In a study published in the journal Neurology, Dr. Daniel Wang, an assistant professor of medicine at the Brigham and Women’s Hospital and Harvard Medical School, and his team report that people who eat more processed red meat had a 14% higher risk of developing dementia over more than four decades that those who consumed minimal amounts.

People who eat more processed red meat have a greater risk of developing cognitive decline and dementia than those who eat very little red meat, a new study has found.

Consuming higher amounts of red meat, especially processed varieties, is linked to an increased risk of cognitive decline and dementia. Replacing red meat with healthier alternatives such as nuts, fish,

Dementia cases in the U.S. are expected to double by 2060, and poor diet is considered a risk factor. A new study found that eating processed red meat is associated with a 13% higher risk of dementia and cognitive decline.