Do you love your bacon? Then take note: a new study has suggested that eating processed food can add to dementia risk. The study is based on some 130,000 subjects whose eating habits were tracked by US researchers over 40 years.

<h2>What did the study find?</h2>

The study was done on 130,000 health workers including nurses over a period of 43 years. Their diet information was tracked every 2-4 years with questions like how much of bacons, hot dogs, sausages, salami and sandwich meat they had in this period, The Guardian said in a report.

The study, presented to an Alzheimer’s Association conference in the US recently, found that 11,000 participants developed dementia during the follow-up.

The Guardian, citing the research, said that two servings of processed red meat per week raised cognitive decline risk by 14 per cent in the study subjects, as opposed to three servings per month.

Also read:&nbsp;<a data-ved="2ahUKEwjV16e3odGHAxWJkq8BHfffAH8QxfQBKAB6BAgPEAE" href="https://www.wionews.com/science/frequently-nose-picking-leading-cause-of-progressive-dementia-study-687765" jsname="YKoRaf" ping="/url?sa=t&amp;source=web&amp;rct=j&amp;opi=89978449&amp;url=https://www.wionews.com/science/frequently-nose-picking-leading-cause-of-progressive-dementia-study-687765&amp;ved=2ahUKEwjV16e3odGHAxWJkq8BHfffAH8QxfQBKAB6BAgPEAE">Frequent nose-picking leading cause of progressive dementia: Study - Science News</a> 
 
"By studying people over a long period of time, we found that eating processed red meat could be a significant risk factor for dementia,” said lead author Dr Yuhan Li, an assistant professor at the Brigham and Women’s hospital in Boston.

Li, who conducted the study at the Harvard TH Chan school of public health in Boston recommended that dietary guidelines should include recommendations to promote brain health.

<h2>How to reduce risk of dementia if you love processed red meat</h2>

According to the study, risk of dementia can be reduced by a good 23 per cent if one replaces one daily serving of processed red meat with nuts, beans or tofu, The Guardian report said. The risk can also be reduced if processed red meat is consumed along with nuts, beans or tofu.&nbsp;

Processed red meat had already been linked to risks of cancer, heart disease and type 2 diabetes.

<h2>What is dementia?</h2>

The Alzheimers' Association defines dementia as&nbsp;"a general term for&nbsp;loss of memory, language, problem-solving and other thinking abilities that are severe&nbsp;enough to interfere with daily life." It is not a specific disease but a set of debilitating conditions involving cognitive decline, often associated with age.

Watch:&nbsp;Gravitas: Does body composition affect risk for dementia?

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According to World Health Organization,&nbsp;more than 55 million people have dementia worldwide. Every year, there are nearly 10 million new cases, as per the UN health agency.

There will be an estimated 153 million people living with dementia by 2050, a three-fold rise from current levels.

(With inputs from agencies)

Do you love your bacon? Then take note: a new study has suggested that eating processed food can add to dementia risk. The study is based on some 130,000 subjects whose eating habits were tracked by US researchers over 40 years.

Do you love your bacon? Then take note: a new study has suggested that eating processed food can add to dementia risk. The study is based on some 130,000 subjects whose eating habits were tracked by US researchers over 40 years. What did the study find? The study was done on 130,000 health workers including nurses over a period of 43 years. Their diet information was tracked every 2-4 years with questions like how much of bacons, hot dogs, sausages, salami and sandwich meat they had in this period, The Guardian said in a report. The study, presented to an Alzheimer’s Association conference in the US recently, found that 11,000 participants developed dementia during the follow-up. The Guardian, citing the research, said that two servings of processed red meat per week raised cognitive decline risk by 14 per cent in the study subjects, as opposed to three servings per month. Also read: Frequent nose-picking leading cause of progressive dementia: Study - Science News "By studying people over a long period of time, we found that eating processed red meat could be a significant risk factor for dementia,” said lead author Dr Yuhan Li, an assistant professor at the Brigham and Women’s hospital in Boston. Li, who conducted the study at the Harvard TH Chan school of public health in Boston recommended that dietary guidelines should include recommendations to promote brain health. How to reduce risk of dementia if you love processed red meat According to the study, risk of dementia can be reduced by a good 23 per cent if one replaces one daily serving of processed red meat with nuts, beans or tofu, The Guardian report said. The risk can also be reduced if processed red meat is consumed along with nuts, beans or tofu. Processed red meat had already been linked to risks of cancer, heart disease and type 2 diabetes. What is dementia? The Alzheimers' Association defines dementia as "a general term for loss of memory, language, problem-solving and other thinking abilities that are severe enough to interfere with daily life." It is not a specific disease but a set of debilitating conditions involving cognitive decline, often associated with age. Watch: Gravitas: Does body composition affect risk for dementia? × According to World Health Organization, more than 55 million people have dementia worldwide. Every year, there are nearly 10 million new cases, as per the UN health agency. There will be an estimated 153 million people living with dementia by 2050, a three-fold rise from current levels. (With inputs from agencies)

Do you love your bacon? Eating processed red meat can add to your dementia risk, suggests large study

According to a new study, Climate impact labels on foods such as red meat are an effective way to get people to stop choosing options that negatively affect the planet.

WION Climate Tracker | Study: Climate impact labels could help people eat less red meat

Research about what is healthy comes so thick and fast -- red meat can appear good for you one week, stroke-inducing the next -- that a confused public often struggles to keep up.

But a massive new review published on Monday aims to look beyond the latest study by evaluating the available evidence on a range of health topics and giving it a star rating.

The US-based Institute for Health Metrics and Evaluation (IHME), which has become a global reference for health statistics, analysed the existing research in 180 areas to find out how much a particular risk factor, such as smoking, is linked to a health outcome, such as lung cancer.

The connection between smoking and lung cancer was given the highest five-star rating, as was the link between high blood pressure and heart disease, which means that the evidence is solid and unlikely to change in the future.

However, nearly two-thirds of the risk-outcome relationships received only one or two stars, suggesting that the proof for a lot of widely believed health advice is weaker than might have been thought.

For example, evidence for a connection between eating a lot of unprocessed red meat and having a stroke was given just one star, meaning there was "no evidence of an association", the study said.

The links between red meat and colon cancer, breast cancer, ischaemic heart disease and diabetes were all given two stars.

Christopher Murray, IHME director and a senior author of several of the "Burden of Proof" studies published in the journal Nature Medicine, said he was "very surprised at how many of the diet risk-outcome relationships are relatively weak."

Murray told a press conference that the meta-analysis was prompted by concern that "everyone follows the latest published study," even though the results often "swing from one end to the other".

The researchers looked at the existing research on the subjects, crunched the numbers to find consistency, and then asked "what is the most conservative interpretation of the evidence?" Murray said.

Also read:&nbsp;<a href="https://www.wionews.com/entertainment/lifestyle/news-medical-expert-shares-ways-to-maintain-muscle-and-bone-health-with-diabetes-523191" hreflang="en">Medical expert shares ways to maintain muscle and bone health with diabetes</a>

- What about vegetables? -

The researchers investigated how eating more vegetables affected a range of health outcomes, looking at 50 studies encompassing 4.6 million participants across 34 countries.

Increasingly, the amount of vegetables people eat from zero to four a day led to a 23 per cent decline in the risk of ischaemic stroke, with the connection getting three stars, IHME epidemiologist and study co-author Jeffrey Stanaway said.

The link between eating vegetables and type two diabetes received only one star.

But "even under the most conservative interpretation of the evidence, vegetable consumption is significantly associated with reduced chronic disease risk," Stanaway said.

Experts not involved in the research called it interesting but warned against oversimplification.

Kevin McConway, a statistician at the UK's Open University, worried that "a great deal is inevitably lost" when complex studies were boiled down to a star rating.

Also read:&nbsp;<a href="https://www.wionews.com/videos/world-of-food-the-fascinating-tale-of-kebab-and-how-it-originated-523312" hreflang="en">World of Food: The fascinating tale of kebab and how it originated</a>

Duane Mellor, a dietician at the UK's Aston University, said the red meat research was "not that surprising" because it focused on unprocessed products.

"Typically it is intake of processed red meat, such as bacon and sausages, which have been associated with a higher risk of disease, which these papers did not report on," he said.

The IHME said it plans to update its findings as new research comes in, hoping the new tool will guide the choices of the public and policymakers.&nbsp;

It will also soon release findings about other health relationships including those involving alcohol, air pollution and further dietary factors.

Research about what is healthy comes so thick and fast -- red meat can appear good for you one week, stroke-inducing the next -- that a confused public often struggles to keep up.

Research about what is healthy comes so thick and fast -- red meat can appear good for you one week, stroke-inducing the next -- that a confused public often struggles to keep up. But a massive new review published on Monday aims to look beyond the latest study by evaluating the available evidence on a range of health topics and giving it a star rating. The US-based Institute for Health Metrics and Evaluation (IHME), which has become a global reference for health statistics, analysed the existing research in 180 areas to find out how much a particular risk factor, such as smoking, is linked to a health outcome, such as lung cancer. The connection between smoking and lung cancer was given the highest five-star rating, as was the link between high blood pressure and heart disease, which means that the evidence is solid and unlikely to change in the future. However, nearly two-thirds of the risk-outcome relationships received only one or two stars, suggesting that the proof for a lot of widely believed health advice is weaker than might have been thought. For example, evidence for a connection between eating a lot of unprocessed red meat and having a stroke was given just one star, meaning there was "no evidence of an association", the study said. The links between red meat and colon cancer, breast cancer, ischaemic heart disease and diabetes were all given two stars. Christopher Murray, IHME director and a senior author of several of the "Burden of Proof" studies published in the journal Nature Medicine, said he was "very surprised at how many of the diet risk-outcome relationships are relatively weak." Murray told a press conference that the meta-analysis was prompted by concern that "everyone follows the latest published study," even though the results often "swing from one end to the other". The researchers looked at the existing research on the subjects, crunched the numbers to find consistency, and then asked "what is the most conservative interpretation of the evidence?" Murray said. Also read: Medical expert shares ways to maintain muscle and bone health with diabetes - What about vegetables? - The researchers investigated how eating more vegetables affected a range of health outcomes, looking at 50 studies encompassing 4.6 million participants across 34 countries. Increasingly, the amount of vegetables people eat from zero to four a day led to a 23 per cent decline in the risk of ischaemic stroke, with the connection getting three stars, IHME epidemiologist and study co-author Jeffrey Stanaway said. The link between eating vegetables and type two diabetes received only one star. But "even under the most conservative interpretation of the evidence, vegetable consumption is significantly associated with reduced chronic disease risk," Stanaway said. Experts not involved in the research called it interesting but warned against oversimplification. Kevin McConway, a statistician at the UK's Open University, worried that "a great deal is inevitably lost" when complex studies were boiled down to a star rating. Also read: World of Food: The fascinating tale of kebab and how it originated Duane Mellor, a dietician at the UK's Aston University, said the red meat research was "not that surprising" because it focused on unprocessed products. "Typically it is intake of processed red meat, such as bacon and sausages, which have been associated with a higher risk of disease, which these papers did not report on," he said. The IHME said it plans to update its findings as new research comes in, hoping the new tool will guide the choices of the public and policymakers. It will also soon release findings about other health relationships including those involving alcohol, air pollution and further dietary factors.

How bad is red meat for you? Health risks get star ratings

A new study published by the scientific journal PNAS has shown that eating chips and drinking sugary beverages have&nbsp;a very low impact on the environment.

While analysing 57,000 products sold in supermarkets in Britain and Ireland, scientists found eating fruits and vegetables is better for the planet than eating meat and cheese.

Comparing the results with the nutritional qualities of these foods, the researchers hope that their study may allow consumers to shop more sustainably without sacrificing anything for their health.

As they are composed mostly of water, juice concentrates, sodas, or other fruit juices are among the products sold with the lowest environmental impact.

Also read |&nbsp;<a href="https://www.wionews.com/science/super-plant-that-holds-key-to-developing-drought-resistant-crops-discovered-504337" hreflang="en">'Super plant' that holds key to developing drought-resistant crops discovered</a>

The more sustainable a food is the better it is from a nutritional point of view and vice-versa, according to researchers.

Instead of analysing single ingredients, the study focused on multiple ingredients including sauces, prepared meals, and others.

A major challenge that the researchers faced during the study was the fact that only about three percent of the more than 57,000 products sold by eight food retailers had their composition fully disclosed.&nbsp;

As ingredients are notably listed in order of quantity used in Britain and Ireland, scientists developed an algorithm based on the few known pieces of information to evaluate the missing products.

While red meat has a high environmental impact, bread has a relatively low or intermediate impact on our surroundings.

If plant-based alternatives are used instead of meat, dairy, and eggs, it will have large environmental and health benefits, according to the study.

The researchers said that knowing the proportions and origin of different ingredients in a better manner would help to determine more precisely their impact on the environment. 
&nbsp;

(With inputs from agencies)

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A new study published by the scientific journal PNAS has shown that eating chips and drinking sugary beverages have a very low impact on the environment. While analysing 57,000 products sold in supermarkets in Britain and Ireland, scientists found eating fruits and vegetables is better for the planet than eating meat and cheese.

A new study published by the scientific journal PNAS has shown that eating chips and drinking sugary beverages have a very low impact on the environment. While analysing 57,000 products sold in supermarkets in Britain and Ireland, scientists found eating fruits and vegetables is better for the planet than eating meat and cheese. Comparing the results with the nutritional qualities of these foods, the researchers hope that their study may allow consumers to shop more sustainably without sacrificing anything for their health. As they are composed mostly of water, juice concentrates, sodas, or other fruit juices are among the products sold with the lowest environmental impact. Also read | 'Super plant' that holds key to developing drought-resistant crops discovered The more sustainable a food is the better it is from a nutritional point of view and vice-versa, according to researchers. Instead of analysing single ingredients, the study focused on multiple ingredients including sauces, prepared meals, and others. A major challenge that the researchers faced during the study was the fact that only about three percent of the more than 57,000 products sold by eight food retailers had their composition fully disclosed. As ingredients are notably listed in order of quantity used in Britain and Ireland, scientists developed an algorithm based on the few known pieces of information to evaluate the missing products. While red meat has a high environmental impact, bread has a relatively low or intermediate impact on our surroundings. If plant-based alternatives are used instead of meat, dairy, and eggs, it will have large environmental and health benefits, according to the study. The researchers said that knowing the proportions and origin of different ingredients in a better manner would help to determine more precisely their impact on the environment. (With inputs from agencies) Watch WION's live TV here: ×

Eating chips, drinking sugary beverages have very low environmental impact: Study

A study by the University of Oxford reveals that&nbsp;consuming processed meat, even in moderation, can increase the risk of heart disease by up to a fifth.

Experts of Oxford's&nbsp;Nuffield Department of Population&nbsp;Health have claimed that&nbsp;due to the high salt and saturated fat content in processed meats, eating 50g a day of&nbsp;meats like bacon, ham and sausages&nbsp;raises the risk of heart disease by a whopping 18 per cent.

To reduce the risk of dying from coronary heart disease, researchers recommend that people should cut their consumption of red and processed meat by three-quarters, or do without it altogether.

Also read |&nbsp;<a href="https://www.wionews.com/science/study-claiming-smokers-less-vulnerable-to-covid-19-retracted-as-authors-linked-to-tobacco-industry-379255">Study claiming smokers less vulnerable to COVID-19 retracted as authors linked to tobacco industry</a>

In contrast, no links were found between heart disease and poultry such as chicken or turkey that are lower in saturated fat, while the risk of heart diseases goes down to 9 per cent for unprocessed red meat, such as beef, lamb, and pork.

Despite the lack of a clear explanation, it is thought that saturated fat increases the unhealthy cholesterol level called low-density lipoprotein (LDL), while excessive salt intake increases blood pressure. Both substances are present in large quantities in processed meat and are recognised risk factors of coronary heart disease.

While it is an established fact that meat production is one of the major contributors to greenhouse gas emissions, Anika&nbsp;Knüppel, a co-lead author of the study, points out that their study shows reduced&nbsp;consumption of red and processed meat would benefit individual health as well.

Also read |&nbsp;<a href="https://www.wionews.com/science/plants-help-reduce-toxic-mercury-from-environment-says-study-375199">Plants help reduce toxic mercury from environment, says study</a>

She added that there was no consensus regarding the level of consumption that was considered safe.&nbsp;Instead, she advised that consumption should be as limited as possible, with once a week being the maximum. She called for public health guidelines to be strengthened so that more people would limit their intake of processed red meat.&nbsp;

Globally, more than nine&nbsp;million people die of coronary heart disease each year. In the UK, one in ten (or ten per cent) people die of coronary heart disease.&nbsp;The researchers predict that could be reduced to 9 per cent if people reduced their red meat intake by 75 per cent or stopped eating it completely.

Previous work from the same research team has indicated that even moderate intakes of red and processed meat are associated with an increased risk of bowel cancer.

To establish conclusively the link between coronary heart disease and red meat consumption, researchers analysed all the available evidence, including thirteen cohort studies following more than 1.4 million people for up to 30 years. White adults in Europe and the US were the subjects of the majority of studies.

A study by the University of Oxford reveals that consuming processed meat, even in moderation, can increase the risk of heart disease by up to a fifth. Experts of Oxford's Nuffield Department of Population Health have claimed that due to the high salt and saturated fat content in processed meats, eating 50g a day of meats like bacon, ham and sausages raises the risk of heart disease by a whopping 18 per cent.

A study by the University of Oxford reveals that consuming processed meat, even in moderation, can increase the risk of heart disease by up to a fifth. Experts of Oxford's Nuffield Department of Population Health have claimed that due to the high salt and saturated fat content in processed meats, eating 50g a day of meats like bacon, ham and sausages raises the risk of heart disease by a whopping 18 per cent. To reduce the risk of dying from coronary heart disease, researchers recommend that people should cut their consumption of red and processed meat by three-quarters, or do without it altogether. Also read | Study claiming smokers less vulnerable to COVID-19 retracted as authors linked to tobacco industry In contrast, no links were found between heart disease and poultry such as chicken or turkey that are lower in saturated fat, while the risk of heart diseases goes down to 9 per cent for unprocessed red meat, such as beef, lamb, and pork. Despite the lack of a clear explanation, it is thought that saturated fat increases the unhealthy cholesterol level called low-density lipoprotein (LDL), while excessive salt intake increases blood pressure. Both substances are present in large quantities in processed meat and are recognised risk factors of coronary heart disease. While it is an established fact that meat production is one of the major contributors to greenhouse gas emissions, Anika Knüppel, a co-lead author of the study, points out that their study shows reduced consumption of red and processed meat would benefit individual health as well. Also read | Plants help reduce toxic mercury from environment, says study She added that there was no consensus regarding the level of consumption that was considered safe. Instead, she advised that consumption should be as limited as possible, with once a week being the maximum. She called for public health guidelines to be strengthened so that more people would limit their intake of processed red meat. Globally, more than nine million people die of coronary heart disease each year. In the UK, one in ten (or ten per cent) people die of coronary heart disease. The researchers predict that could be reduced to 9 per cent if people reduced their red meat intake by 75 per cent or stopped eating it completely. Previous work from the same research team has indicated that even moderate intakes of red and processed meat are associated with an increased risk of bowel cancer. To establish conclusively the link between coronary heart disease and red meat consumption, researchers analysed all the available evidence, including thirteen cohort studies following more than 1.4 million people for up to 30 years. White adults in Europe and the US were the subjects of the majority of studies.

Red meat increases risk of heart diseases by 18%: Study

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