Recent scientific research shows that the consumption of meat products can have a positive effect on memory function in some people, especially in the elderly. Scientists have found that in individuals with certain variants of the APOE gene, eating more meat slows down the process of cognitive decline and reduces the risk of developing dementia.
It is reported that the ε3/ε4 and ε4/ε4 genotypes are usually associated with an increased risk of developing Alzheimer's disease. From this point of view, the study of the influence of diet on individuals with these gene variants is of particular importance. The research results were published in prestigious scientific publications, which further increased interest in this field.
The study included 2,157 participants over 60 years of age, initially without signs of dementia. During the 15-year observation period, signs of dementia were detected in 296 of them. Scientists analyzed participants with APOE ε3/ε4 and ε4/ε4 genotypes separately, noting that they constituted approximately one-fourth of the total number of participants.
It turned out that in this group, more consumption of meat products is associated with better cognitive indicators. In particular, in individuals who regularly and extensively consumed meat, memory decline slowed down, and the risk of dementia decreased by approximately 55%. In participants with other gene variants, such a clear relationship was not observed.
At the same time, the authors of the study also drew attention to an important aspect: excessive consumption of processed meat products can lead to negative consequences. That is, the type of meat and the degree of its processing also play an important role in human health.
Experts emphasize that this study is observational and does not fully prove a direct cause-and-effect relationship. Nevertheless, the results lead to a very interesting conclusion: the relationship between a person's diet and their brain health may be directly related to genetic characteristics.
This indicates that in the future, instead of recommending the same diet to everyone, it is necessary to develop personalized nutrition programs adapted to the genetic structure of each person. In short, the era of "one diet for everyone" seems to be gradually ending.
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