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HIGHER intake of unprocessed red meat has been linked to a lower risk of dementia, according to recent results from a long-term study in Sweden.

Run by the Karolinska Institutet, the study tracked the meat consumption of more than 2100 older adults over 15 years. All were older than 60 and had not been diagnosed with dementia.

It found that participants who carried a gene called Apolipoprotein E (APOE), which gives them a pre-disposition to dementia, had slower cognitive decline when they had higher meat consumption.

The researchers behind the study say clinical trials are now needed to develop dietary recommendations for people carrying the gene.

“There is a lack of dietary research into brain health, and our findings suggest that conventional dietary advice may be unfavourable to a genetically defined subgroup of the population,” said Sara Garcia-Ptacek from the Swedish Department of Neurobiology, Care Sciences and Society.

“For those who are aware that they belong to this genetic risk group, the findings offer hope; the risk may be modifiable through lifestyle changes.”

The study does challenge the findings of many other studies, which have linked red meat to a higher risk of disease. Findings of studies linking red meat to bad health outcomes have been challenged a lot recent years, with a groundswell of scientists coming together to formally recognise the importance of red meats.

Dr Kirstan Vessey, head of the visual neuroscience laboratory at the University of New England said the results of the study were important as Alzheimer’s drugs were not suitable and safe for everyone, meaning that preventing the disease was important.

“Meat is a controversial food, and it’s often linked to concerns about long-term disease burden, including heart disease and possibly dementia, so guidelines commonly recommend limiting it and especially processed meat (eg, cured meats/sausage),” Dr Vessey said.

“This new long term Swedish study is important because it suggests diet may not affect everyone the same way. Over 15 years, higher total unprocessed meat intake was associated with slower cognitive decline and roughly half the dementia risk in APOE ε4 carriers (one or two copies), compared with their lower meat intake counterparts.

“In contrast, higher processed meat intake was linked to worse outcomes. The results suggest that when it comes to reducing the risk of developing dementia, diet advice may need to be tailored to genetics.”