Higher Meat Intake Linked to Lower Dementia Risk in Some Individuals

A study by Karolinska Institutet, published in JAMA Network Open, suggests that higher meat consumption may help reduce dementia risk in certain genetically predisposed individuals.

Researchers focused on older adults carrying variants of the APOE gene, particularly APOE 3/4 and 4/4, which are strongly associated with Alzheimer’s disease. Tracking over 2,100 participants for up to 15 years, the study found that those with these gene variants who consumed more meat showed slower cognitive decline and a lower risk of dementia.

In contrast, individuals with lower meat intake and the same genetic risk had more than double the likelihood of developing dementia. Unprocessed meat appeared more beneficial, while higher intake of processed meat was linked to increased risk regardless of genetic profile.

Although the findings are observational, they highlight the potential for personalised nutrition strategies based on genetic risk factors.

02-04-2026