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.

Consuming just two servings of processed red meat per week is associated with a 13% increased risk for dementia, a large, long-term study shows.