Scientists from the College’s Dietary Epidemiology Group used information from 500,000 folks, discovering that consuming a 25g serving of processed meat a day, the equal to 1 rasher of bacon, is related to a 44% elevated threat of growing the illness.
However their findings additionally present consuming some unprocessed pink meat, corresponding to beef, pork or veal, could possibly be protecting, as individuals who consumed 50g a day have been 19% much less prone to develop dementia. 
The researchers have been exploring whether or not there’s a hyperlink between consumption of meat and improvement of dementia, a well being situation which impacts 5%-8% of over 60s worldwide.
Their outcomes, titled Meat consumption and threat of incident dementia: cohort research of 493,888 UK Biobank members, are revealed in the present day within the American Journal of Medical Vitamin.
Lead researcher Huifeng Zhang, a PhD pupil from Leeds’ College of Meals Science and Vitamin, mentioned: “Worldwide, the prevalence of dementia is rising and weight loss program as a modifiable issue may play a task.
“Our analysis provides to the rising physique of proof linking processed meat consumption to elevated threat of a variety of non-transmissible illnesses.” 
The analysis was supervised by Professors Janet Cade and Laura Hardie, each at Leeds.
The workforce studied information offered by UK Biobank, a database containing in-depth genetic and well being data from half 1,000,000 UK members aged 40 to 69, to analyze associations between consuming several types of meat and threat of growing dementia.  
The info included how typically members consumed totally different sorts of meat, with six choices from by no means to at least once every day, collected in 2006-2010 by the UK Biobank. The research didn’t particularly assess the affect of a vegetarian or vegan weight loss program on dementia threat, however it included information from individuals who mentioned they didn’t eat pink meat. 
Among the many members, 2,896 instances of dementia emerged over a median of eight years of comply with up. These folks have been usually older, extra economically disadvantaged, much less educated, extra prone to smoke, much less bodily energetic, extra prone to have stroke historical past and household dementia historical past, and extra prone to be carriers of a gene which is very related to dementia. Extra males than girls have been recognized with dementia within the research inhabitants.  
Some folks have been three to 6 occasions extra prone to develop dementia attributable to effectively established genetic elements, however the findings recommend the dangers from consuming processed meat have been the identical whether or not or not an individual was genetically predisposed to growing the illness. 
Those that consumed increased quantities of processed meat have been extra prone to be male, much less educated, people who smoke, chubby or overweight, had decrease intakes of greens and fruits, and had increased intakes of power, protein, and fats (together with saturated fats). 
Meat consumption has beforehand been related to dementia threat, however that is believed to be the primary large-scale research of members over time to look at a hyperlink between particular meat varieties and quantities, and the danger of growing the illness. 
There are round 50 million dementia instances globally, with round 10 million new instances recognized yearly. Alzheimer’s Illness makes up 50% to 70% of instances, and vascular dementia round 25%. Its improvement and development are related to each genetic and environmental elements, together with weight loss program and way of life.  
Ms Zhang mentioned: “Additional affirmation is required, however the course of impact is linked to present wholesome consuming pointers suggesting decrease intakes of unprocessed pink meat could possibly be helpful for well being.”
Professor Cade mentioned: “Something we will do to discover potential threat elements for dementia might assist us to cut back charges of this debilitating situation. This evaluation is a primary step in direction of understanding whether or not what we eat may affect that threat.”
