A new study by Professor George Bartzokis and his colleagues from the University of California Los Angeles (UCLA), published in the Journal of Alzheimer’s Disease, has outlined a link between red meat consumption (high iron intake) and Alzheimer’s Disease.
Using advanced MRI technology, the research looked into the effects of iron consumption upon the hippocampus and thalamus – two parts of the brain which have rarely been looked at in relation to iron. The hippocampus is one of the first areas to be affected by Alzheimer’s, and a clear link was found between iron accumulation and tissue damage in that region. The disruption of neurons in the brain means more cells are destroyed, which leads to the classical signs of Alzheimer’s.
Although the study does not prove that iron causes the disease, it demonstrates that it can contribute to the cause. Too much iron promotes oxidative damage, which the brain is especially susceptible to.
Professor Bartzokis said: “The accumulation of iron in the brain may be influenced by modifying environmental factors, such as how much red meat and iron dietary supplements we consume and, in women, having hysterectomies before menopause.”
The study conforms with the general pattern of other recent studies in revealing how a meat-free diet can be ultimately conducive to our overall health.
