Red meat increases the threat of dementia

Boffins at Harvard University claim that removing red meat from your diet could slash the risk of the cognitive disease by up to a fifth.

The scientists think that chemicals released during the digestion of the breakfast favourites aid the build-up of toxic proteins in the brain while fat and salt can also damage brain cell health.

Data taken from 134,000 middle-aged Americans discovered that people who eat the equivalent of two rashers of bacon per day, on average, had a 13 per cent raised risk of dementia.

Study author Dr. Daniel Wang said: "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 both linked to reduced brain health.

"Our study found processed red meat may increase the risk of cognitive decline and dementia.

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