Red meat may raise Alzheimer’s risk
Eating too much red meat, which raises brain levels of iron, may heighten the risk of developing Alzheimer’s disease, researchers from the Semel Institute for Neuroscience and Human Behavior at UCLA reported in the Journal of Alzheimer’s Disease. As background information, the authors explained that iron can accelerate the damaging reactions of free radicals…
August 25, 2013 · by · in Nutritional News · Tags: alzheimer, authors, brain-levels, from-the-semel, human-behavior, journal, may-heighten, on call diets, semel-institute
