A new study from Karolinska Institutet published on March 19, 2026, suggests that high meat consumption may be associated with lower dementia risk for older adults with specific genetic vulnerabilities to Alzheimer's disease. The research, published in JAMA Network Open, followed over 2,100 individuals aged 60 or older for up to 15 years.
The study focused on carriers of the APOE gene variants - specifically APOE 3/4 or 4/4 combinations - which are present in nearly 70 percent of Alzheimer's disease patients. According to the findings, the one-fifth of participants who consumed the most meat showed no increased risk of cognitive decline and dementia.
Those who ate more total meat had significantly better cognitive development and lower dementia risk, but only if they had the APOE 3/4 or 4/4 gene variants
"Those who ate more total meat had significantly better cognitive development and lower dementia risk, but only if they had the APOE 3/4 or 4/4 gene variants," said Jakob Norgren, the study's lead author and researcher at Karolinska Institutet, in a statement.
The median meat consumption among participants was estimated at approximately 870 grams per week. Researchers noted they did not investigate whether similar effects could be achieved with plant protein or how ultra-processed foods might impact these findings.