Too much red meat and iron supplements linked to Alzheimer’s disease
A UCLA study shows that elevated levels of iron can damage brain tissue, contributing to the cause of the disease.Brain scans.
IRON THAT IS found in food such as red meat could be a contributing factor to Alzheimer’s disease, a study from the University of California, Los Angeles has found.
The new study found a build-up of iron in the section of the brain that is generally damaged in the early stages of the disease but not in the section of the brain that sees the affects of the disease later on.
While the study did not prove that iron is the sole cause for the disease, the research shows that it “may indeed contribute to the cause”.
The positive side to this research is that it could be prevented.
The accumulation of iron in the brain may be influenced by modifying environmental factors, such as how much red meat and iron dietary supplements we consume