Next time you’re tempted by a hot dog or deli sandwich, you might want to reconsider your choice of snack.
Recent research has uncovered a troubling link between the consumption of processed meats and an increased risk of developing dementia.
Presented at this week’s Alzheimer’s Association International Conference, the research suggests that regularly eating ultra-processed red meats—such as hot dogs, bacon, sausage, salami, and bologna—could heighten the risk of dementia later in life.
Ultra-processed foods are those containing ingredients that aren’t typically found in a home kitchen, such as soy protein isolate, high fructose corn syrup, modified starches, and artificial additives. These findings contribute to a growing body of evidence linking UPFs with various health issues, including Type 2 diabetes and heart disease.
Common UPFs include breakfast cereals, sodas, and flavored yogurts. According to the study, diets high in UPFs often lack the essential nutrients found in fresh fruits and vegetables that may help reduce dementia risk.
Puja Agarwal, a nutritional epidemiologist at the Rush Alzheimer’s Disease Center in Chicago, explained to The New York Times that a diet rich in ultra-processed foods typically means less consumption of healthier options like fresh produce.
The precise reason these products may be detrimental to brain health is still unclear. However, previous studies have shown that diets lower in ultra-processed meats are associated with a reduced risk of cognitive disorders.
For instance, the REGARDS (Reasons for Geographic And Racial Differences in Stroke) study, which analyzed data from non-Hispanic Black and White Americans aged 45 and older between 2003 and 2007, found that a 10% increase in UPF consumption was linked to a higher risk of cognitive impairment and stroke.
Experts advise closely reading product labels to avoid UPFs. The Food and Drug Administration (FDA) is working on a new front-of-package labeling system to clearly indicate levels of sugar, sodium, and saturated fat.
