Diets high in Meat May Increase Dementia Risk, Study Finds

Sharon Moore February 25, 2014

Cooking meat leads to the production of advanced glycation end products (AGES) which cause a build-up of dangerous proteins in the brain, leading to impaired cognitive function – a new study found.

AGES have also been linked to diseases such as type-2 diabetes. Such compounds are formed when proteins or fats react with sugar. This can happen naturally and during the cooking process.

In the new study, researchers at Icahn School of Medicine at Mount Sinai, New York, tested the effect of AGES on mice and people, and found that a diet rich in AGES affects the chemistry of the brain, increasing the risk of dementia. These potentially dangerous chemicals may lead to a build-up of defective beta amyloid protein, which is a hallmark of Alzheimer’s disease.

On the other hand, mice that were fed with a low-AGES diet were able to prevent the production of damaged amyloid.

Meanwhile, a short-term analysis of people over 60 suggested a link between high levels of AGES in the blood and cognitive decline.

"We report that age-related dementia may be causally linked to high levels of food advanced glycation end products.” the researchers wrote. "Importantly, reduction of food-derived AGES is feasible and may provide an effective treatment strategy."

"The results are compelling.” said Derek Hill, a professor of medical imaging sciences at University College London, who was not part of the study. “Because cures for Alzheimer’s disease remain a distant hope, efforts to prevent it are extremely important, but this study should be seen as encouraging further work, rather than as providing definitive answers.” According to Hill, the new research suppers the growing idea that using preventative strategies might reduce the prevalence of Alzheimer’s disease and other forms of dementia in the society.

Meanwhile, Dr Simon Ridley, from the charity Alzheimer’s Research UK, said "Diabetes has previously been linked to an increased risk of dementia, and this small study provides some new insight into some of the possible molecular processes that may link the two conditions.”

"It’s important to note that the people in this study did not have dementia. This subject has so far not been well studied in people, and we don’t yet know whether the amount of AGES in our diet might affect our risk of dementia."

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Cooking meat ’may be dementia risk’