of unrelated red meat (high -consuming group) were 16 %more likely to experience subjective cognitive decline compared to those who eat less than half a portion per day (low -consuming group).
However, changing the daily processed red meat portion with a portion of hazelnuts and legumes reduced the risk of dementia by 19 %. This change also led to a decrease in a 1.37 -year -old cognitive aging and a decrease of 21 %in the risk of subjective cognitive regression.
When fish is consumed instead of a portion of red meat per day, the risk of developing dementia decreased by 28 %, while the risk of subjective cognitive decline decreased by 51 %.
If the processed red meat is replaced with poultry meat, the risk of dementia decreased by 16 %and cognitive aging decreased by 1.33 years. Other lean protein substates have shown similar results.
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Source: Ferra
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