Risk of developing type 2 diabetes increases even with moderate red meat consumption, new research suggests.
The risk of developing type 2 diabetes can be elevated even for those who consume red meat just twice a week, according to researchers at Harvard University. Their findings, published in the American Journal of Clinical Nutrition, add significant weight to the existing evidence linking red meat intake to the condition.
“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 Dr. Xiao Gu, the study’s first author and a postdoctoral research fellow in the department of nutrition at Harvard T.H. Chan School of Public Health.
The study analyzed data from a substantial pool of participants – 216,695 individuals – encompassing the Nurses’ Health Study, Nurses’ Health Study II, and Health Professionals Follow-up Study (HPFS) in the United States. Participants meticulously reported their dietary habits every two to four years over an extensive period of up to 36 years. During this timeframe, over 22,000 individuals developed type 2 diabetes.
The research revealed a concerning trend – those with the highest red meat consumption faced a 62% higher risk of type 2 diabetes compared to those with the lowest intake. Furthermore, each additional daily serving of processed red meat was linked to a significant increase in the chance of developing the condition – a worrying 46% greater risk. Unprocessed red meat also showed a concerning association, with a 24% increased risk per serving.
“Given our findings and previous work by others, a limit of about one serving a week of red meat would be reasonable for people wishing to optimise their health and wellbeing,” said Dr. Walter Willett, senior author and professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health.
The researchers not only highlighted the potential health risks associated with red meat consumption but also presented compelling reasons to consider plant-based alternatives. Replacing red meat with protein sources like nuts and legumes could yield a double benefit – potentially reducing the risk of type 2 diabetes by 30% while contributing to environmental improvements by lowering greenhouse gas emissions. Substituting dairy products for red meat was also associated with a positive outcome – a 22% lower risk of type 2 diabetes.
This Harvard study offers valuable insights for individuals seeking to optimize their health and contribute to a healthier planet. By making informed dietary choices and considering plant-based protein alternatives, we can potentially reduce the risk of chronic diseases like type 2 diabetes while promoting environmental well-being.
Source: The Guardian News
