Meat Intake and Dementia Risk Study

A new study from Karolinska Institute, published in JAMA Network Open, suggests that older individuals with a genetic risk for Alzheimer's disease (APOE 3/4 or 4/4 genotypes) did not experience the expected increase in cognitive decline and dementia risk if they consumed relatively large amounts of meat. The study, led by Jakob Norgren, followed over 2,100 participants in Sweden for up to 15 years. Findings indicate that those with higher meat intake (around 870 grams per week) had significantly slower cognitive decline and a lower risk of dementia, but only if they carried the specific APOE gene variants. Additionally, a lower proportion of processed meat in total meat consumption was associated with a lower risk of dementia regardless of APOE genotype, as noted by Sara Garcia-Ptacek. The research also observed a reduction in all-cause mortality in APOE 3/4 and 4/4 carriers with higher unprocessed meat consumption. The study highlights the need for individualized dietary advice based on genetic profiles and calls for clinical trials to confirm causal relationships. Funding for the research was provided by entities including the Alzheimer s Foundation of America, Lumina Foundation, Emil and Wera Cornell Foundation, Leif Lundblad family, Sweden — Swedish Research Council, and Forte.