The risk of type 2 diabetes increases from just two servings of red meat per week, according to research among two hundred thousand Americans. The study by Harvard University advocates a maximum of one serving per week.
Red meat is increasingly under fire, and not only because of its major impact on the environment and the climate. More and more research points to health risks, including cancer, stroke and heart disease. Studies have also linked it to type 2 diabetes, and a long-term and large-scale study by Harvard University now confirms that connection.
The scientists analyzed 36 years of health and diet data from more than two hundred thousand participants. This shows a clear link between the consumption of processed and unprocessed red meat and type 2 diabetes.
Participants who ate the most red meat had a 62 percent greater risk of developing the disease than those who ate the least red meat. Each additional daily portion of unprocessed red meat increased the risk by about a fifth, but the effect is even greater for processed meat.
Alternatives
Each daily portion of red meat replaced with another protein source, such as nuts or vegetables, reduces the risk by almost a third.
“Given our findings and previous research by other scientists, we can say that a limit of one serving of red meat per week is reasonable for people pursuing health and wellness,” said Walter Willett, professor of Epidemiology and Nutrition.
The number of cases of type 2 diabetes is rapidly increasing worldwide. This poses a major threat to public health, because the disease is also a risk factor for other conditions such as cancer, dementia, cardiovascular disease and kidney problems.
Of study was published on Thursday in American Journal of Clinical Nutrition
2023-10-22 04:14:18
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