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.

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