Increasing the amount of red meat consumed is linked to an increased risk of type 2

This article looked at the consumption of processed and unprocessed red meats and whether this is linked to the development of type 2 diabetes.

Type 2 diabetes is thought to be caused by a combination of genetics, and factors such as obesity and high fat diets. Previous studies have shown that people who consume more fat-rich meat increase the chance of developing type 2 diabetes.

This study looked at 149,143 persons without diabetes who took part in three independent trials. The diet of each of these was assessed, and then reassessed every 4 years. Participants were asked how often they consumed a variety of foods, including unprocessed meats such as beef, pork, lamb and hamburgers, and processed meats such as bacon, hot dogs, salami and bologna (baloney). Whether patients increased or decreased red meat consumption between visits was noted.

Results showed that an increase in red meat consumption between each 4 year follow-up was linked to a 48% increase in risk of developing type 2 diabetes. This association was greater for processed meats than for unprocessed meats. In participants who reported a decrease in red meat consumption, an immediate reduction in the risk of developing type 2 diabetes was not shown. However, a long term risk reduction was noted.

While high fat diets are known to increase the risk of developing diabetes, this article contributes new information, showing that an increase in the amount of red meat consumed significantly affects this risk.

Consult with your physician on the best diet to reduce the risk of developing diabetes.