According to British scientists, people who eat a lot of red meat have a significantly higher risk of developing type 2 diabetes. In research published in the British Journal of Nutrition, the authors analyzed the links between the consumption of processed and unprocessed red meat and diabetes. The researchers used data from more than 34,000 adults from the American National Health and Nutrition Examination Survey.
They found that u people with the highest consumption of red meat had significantly more diabetes than those with the lowest consumption, even after accounting for age, body mass index, lifestyle and other dietary factors. Those with the highest intake of red meat had an approximately 49% higher risk of developing diabetes.
Each additional daily portion of red meat was associated with a 16 percent increase in the likelihood of developing diabetes. The increased risk was related to processed meat products, for example, sausages and cured meats, as well as unprocessed beef and pork.
The authors also found that replacing red meat with other sources of protein, such as nuts, seeds, legumes or soy, led to a reduction in the risk of diabetes. Substitution for poultry, dairy products or whole grain products also brought a slight benefit. The authors emphasize that this is an established association, not a causal relationship. According to them, the results support recommendations to consider healthier alternatives to protein sources.
