Red Meat is Associated with a Higher Risk of Type 2 Diabetes, According to Study

Researchers have discovered a link between eating up to two servings of red meat per week and a higher risk of Type 2 diabetes.

According to research from the Harvard T.H. Chan School of Public Health, eating less red meat is recommended.

Subjects answered dietary questionnaires every two to four years for a maximum of thirty-six years. Over 22,000 people acquired Type 2 diabetes during this period.

The study discovered that people who ate the most red meat had a 62% increased risk of Type 2 diabetes compared to people who consumed the least amount.

There was a 46% increased risk of Type 2 diabetes for every additional daily meal of processed red meat.

First author Xiao Gu, a postdoctoral research fellow in the department of nutrition, stated, “Our findings strongly support dietary guidelines that recommend limiting the consumption of red meat and this applies to both processed and unprocessed red meat.”

The study also looked at other protein sources and discovered that a serving of plant-based proteins, such nuts and legumes, could reduce the risk of Type 2 diabetes by 30%.

According to senior author Walter Willett, a professor of epidemiology and nutrition, “given our findings and previous work by others, a limit of about one serving per week of red meat would be reasonable for people wishing to maximize their health and well-being.”

The results coincide with a global rise in the prevalence of Type 2 diabetes.

Cancer, dementia, kidney disease, and cardiovascular disease are all significantly increased by the condition.