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Red Meat Linked to Higher Diabetes Risk
16 Feb
Summary
- High red meat diets significantly increase diabetes likelihood.
- Each daily red meat serving raises diabetes risk by 16%.
- Plant-based diets lower diabetes chances, study suggests.
A comprehensive study involving over 34,000 adults has revealed a significant association between high red meat intake and an increased prevalence of diabetes. The research, published in the British Journal of Nutrition, indicated that individuals consuming the highest amounts of red meat had a 49% greater chance of developing diabetes compared to those with the lowest intake.
This association held true for both processed meats, such as sausages and deli meats, and unprocessed red meats like beef and pork. For every additional daily serving of red meat consumed, the likelihood of having diabetes rose by 16%. These findings persisted even after researchers adjusted for factors like age, body mass index, lifestyle, and overall diet quality.
The study also highlighted the benefits of dietary substitutions. Replacing red meat with alternative protein sources, including plant-based options like nuts and legumes, as well as poultry, dairy, or whole grains, was linked to a lower chance of developing diabetes. These results underscore the crucial role of dietary choices in managing diabetes risk, particularly type 2 diabetes, which affects millions in the UK.
