New Study: Red Meat Linked to Type 2 Diabetes

Eating red and processed meats regularly has been linked to a higher risk of type 2 diabetes, according to a recent study published in The Lancet Diabetes & Endocrinology. This research, analyzing data from 31 different study groups, is the most extensive to date on how these meats are associated with diabetes.

Dr. Nita Forouhi, a professor at the University of Cambridge, led the study. She explained that type 2 diabetes is a common, chronic condition characterized by consistently high blood sugar levels. If not properly managed, it can lead to serious health issues such as heart disease, stroke, and kidney problems, as noted by the National Institute of Diabetes and Digestive and Kidney Diseases.

Dr. Hilda Mulrooney, a nutrition expert at London Metropolitan University who was not part of the research, mentioned that while the study highlights the risks of red and processed meats, further investigation is needed into the impact of other meats like poultry and different cooking methods. Nonetheless, the findings align with current dietary advice to cut back on meat consumption.

A Global Perspective

The study was observational, meaning it could not definitively establish that meat consumption directly causes diabetes. Dr. Forouhi pointed out that the observed link was consistent across various global regions and populations.

Researchers reviewed data from almost 2 million individuals across 20 countries and considered factors such as diet quality, physical activity, smoking, alcohol use, caloric intake, and body mass index. However, they were unable to account for other significant factors like family history, insulin resistance, and waist size, which Dr. Duane Mellor, a dietitian with the British Dietetic Association, noted are more closely associated with diabetes risk.

Dr. Mellor suggested that the higher risk linked to red and processed meats might be influenced by these other factors.

Focus on Plant-Based Options and Less Meat

Despite these limitations, the study’s results and existing dietary guidelines strongly recommend reducing meat intake. Dr. Mulrooney advised substituting red and processed meats with options like poultry and increasing the consumption of plant-based foods such as peas, beans, lentils, and tofu.

Although there isn’t yet definitive research on how poultry affects diabetes risk, the study found that replacing red and processed meats with poultry can lower the risk of type 2 diabetes.

Dr. Forouhi highlighted that processed meats such as ham, sausages, bacon, hot dogs, salami, and pepperoni are often heavily processed, containing chemical additives and salt, which can be unhealthy.

To reduce meat consumption, people can try eating these meats less often, opting for smaller portions, or switching to other protein sources. In addition to a diet rich in vegetables, fruits, nuts, and beans, Dr. Mellor emphasized the importance of regular exercise to manage diabetes risk.