We asked nutrition experts how consumers can make informed and healthy choices about eating red meat.

In a study published in the journal Neurology, Dr. Daniel Wang, an assistant professor of medicine at the Brigham and Women’s Hospital and Harvard Medical School, and his team report that people who eat more processed red meat had a 14% higher risk of developing dementia over more than four decades that those who consumed minimal amounts.

Eating greater amounts of red meat -- especially processed bacon, sausage and bologna -- increases the likelihood of cognitive decline and dementia, a new study suggests. The study, funded by the National Institutes of Health,