In this discussion, Debbie Monterrey interviews researcher Sarah Lovegreen about a major longitudinal study on the link between processed red meat consumption and cognitive decline. Key points from their conversation include:

• The study followed over 130,000 participants and found that eating about 2 servings of processed red meat per week was associated with a 14% increase in cognitive decline compared to eating it only twice a month.

• However, substituting processed red meat with non-meat protein sources like nuts, legumes, and tofu had a 20% protective effect on cognitive function.

• Lovegreen emphasizes that a whole foods diet, rich in fruits, vegetables, and lean proteins, is best for brain health according to the research.

• She also notes that the Alzheimer's Association is conducting further studies to identify lifestyle factors that can help prevent dementia.