Science red meat alzheimers

Published on May 21st, 2012 | by Kim LaCapria


Red Meat and Butter Tied to Higher Alzheimer’s Risk

red meat alzheimers

Ugh, it looked like a banner year for lazy ways to weight loss and health- with the discovery of a pound-shedding bread as well as research that proved popcorn was in many ways healthier than fruits and veggies– but the “good things aren’t bad for you” streak seems to have screeched to a halt with some unpleasant research regarding red meat and butter.

Yes, red meat and butter- two utterly crucial ingredients in a fantastic prime rib dinner have been linked to Alzheimer’s Disease in a study out of Harvard and… excuse me, I am having difficulty in seeing the words on the screen through my tears. Scientists at Harvard discovered that women over the age of 65 were affected by fat in their diets, experiencing reduced cognitive function when foods they consumed were heavy in the kinds of fats in red meat.

Dr. Oliva Okereke of the Harvard-affiliated Brigham and Women’s Hospital explained:

“When looking at changes in cognitive function, what we found is that the total amount of fat intake did not really matter, but the type of fat did.”

Okereke continued:

“Substituting in the good fat in place of the bad fat is a fairly simple dietary modification that could help prevent decline in memory.”

The study of more than 6,000 women was published in the journal Annals of Neurology.



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About the Author

Kim LaCapria is a writer and editor based in New York. A longtime information junkie, she began blogging full-time at the Inquisitr in 2009. Prior to that, she worked as a marketing assistant in the cosmetics and skincare industry. In addition to her writing for fortytwotimes, she also writes for Medacity and The Inquisitr. Kim is also a contributor for SocialNewsDaily, Indyposted, and TotallyMoney. In the past, she contributed to Lipstick and Luxury and managed social media accounts and blogs for several small and mid-sized businesses.

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