Red Meat & Gray Matter
A study just published in Neurology showed that eating more than the recommended levels of red and processed meat is linked to a higher likelihood of developing dementia or other forms of cognitive decline.
There’s a don’t panic message here before you read on though: this isn’t about not eating meat, it’s about eating the recommended amounts and types of meat. What’s the recommended amount of red meat to eat you ask? A serving is 3 ounces, or a hunk of meat about the size of a deck of cards (a standard 52-card deck mind you, not the chunky 112-card Uno deck).
A couple facts to get started: on average, Americans eat 57 pounds of beef per year, per person, more than twice the rest-of-world average of 24 pounds. And total meat consumption in the U.S. is a little mind-boggling: 264 pounds. 😲
A massive study was conducted that included 133,000 people who, at the start of the study, were an average of 49 years old and did not have dementia. These participants, their meat intake, and their cognitive decline were then studied over 43 years.
The study subjects who ate the equivalent of at least one serving per day of unprocessed red meat like beef, pork, lamb, and hamburger had a 16% higher likelihood of developing dementia or other cognitive decline than the participants who ate less than half a serving per day. So less red meat meant more cognitive ability.
There’s more.
The study also showed that replacing a daily red meat serving with chicken resulted in a 16% lower risk of developing cognitive decline. Nuts and legumes were even better at a 19% lower risk, and fish reeled in the best benefit at a 28% decline.
Moderation is key.
A burger here and a steak there aren’t your ticket to the memory care express in your golden years. But being mindful of portion sizes, choosing unprocessed meats over bacon, sausage, and salami, and swapping out something that had hooves for the feathered & finned options will do your mind a lifetime of good.
