Recent research from Sweden has revealed that seniors with certain genetic predispositions to Alzheimer’s disease may benefit from increased meat consumption. The study focused on individuals carrying the APOE gene variants, specifically APOE 3/4 and APOE 4/4, which are associated with a heightened risk of developing dementia. Approximately 30% of the Swedish population carries these gene variants, and among Alzheimer’s patients, about 70% have one of these combinations.
Conducted by researchers at the Karolinska Institute, the study followed over 2,100 Swedish participants aged 60 and older, who reported their dietary habits and cognitive health over a period of up to 15 years. The findings indicated that those with the APOE gene variants who consumed higher amounts of meat—averaging 870 grams per week—had a significantly lower risk of cognitive decline compared to those who consumed less meat. In contrast, those in the low meat intake group with these gene variants showed more than double the risk of developing dementia.
The study also noted that the type of meat consumed mattered, with lower proportions of processed meat linked to reduced dementia risk. Additionally, a higher intake of unprocessed meat was associated with a significant decrease in early mortality among APOE carriers.
While these findings suggest a potential modifiable risk factor for individuals with the APOE gene variants, the researchers emphasized the observational nature of the study and called for further intervention studies to establish causal relationships. They also highlighted the need for tailored dietary recommendations based on genetic risk factors, particularly in populations with a higher prevalence of the APOE4 variant.