Eating red meat can increase the risk of Alzheimer's. This was revealed by a recent research published in the Journal of Alzheimer's Disease by a Californian team led by George Bartzokis, of the University of California, Los Angeles, which showed for the first time how an excess of iron in the brain could be the cause of the most common form. of senile dementia.
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Eating red meat could increase the risk of Alzheimer's. This was revealed by a recent research published in the Journal of Alzheimer's Disease by a Californian team led by George Bartzokis, of the University of California, Los Angeles, which showed for the first time how excess iron in the brain could be the cause of the most common form of senile dementia.
Through brain scans of Alzheimer's patients, the researchers found that theaccumulation of iron in the brain it is related to tissue damage in those suffering from this disease. While this does not prove that Alzheimer's disease is caused only by high levels of iron in the brain, the research certainly suggests that the latter "may actually contribute to the cause".
And what factors contribute to the accumulation of iron in the brain? Researchers say the main culprits are the red meats and iron food supplements. Although a small amount of iron is needed by the body to ensure proper function of cells, many researchers believe that in high amounts it can be dangerous.
According to Marie Janson, of theAlzheimer’s Research UK, this new information can be used to educate and protect many people from the causes of the disease through a lifestyle change. "The accumulation of iron in the brain can be influenced by environmental factors that modify it, such as the amount of red meat and iron food supplements, or, in women, hysterectomies before menopause", concludes dr. Bartzokis.
Roberta Ragni
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