瑞典研究显示,高摄入未经加工的肉类与老年人患有阿尔茨海默病相关基因认知衰退速度减慢和痴呆风险降低有关. High unprocessed meat intake linked to slower cognitive decline and lower dementia risk in older adults with Alzheimer’s-related genes, per a Swedish study.

瑞典对2100多名60岁及以上的成年人进行的一项研究发现,如果每周吃870克左右肉类 (尤其是未经加工的) 的话,那么与阿尔茨海默氏症风险较高相关的3/4或4/4基因变异APOE的人会出现认知衰退速度更慢和痴呆率更低. A Swedish study of over 2,100 adults aged 60 and older found that those with APOE 3/4 or 4/4 gene variants—linked to higher Alzheimer’s risk—had slower cognitive decline and lower dementia rates if they ate about 870 grams of meat weekly, especially unprocessed types. 在这个群体中, 不加工肉类摄入量较高也与死亡风险降低有关. Higher unprocessed meat intake also tied to lower death risk in this group. 低加工肉食量减少了痴呆症的风险, 不管遗传因素如何. Lower processed meat consumption reduced dementia risk regardless of genetics. 这项以观察为基础的研究表明,饮食建议可能需要根据遗传特征进行个性化定制,但研究者强调需要临床试验来确认结果. The study, observational in nature, suggests dietary advice may need personalization based on genetic profile, but researchers stress clinical trials are needed to confirm results.