A higher intake of meat may be linked to a lower risk of cognitive decline in older adults with a genetic predisposition to Alzheimer’s disease, according to a new study published in JAMA Network Open on March 19, 2026.
The research, conducted by Karolinska Institutet in Sweden, suggests that individuals carrying certain genetic markers associated with increased Alzheimer’s risk may experience a reduced rate of cognitive decline with greater meat consumption. This finding could lead to more personalized dietary recommendations for those at risk.
Approximately 30% of the Swedish population carries the APOE 3/4 or APOE 4/4 gene combinations, which are linked to an increased risk of Alzheimer’s disease. Among individuals already diagnosed with Alzheimer’s, nearly 70% have one of these genotypes.
The study followed over 2,100 participants in the Swedish National Study on Aging and Care, Kungsholmen (SNAC-K) for up to 15 years. All participants were 60 years or older and had no dementia diagnosis at the study’s start. Researchers analyzed the relationship between self-reported dietary habits and cognitive health, even as accounting for factors like age, sex, education, and lifestyle.
Individuals with the APOE 3/4 and 4/4 genotypes who consumed less meat had more than double the risk of developing dementia compared to those without these gene variants. However, this increased risk was not observed in the one-fifth of participants with the highest meat intake, whose median consumption was approximately 870 grams per week, based on a 2000-calorie daily diet.
“Those who ate more total meat showed a significantly better cognitive development and lower dementia risk, but only if they had the APOE 3/4 or 4/4 gene variants,” said Jakob Norgren, researcher at the Department of Neurobiology, Care Sciences and Society, Karolinska Institutet.
The findings highlight a potential gap in current dietary research regarding brain health and suggest that standard dietary advice may not be optimal for everyone. “For people who are aware that they belong to the genetic risk group, the results offer hope; the risk may be modifiable through lifestyle adjustments,” Norgren added.
The type of meat consumed too appears to play a role. According to the study, a lower proportion of processed meat in the overall meat intake was associated with a lower dementia risk, regardless of APOE genotype.
Sara Garcia-Ptacek, assistant professor at the same institution, noted that researchers also observed a significant reduction in mortality, regardless of cause, among APOE 3/4 and 4/4 carriers who consumed higher amounts of unprocessed meat.
Because this study was observational, researchers emphasize the need for intervention studies to better establish cause-and-effect relationships. “Clinical trials are now needed to design dietary recommendations tailored to APOE genotype,” Norgren stated. “Since the prevalence of APOE4 is approximately twice as high in the Nordic countries as in Mediterranean countries, we are particularly well suited to research tailored dietary advice for this risk group.”
The research was funded by several organizations including the Alzheimer’s Foundation, the Dementia Foundation, the Emil and Wera Cornells Foundation, the Leif Lundblad family, the Swedish Research Council, and FORTE. Researchers reported no related conflicts of interest.
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