LONDON (Reuters) – A new study has shown that eating one grater – or serving of several slices – of bacon a day can increase the risk of dementia.
Scientists from the University of Leeds’ nutritional epidemiology group analyzed data from nearly 500,000 people and discovered that a 25 g portion of processed meat each day – the same as one bacon – was associated with an increased risk of 44 degenerative disease.
Meanwhile, their findings also showed that eating unprocessed red meat, such as beef, pork or veal, could be protective, as participants who consumed 50 g per day were 19% less likely to develop dementia.
“Globally, the incidence of dementia is increasing and diet as a variable factor may play a role. Our research contributes to the growing body of evidence related to processed meat consumption and increased risk for a range of non-communicable diseases,” he said. chief researcher Huifeng said. Zhang, a PhD student from the University of Leeds’ School of Food Science and Nutrition.
Anything we can do to investigate potential risk factors for dementia can help us slow down the rate of this debilitating condition.
– Professor Janet Cade, University of Leeds
Analysis of data from UK Biobank participants aged 40 to 69, taken between 2006 and 2010, found that the risks associated with eating processed meat were the same regardless of whether someone was genetically prone to dementia to develop.
Those who consumed higher amounts of processed meat were more likely to be male, less educated, smokers, overweight or obese, ate less vegetables and fruits, and had higher intakes of energy, protein, and fat.
“Anything we can do to investigate potential risk factors for dementia can help us slow down the rate of this debilitating condition. This analysis is a first step towards whether what we eat can affect the risk. , “added Professor Janet Cade.
The study was published in the American Journal of Clinical Nutrition.