Paul Saladino· MD
High meat consumption linked to 55% lower dementia risk in genetic risk group.
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
High meat consumption linked to 55% lower dementia risk in genetic risk group.
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New study finds older people carrying the APOE ε4 Alzheimer’s risk gene did not experience the expected cognitive decline if they consumed relatively large amounts of meat.
Unprocessed red meat consumption was associated with a lower dementia and Alzheimer's disease incidence while consumption of processed meat was associated with higher risks.