A Prospective Study of Long‐Term Red Meat Intake, Risk of Dementia, and Cognitive Function in US Adults
Yuhan Li, Yanping Li, Xiao Gu, Yuxi Liu, Danyue Dong, Jae H. Kang, Molin Wang, Heather Eliassen, Walter C. Willett, Meir J. Stampfer, Dong D. Wang · 2025
Read A Prospective Study of Long‐Term Red Meat Intake, Risk of Dementia, and Cognitive Function in US Adults by Yuhan Li, Yanping Li, Xiao Gu, Yuxi Liu, Danyue Dong, Jae H. Kang, Molin Wang, Heather Eliassen, Walter C. Willett, Meir J. Stampfer, Dong D. Wang (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11716131.txt.
Description
Yuhan Li and co-authors follow red meat intake and brain health in United States adults in this 2025 study. Past work gave mixed answers on whether meat harms thought and memory. The team uses decades of diet records from large nurse and health worker groups.
Close to ninety thousand adults were tracked, with thousands of dementia cases noted over the years. Eating more processed red meat linked to a higher dementia risk than eating very little. It also linked to faster aging of memory and overall thought. Swapping a daily serving of processed meat for nuts and beans linked to a lower risk. Plain red meat showed a weaker link, tied to self-felt decline in thought.
Catalog record
| CREATOR | Yuhan Li, Yanping Li, Xiao Gu, Yuxi Liu, Danyue Dong, Jae H. Kang, Molin Wang, Heather Eliassen, Walter C. Willett, Meir J. Stampfer, Dong D. Wang |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 3 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |