Dre Anne-Julie Tessier, Dt.P., Ph.D., auteur sur Observatoire de la prévention de l'Institut de Cardiologie de Montréal

Dre Anne-Julie Tessier, Dt.P., Ph.D.

Professeure adjointe, Département de Nutrition, Université de Montréal, Chercheuse, Centre EPIC de l’Institut de Cardiologie de Montréal et Scientifique invitée, Department of Nutrition, Harvard School of Public Health.

Red Meat Consumption May Increase the Risk of Cognitive Decline and Dementia

5 August 2025

Dre Anne-Julie Tessier, Dt.P., Ph.D. | Dr Louis Bherer, Ph. D., Neuropsychologue

A study reports that a higher intake of red meat, particularly processed meats, is associated with about a 15% increase in the risk of cognitive decline and dementia compared to a lower intake.