What Science Is Now Saying About Brain Health and Meat
For years, conventional dietary wisdom has pushed us toward eating less meat. But a major new study published in JAMA — one of the world’s most respected peer-reviewed medical journals — is challenging that narrative in a meaningful way, especially when it comes to brain health.
Researchers from the Karolinska Institutet in Sweden examined the relationship between meat consumption and cognitive health over 15 years, with a particular focus on a common genetic variant called the APOE ε4 allele — the strongest known genetic risk factor for Alzheimer’s disease.
WHAT THEY FOUND
Among 2,157 older adults without dementia, those who carried the higher-risk APOE genotypes and ate the most meat showed significantly slower cognitive decline and a 55% lower risk of developing dementia compared to those who ate the least meat.
That’s a striking finding. And here’s what makes it even more remarkable: the expected cognitive disadvantage typically seen in people with these higher-risk genotypes essentially disappeared at higher levels of meat consumption. These genotypes account for roughly a quarter of the global population — meaning the implications of this research are far-reaching.
QUALITY MATTERS: UNPROCESSED VS. PROCESSED
The study also drew an important distinction that every meat-eater should understand: a higher ratio of processed meat to total meat was associated with increased dementia risk, while unprocessed red meat showed particularly favorable associations.
This is exactly why we raise our cattle the way we do. Our grass-fed beef is raised on open pasture, living the way cattle were meant to live — and it shows in the quality of the meat. There’s a world of difference between a fast-food burger and a grass-fed steak from an animal raised with intention and care. This research reflects that distinction.
AN EVOLUTIONARY PERSPECTIVE
The researchers connect their findings to human evolutionary history, noting that a shift toward greater meat consumption occurred about 2.5 million years ago — particularly red meat. The APOE ε4 variant may have originally emerged during a period of higher meat consumption, meaning for a significant portion of the population, eating red meat may not just be acceptable — it may be what their bodies are genetically wired for.
THE BOTTOM LINE
We’re not here to make medical claims or tell you what to eat. But we do believe in sharing honest, science-backed information so you can make informed choices for your family. Studies like this one remind us why real, whole, unprocessed meat from animals raised with care matters — not just for taste, but potentially for long-term health.
When you order grass-fed beef from our farm, you’re getting meat the way nature intended it: clean, honest, and raised by people who care deeply about what ends up on your table. We also raise pasture-raised pork if you’re looking to round out your order.
Source: Norgren et al., “Meat Consumption and Cognitive Health by APOE Genotype,” JAMA Network Open, March 2026. Read the full study here.