Higher Meat Intake Benefits cognitive health in Genetically Defined Subgroup: JAMA
Written By : Medha Baranwal
Medically Reviewed By : Dr. Kamal Kant Kohli
Published On 2026-04-09 14:45 GMT | Update On 2026-04-09 14:45 GMT
Sweden: Findings of a new study suggest that consuming more meat than typically recommended could provide health benefits for a specific genetically defined group, which makes up about 25% of the global population.
The study, published in JAMA Network Open, was led by Jakob Norgren from the Karolinska Institutet, Sweden, and explored how genetic variation in the apolipoprotein E (APOE) gene may influence the relationship between meat intake and cognitive health. The APOE ε4 variant is known to increase the risk of Alzheimer’s disease, prompting interest in whether dietary patterns could modify this risk.
To investigate this, researchers analyzed data from 2,157 older adults without dementia enrolled in the Swedish National Study on Aging and Care–Kungsholmen. Participants, aged 60 years and above, were followed for up to 15 years. Dietary intake was assessed using validated food frequency questionnaires, focusing on total meat consumption and the proportion of processed meat. Cognitive performance was tracked over time, and new cases of dementia were recorded.
Key Findings:
- Approximately 26% of participants had APOE ε3/ε4 or ε4/ε4 genotypes, associated with a higher genetic risk of cognitive decline.
- In this subgroup, higher meat consumption was linked to slower cognitive decline.
- Higher meat intake in these individuals was also associated with a reduced risk of developing dementia.
- This association was not observed in participants with other APOE genotypes, indicating a genotype-specific effect.
- Significant interactions were found between APOE genotype and meat consumption for global cognition and episodic memory.
- At higher levels of meat intake, the usual cognitive disadvantage seen in APOE ε4 carriers appeared to lessen.
- A higher proportion of processed meat intake was associated with an increased risk of dementia, irrespective of genotype.
- No significant differences were observed between unprocessed red meat and poultry in relation to cognitive outcomes.
The researchers also conducted additional analyses suggesting that higher intake of unprocessed meat may be linked to lower overall mortality among APOE ε4 carriers. These findings align with emerging evidence supporting the concept of gene-diet interactions in shaping long-term health outcomes.
Despite the robust design and extended follow-up period, the authors acknowledged several limitations. The study population was predominantly of Northern European origin, which may limit the applicability of the findings to more diverse populations. Dietary data were self-reported and may be subject to inaccuracies, and the possibility of residual confounding cannot be excluded. Additionally, survival bias may have influenced the results, as healthier individuals are more likely to remain in long-term studies.
The study highlights a potentially important interaction between genetics and diet, suggesting that higher meat consumption may benefit cognitive health in individuals with specific APOE genotypes. These findings highlight the need for more personalized nutritional approaches and further research to better understand how genetic factors can inform dietary recommendations aimed at preventing cognitive decline.
Reference:
Norgren J, Carballo-Casla A, Grande G, et al. Meat Consumption and Cognitive Health by APOE Genotype. JAMA Netw Open. 2026;9(3):e266489. doi:10.1001/jamanetworkopen.2026.6489
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