Consumption of processed meat is associated with an increased risk for depression

Scientists from the University of Leeds’ Institute of Nutritional Epidemiology used data from 500,000 people, finding that eating 25g of processed meat per day, equivalent to one rasher of a bag, is associated with 44% increased risk of developing the disease.

But their findings also show that eating some unorganized red meat, such as beef, pork or veal, could be unhealthy, as people who ate 50g a day were 19% so likely to develop dementia.

The researchers studied a possible link between meat consumption and the development of depression, a health condition that affects 5% -8% of people over 60 worldwide.

Their findings, titled Meat Consumption and Risk of Dementia Event: a cohort study of 493888 UK Biobank participants, are published today in the American Journal of Clinical Nutrition.

Globally, the incidence of dementia is increasing and diet as a changing factor may play a role. Our research contributes to the growing body of evidence linking the consumption of processed meat, to an increased risk for a range of non-communicable diseases. “

Huifeng Zhang, Principal Investigator, PhD Student, University of Leeds School of Food and Nutrition Science

The research was led by Professor Janet Cade and Professor Laura Hardie, both at Leeds.

The team analyzed data provided by UK Biobank, a database containing in-depth genetic and health information from half a million participants aged 40 to 69 in the UK, to study associations between eating different types of meat. and the risk of developing depression.

The data included the frequency of participants eating different types of meat, with six choices ranging from not once or more per day, collected in 2006-2010 by Biobank UK. The study did not specifically assess the effect of a vegetable or vegan diet on dementia risk, but did include data from people who reported not eating red meat.

Among participants, 2,896 cases of dementia emerged over eight years of follow-up. These people were generally older, economically poorer, less educated, more likely to smoke, less physically active, more likely to have a history of stroke and family dementia, and more likely to be people who gene behavior that is strongly associated with depression. More men than women were diagnosed with dementia in the study population.

Some people were three to six times more likely to develop dementia due to well-established genetic factors, but the results show that the risks from eating processed meat were at least the same. a person tended to develop the disease.

Those who ate higher amounts of processed meat were more likely to be male, less educated, smokers, obese or obese, had lower levels of vegetables and fruits, and had more energy, protein and fat. in them (including saturated fat).

Meat consumption has been associated with dementia risk in the past, but it is believed to be the first large-scale study of participants over time to examine an association between specific meat types and sizes, and the risk of developing the disease.

There are approximately 50 million cases of dementia worldwide, with approximately 10 million new cases diagnosed each year. Alzheimer’s Disease accounts for 50% to 70% of cases, and viral depression about 25%. Development and improvement are related to genetic and environmental factors, including diet and lifestyle.

Ms Zhang said: “Further testing is needed, but the management of the effects linked to conventional healthy eating guidelines suggests that lower intake of unprocessed red meat may be beneficial to health.”

Dr Cade said: ‘Anything we can do to investigate potential risk factors for depression can help us reduce levels of this debilitating condition. This analysis is the first step toward understanding whether what we eat may affect that risk. “