A new study links processed red meat to a 13% higher dementia risk. Replacing it with nuts, legumes, or fish may lower the risk by 20%, supporting the connection between diet and brain health.
Researchers suggest that saturated fats, salt, and gut microbiome changes, including TMAO production, may link red meat to dementia risk. These findings emphasize the importance of dietary choices for both physical and cognitive health, highlighting the potential to reduce dementia risk through simple dietary changes.
