Dementia, including Alzheimer's disease, is the leading cause of death in the UK, with memory problems being a primary symptom.

Reducing red and processed meat consumption can lower the risk of serious health issues such as diabetes, cancer, and heart disease, which also share risk factors with dementia.

A comprehensive US-based study involving over 133,000 healthcare professionals found that higher intake of processed red meat was linked to a 16% increased risk of developing dementia over 40 years.

Specifically, consuming about two servings of processed red meat weekly raised dementia risk by 14%, compared to those who ate less than three servings monthly.

Lower consumption of red and processed meat was associated with a significant decrease in the risk of death from cancer and heart disease; nearly 10% of deaths could have been prevented if red meat intake was kept below 42 grams daily.

The high salt content in processed meats can elevate blood pressure, compounded by obesity and sedentary lifestyles, which also contribute to Alzheimer's risk.

Research shows that gut health plays a crucial role in brain disorders; prebiotics and probiotics can enhance gut health and potentially lower dementia risk.

Incorporating 'good fats' from sources such as nuts, fatty fish, olive oil, and avocado may help protect against dementia and cognitive decline.

A balanced diet rich in plants, beans, and healthy fats, along with regular exercise, is recommended to reduce the risk of dementia and heart disease.

A growing number of people are adopting meat-free diets at the start of 2025, which is beneficial for the planet, animals, and personal health.

A review published in 2023 indicated a 44% higher risk of dementia among individuals consuming high amounts of ultra-processed foods, although moderate consumption was not linked to increased risk.

Moderation is essential in any diet, as excessive intake of any food, including protein, can lead to health issues such as kidney dysfunction.