“The Importance of Choosing Safe Proteins for Diabetics: Red Meat and Diabetes Risk”

Protein helps the body build, maintain and replace tissue. Organs, muscles, and the immune system are made up of protein. The body can also break down protein into sugar, but this process is less efficient than breaking down carbohydrates. As with carbohydrates, a person should choose their protein sources carefully, especially if they have diabetes.

Eating red meat, such as beef, pork and lamb, can increase the risk of diabetes, even at low consumption levels. The research concluded, eating a 3.5-ounce serving per day of unprocessed red meat, such as beef, increases a person’s risk of developing type 2 diabetes by 19%. A small serving of processed red meat, such as bacon, increases the risk by 51%.

Proteins to avoid or limit include red meat, processed meat, poultry with skin and fried fish. Meanwhile, safe proteins for diabetics include nuts, tofu, and eggs.