According to recent research, bacon is tasty, but it risks developing this brain disease.
We all know bacon is one of America's most beloved foods, from bacon donuts to bacon-wrapped treats and even bacon festivals (yep, they exist). However, a recent study is advising us to reduce spending on our bacon consumption after researchers discovered a link between the popular cured meat and dementia. Research also provides an unexpected slice of hope for meat-eaters.
Many low-carb and even clean-eating diets that have been popular in recent years have permitted bacon lovers to enjoy. Bacon is versatile, quick to make, and delicious—but scientists in the United Kingdom have discovered a link between this high-fat, high-sodium breakfast meal and cognitive problems in a new study published in the American Journal of Clinical Nutrition.
The Nutritional Epidemiology Group at the University of Leeds looked at four years' worth of data from a vast sample of approximately 500,000 persons aged 40 to 69. According to the results, people who consume 25 grams (just under one ounce) of processed meat per day are 44 percent more likely to develop dementia than those who do not consume processed meat.
What's the cause?
Cardiovascular and blood pressure problems are two of the most severe side effects of deli meat consumption. Research has also shown that poor lifestyle choices (such as overeating fat and salt) may reduce blood flow to the brain, affecting memory and cognition. According to the National Institute of Health, past research has found that smoking and diabetes are both linked to dementia.
The study from the United Kingdom found one surprising piece of good news: while processed meats like bacon may increase the risk of dementia, a diet rich in unprocessed red meats (such as steak) reduced the risk by nearly 19 percent.