Association of dietary meat consumption habits with neurodegenerative cognitive impairment: an updated systematic review and dose–response meta-analysis of 24 prospective cohort studies

Quan, Wei; Xu, Yang; Luo, Jie; Zeng, Maomao; He, Zhiyong; Shen, Qingwu; Chen, Jie

doi:10.1039/d2fo03168j

Cited by 5 publications

(2 citation statements)

References 53 publications

(103 reference statements)

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“…The relationship between red meat consumption and neurodegeneration and PD is still unclear. Our research identified a significant association between a preference for beef steak and an increased brain iron in motor regions as well as a decreased risk of PD; however, recent systematic reviews have found no association between red meat consumption and cognitive impairment, Alzheimer's disease, dementia, or PD 100,101 . Results may be so variegated because the actual iron absorbed from a meat will vary based on the cut and cooking method 102 as well as the presence or absence of iron absorption inhibitors or promoters in the meal 103 .…”

Section: Additional Factors That Influence the Hemochromatosis Brain Pvsmentioning

confidence: 50%

Dietary and Lifestyle Factors of Brain Iron Accumulation and Parkinson’s Disease Risk

Ahern,

Boyle,

Thompson

et al. 2024

Preprint

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Purpose: Iron is an essential nutrient which can only be absorbed through an individual's diet. Excess iron accumulates in organs throughout the body including the brain. Iron dysregulation in the brain is commonly associated with neurodegenerative diseases like Alzheimer's disease and Parkinson's Disease (PD). Our previous research has shown that a pattern of iron accumulation in motor regions of the brain related to a genetic iron-storage disorder called hemochromatosis is associated with an increased risk of PD. To understand how diet and lifestyle factors relate to this brain endophenotype and risk of PD we analyzed the relationship between these measures, estimates of nutrient intake, and diet and lifestyle preference using data from UK Biobank. Methods: Using distinct imaging and non-imaging samples (20,477 to 28,388 and 132,023 to 150,603 participants, respectively), we performed linear and logistic regression analyses using estimated dietary nutrient intake and food preferences to predict a) brain iron accumulation score (derived from T2-Weighted Magnetic Resonance Imaging) and b) PD risk. In addition, we performed a factor analysis of diet and lifestyle preferences to investigate if latent lifestyle factors explained significant associations. Finally, we performed an instrumental variable regression of our results related to iron accumulation and PD risk to identify if there were common dietary and lifestyle factors that were jointly associated with differences in brain iron accumulation and PD risk. Results: We found multiple highly significant associations with measures of brain iron accumulation and preferences for alcohol (factor 7: t=4.02, pFDR=0.0003), exercise (factor 11: t=-4.31, pFDR=0.0001), and high-sugar foods (factor 2: t=-3.73, pFDR=0.0007). Preference for alcohol (factor 7: t=-5.83, pFDR<1x10-8), exercise (factor 11: t=-7.66, pFDR<1x10-13), and high sugar foods (factor 2: t=6.03, pFDR<1x10-8) were also associated with PD risk. Instrumental variable regression of individual preferences revealed a significant relationship in which dietary preferences associated with higher brain iron levels also appeared to be linked to a lower risk for PD (p=0.004). A similar relationship was observed for estimates of nutrient intake (p=0.0006). Voxel-wise analysis of i) high-sugar and ii) alcohol factors confirmed T2-weighted signal differences consistent with iron accumulation patterns in motor regions of the brain including the cerebellum and basal ganglia. Conclusion: Dietary and lifestyle factors and preferences, especially those related to carbohydrates, alcohol, and exercise, are related to detectable differences in brain iron accumulation and alterations in risk of PD, suggesting a potential avenue for lifestyle interventions that could influence risk.

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Section: Additional Factors That Influence the Hemochromatosis Brain Pvsmentioning

confidence: 50%

Dietary and Lifestyle Factors of Brain Iron Accumulation and Parkinson’s Disease Risk

Ahern,

Boyle,

Thompson

et al. 2024

Preprint

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“…Despite the appeal of a dietary strategy for reducing dementia incidence, research has yielded mixed results. Although prevailing dietary wisdom (Quan et al ., 2022) indicates that lowering meat consumption may be beneficial for dementia outcomes, this is not universally accepted with Ylilauri et al ., (2022) finding that there is no association between animal product consumption and dementia. Other studies have found protective effects of egg (Lee et al ., 2021), whole milk (Muñoz-Garach et al , 2021), and meat consumption (Ngabirano et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

Dietary Trends and Dementia - A Multi-Country Ecological Analysis

Reed

2023

Preprint

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Background: This research evaluates the association between increased animal product consumption and population-level dementia incidence. Design/methodology/approach: Publicly available data from 54 countries across a 10-year span was used to conduct a multivariate panel data regression to determine significant relationships between dietary changes and rates of dementia. Fixed effects analysis controls for the effect of omitted time-invariant differences between countries. Findings: Excess calorie consumption is associated with a significant increase in dementia whereas fish consumption appears protective. On a population-level basis, increases in milk and egg consumption were associated with an increase in dementia rates. Meat, as a broadly defined category, was found to have no significant effect. Practical Implications: This study supports the well-documented benefits of calorie control and fish consumption to protect against dementia, but indicates that egg and milk consumption is associated with increased population-level dementia incidence. Originality/value: This research expands current literature by using an updated data set, evaluating considerably more countries, and utilizing a regression model that controls for the effects of time-invariant sources of heterogeneity in the data. Keywords: Nutrition Recommendations, Ecological Studies, Mediterranean Diet, Dementia, Blue Zone Diet, Western Diet, Alzheimer's Paper type: Research paper

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Correlation of dietary inflammation index and dietary pattern with mild cognitive impairment in patients with type 2 diabetes

Pu,

Xu,

Tong

et al. 2024

Endocrinología, Diabetes y Nutrición (English ed.)

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Association of dietary meat consumption habits with neurodegenerative cognitive impairment: an updated systematic review and dose–response meta-analysis of 24 prospective cohort studies

Abstract: The association between dietary meat consumption habits and neurodegenerative cognitive impairment (NCI) has been mentioned, but current studies have reported controversial results. Therefore, the present study systematically explored associations between...

Cited by 5 publications

References 53 publications

Dietary and Lifestyle Factors of Brain Iron Accumulation and Parkinson’s Disease Risk

Dietary and Lifestyle Factors of Brain Iron Accumulation and Parkinson’s Disease Risk

Dietary Trends and Dementia - A Multi-Country Ecological Analysis

Correlation of dietary inflammation index and dietary pattern with mild cognitive impairment in patients with type 2 diabetes

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