Bacon consumption may increase risk of dementia by 13%

Researchers believe that chemicals released during the digestion of red meats such as bacon may aid the build-up of toxic proteins in the brain, while fat and salt also pose a risk of damaging the health of brain cells.
The traditional British breakfast has been linked to an increased risk of developing dementia, and leading scientists claim that giving up the classic snack could reduce the risk of developing the disease by up to 20%.
Although not an everyday choice for many, bacon is a staple of the British breakfast - whether smoked or unsmoked, in a sandwich or as part of a full English breakfast. 
But new research has shown that the meat can increase your risk of dementia, meaning that overindulging in bacon sandwiches could increase your chances in later life.
According to researchers at Harvard University, giving up bacon could reduce your risk of developing the disease by up to a fifth. But for millions of Brits, the news may not be the easiest to digest, as bacon breakfast sandwiches have been named the UK's best-loved sandwich.
Researchers believe that chemicals released when red meats such as bacon are digested can aid the build-up of toxic proteins in the brain, while fat and salt also pose a risk of damaging the health of brain cells. With processed meats, such as bacon and sausages, the danger is even more pronounced.
Harvard researchers used data from 134,000 middle-aged Americans and found that those who ate an average of two pieces of bacon a day had a higher risk of developing dementia. They found that those who ate a little bacon for breakfast were 13% more likely to develop the disease than those whose consumption was 'minimal', but not full vegetarians.
Those who consumed meat were also found to be about 16% more likely to report "subjective cognitive decline", where they felt their memory was deteriorating. The author of the study, which was published in the journal Neurology, Dr Daniel Wang, said meat appears to age the brain faster.
"Red meat is high in saturated fat and has been shown in previous studies to increase the risk of type 2 diabetes and heart disease, which are associated with poor brain health," Wang said.
"Our study found that processed red meat may increase the risk of cognitive decline and dementia. But the good news is that it also found that replacing it with healthier alternatives, such as nuts, fish and poultry, can reduce a person's risk. Dietary guides typically focus on conditions such as heart disease and diabetes, while brain health is discussed less often. We hope our results will encourage more frequent consideration of the link between diet and the brain," the expert added.
The UK's National Health Service recommends that red meat is eaten as part of a balanced diet as it contains important vitamins. But it added: "It is recommended not to eat too much red meat, processed meat or meat high in saturated fat as this can lead to health problems." | BGNES