Older people with a genetic risk for Alzheimer’s disease did not show the expected cognitive decline or increased risk of dementia, even when they ate relatively large amounts of meat. This is shown in a new study published by Karolinska Institutet. JAMA network open. The results could contribute to the development of more personalized dietary advice.
APOE is a gene that influences Alzheimer’s disease risk. In Sweden, approximately 30% of the population are carriers of the APOE 3/4 or APOE 4/4 gene combination. Nearly 70% of people with Alzheimer’s disease have these genotypes.
When the Swedish Food Agency published a summary of its research on the link between diet and dementia last year, it called for further research to assess the possible link between meat consumption and the development of dementia.
The study tested the hypothesis that people with APOE 3/4 and 4/4 would have a lower risk of cognitive decline and dementia with higher meat intake, based on the fact that APOE4 is the evolutionarily oldest variant of the APOE gene and may have arisen at a time when our evolutionary ancestors ate a more animal-based diet. ”
Jakob Norgren, first author, Researcher, Department of Neurobiology, Care Sciences and Society, Karolinska Institutet
The study followed more than 2,100 participants from the Swedish National Study of Aging and Care (SNAC-K) in Kungsholmen for up to 15 years. All were over 60 years old and had not been diagnosed with dementia at the start of the study. Associations between self-reported diet and cognitive health indicators were analyzed, adjusting for age, gender, education, and lifestyle factors.
When meat intake was low, groups with APOE 3/4 and 4/4 had more than twice the risk of dementia than those without these genetic variants. However, the increased risk of cognitive decline and dementia in the risk group was not found among participants who consumed the most meat. Their median meat intake is estimated to be approximately 870 grams per week, standardizing daily energy intake to 2,000 calories.
“People who ate more meat overall had significantly slower cognitive decline and lower risk of dementia, but only if they had the APOE 3/4 or 4/4 gene variant,” says Jakob Norgren. He continues:
“Research on diet in relation to brain health is lacking, and our findings suggest that traditional dietary advice may be disadvantageous for genetically defined subgroups of the population.”For those who recognize themselves as belonging to this genetic risk group, the findings offer hope. Risks may be modifiable by lifestyle changes. ‘
This study also shows that the type of meat matters.
“A lower proportion of processed meat in total meat consumption was associated with a lower risk of dementia, regardless of APOE genotype,” said Sarah García Ptacek, an assistant professor in the department and last author of the study along with senior lecturer Erika J. Lauca.
This finding extends beyond brain health. In a follow-up analysis, researchers observed that increased raw meat intake significantly reduced all-cause mortality in APOE 3/4 and 4/4 carriers.
However, this study is observational and should be followed up with intervention studies that can better demonstrate causality.
“Clinical trials are currently needed to develop dietary recommendations tailored to APOE genotypes,” says Jakob Norgren. He continues:
“As the prevalence of APOE4 is approximately twice as high in Nordic countries as in Mediterranean countries, we are particularly well suited to conduct research on dietary recommendations tailored to this risk group.”
The research was funded by the Alzheimer’s Foundation of Sweden, the Swedish Dementia Foundation, the Emil and Vera Cornell Foundation, the Leif Lundblad family and other philanthropists, the Swedish Research Council, FORTE and others.
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Reference magazines:
Norgren, J. others. (2026). Meat consumption and cognitive health Apoe Genotype. JAMA network open. DOI: 10.1001/jamanetworkopen.2026.6489. https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2846712
