It has been just revealed the fact that red meat consumption could trigger higher diabetes risks. Check out the latest reports about the matter below.
Red meat can boost risks for diabetes
A new study conducted by researchers from Harvard T.H. Chan School of Public Health suggests that people who consume just two servings of red meat each week may face an increased risk of developing type 2 diabetes. The risk appears to escalate with greater consumption of red meat.
The study, which was published in The American Journal of Clinical Nutrition on October 19, also revealed that substituting red meat with healthy plant-based protein options like nuts and legumes, or consuming modest amounts of dairy products, was linked to a reduced risk of type 2 diabetes.
“Our findings strongly support dietary guidelines that recommend limiting the consumption of red meat, and this applies to both processed and unprocessed red meat,” said first author Xiao Gu, postdoctoral research fellow in the Department of Nutrition.
Previous research has shown a correlation between consuming red meat and an increased risk of developing type 2 diabetes. However, this study analyzed a large number of type 2 diabetes cases in participants who were being monitored for an extended period of time, which adds more certainty to the association.
The rate of Type 2 diabetes is increasing rapidly both in the United States and globally.
This is a major concern, as it is a serious disease that poses a significant risk factor for cardiovascular and kidney disease, cancer, and dementia.
For this particular study, the researchers analyzed health data collected from 216,695 participants from three different studies: the Nurses’ Health Study (NHS), NHS II, and Health Professionals Follow-up Study (HPFS).
The participants’ diets were assessed every two to four years, for a period of up to 36 years, using food frequency questionnaires. Over the course of this study, more than 22,000 participants developed Type 2 diabetes.