Study links red and processed meat intake to dementia risk by APOE status
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A Swedish study found that higher total meat intake was associated with slower cognitive decline in older adults with certain genetic variants. The study suggests that dietary effects on cognitive decline and dementia risk may vary depending on genetic susceptibility, highlighting the potential for more personalized nutrition strategies.
Researchers examined the link between meat intake and brain health in a study of 2,157 Swedish adults aged 60 or older. The study found that higher total meat consumption was associated with better cognitive performance over time among individuals with certain genetic variants. A higher processed-to-total meat ratio was associated with worse dementia outcomes. The study suggests that genotype may modify the relationship between meat intake and cognitive outcomes. The findings were based on a longitudinal cohort study with up to 15 years of follow-up. Dietary intake was assessed using validated food frequency questionnaires. Cognitive function was evaluated using standardized tests, and dementia diagnoses were based on clinical and cognitive assessments. The study's results highlight the potential for personalized nutrition strategies based on genetic background.
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