A new study from Harvard T.H. Chan School of Public Health has highlighted a concerning link between red meat consumption and the risk of developing type 2 diabetes.
The research indicates that even as little as two servings of red meat per week may increase this risk, and the more red meat consumed, the higher the risk.
This study, which is set to be published in The American Journal of Clinical Nutrition on October 19, adds significant weight to existing dietary guidelines that advise limiting red meat intake.
Xiao Gu, the study’s lead author and a postdoctoral research fellow, emphasized the importance of reducing both processed and unprocessed red meat in the diet.
The study gains its strength from the large number of type 2 diabetes cases it analyzed over an extended period. The rising rates of type 2 diabetes both in the U.S. and globally make these findings particularly pertinent.
Type 2 diabetes is not only a significant health burden in itself but also a major risk factor for other serious conditions like cardiovascular and kidney diseases, cancer, and dementia.
The researchers looked at health data from 216,695 participants from the Nurses’ Health Study, NHS II, and the Health Professionals Follow-up Study.
These participants had their diets assessed every two to four years for up to 36 years. Over this period, more than 22,000 participants developed type 2 diabetes.
The key finding was the strong association between red meat consumption and an increased risk of type 2 diabetes. Those who consumed the most red meat faced a 62% higher risk of developing the disease compared to those who ate the least.
Each additional serving of processed red meat per day was linked to a 46% greater risk of diabetes, while each additional serving of unprocessed red meat brought a 24% increased risk.
Interestingly, the study also explored the impact of replacing red meat with other protein sources.
They found that substituting one serving per day of red meat with nuts and legumes could reduce the risk of type 2 diabetes by 30%, and replacing it with dairy products could lower the risk by 22%.
Senior author Walter Willett, a professor of epidemiology and nutrition, suggested that limiting red meat consumption to about one serving per week could be a reasonable goal for those aiming to optimize their health.
Beyond health benefits, the researchers also noted that replacing red meat with plant-based proteins could help reduce greenhouse gas emissions, addressing climate change and other environmental concerns.
This study thus underscores the multiple benefits of dietary changes, both for individual health and the planet.
If you care about diabetes, please read studies about new way to achieve type 2 diabetes remission, and one avocado a day keeps diabetes at bay.
For more information about diabetes, please see recent studies about 5 dangerous signs you have diabetes-related eye disease, and results showing why pomegranate is super fruit for people with diabetes.
The research findings can be found in The American Journal of Clinical Nutrition.
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