The study expands on earlier research
Eating Meat May Be Tied to Increased Diabetes Risk
If you’re fond of sausages, salami, or a good steak, the latest research could give you pause. Over the years, scientists have drawn connections between consuming red and processed meats and an array of health issues, including heart disease, some cancers, and even premature death.
Adding to this growing concern, two new studies now suggest that a diet rich in meat might also raise your risk of developing Type 2 diabetes.
One of the studies, published in The Lancet Diabetes and Endocrinology, examined data from nearly two million adults who took part in 31 separate studies spanning 20 countries, including the U.S., Europe, and Asia.
Researchers analyzed participants’ eating habits and checked in on their health around a decade later. After accounting for factors like smoking, body weight, physical activity, and family history of diabetes, they found a troubling trend: for every 1.8 ounces of processed meat consumed daily — think a medium sausage or a couple of slices of bacon — the risk of developing Type 2 diabetes jumped by 15%. For those eating 3.5 ounces of unprocessed red meat, such as a small steak, the risk increased by 10%.
There were also hints that eating poultry could raise diabetes risk by 8%, though this finding was less consistent and seemed significant only in European populations, said Dr. Nita Forouhi, a professor at the University of Cambridge who spearheaded the study. Her key takeaway: the less red and processed meat you eat, the better.
Why Meat May Raise Diabetes Risk
These findings align with previous research, including a large U.S. study published in October. But why does eating meat seem to increase Type 2 diabetes risk ?source. Several factors may be at play, according to Dr. Forouhi.
For one, red and processed meats are often rich in saturated fats, which have been linked to insulin resistance — a precursor to Type 2 diabetes. Those who consume a lot of meat may also be eating fewer fruits and vegetables, which are key for a balanced diet.
Moreover, the way meat is cooked may matter. High-temperature cooking methods like frying or grilling can produce compounds that damage cells, spark inflammation, and contribute to insulin resistance, all of which are known to elevate diabetes risk.
Adding to the puzzle, a recent study published in Nature Metabolism suggests that heme iron — found in large amounts in red meat, and to a lesser degree in fish and poultry — could play a role in developing Type 2 diabetes. The researchers followed over 200,000 predominantly white adults in the U.S. for up to 36 years, during which about 21,000 participants developed the disease.
Those who consumed the most heme iron — mostly from eating red meat about eight to 10 times a week — had a 26% higher chance of developing Type 2 diabetes compared to those who consumed the least. Blood tests revealed that those with higher heme iron intake also had elevated lipid levels, markers of insulin resistance, and other compounds associated with diabetes risk.
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Dr. Frank B. Hu, a professor at the Harvard T.H. Chan School of Public Health who led the study, said this bolstered the theory that heme iron could be a significant factor linking red meat to diabetes. However, the same could not be said for processed meats, where additives like preservatives and sodium may play a bigger role in elevating risk.
Iron is essential for health, but in excess, it can lead to inflammation and harm the pancreas, increasing the likelihood of developing diabetes, according to Dr. Dariush Mozaffarian, a cardiologist at Tufts University who wasn’t involved in the study.
How Much Meat Is Too Much?
Although frequent consumption of both red and processed meats has been tied to poorer health outcomes, processed meats seem to pose the greatest risk when it comes to Type 2 diabetes, said Dr. Mozaffarian. “This is clearly a category to limit,” he advised.
Processed meats aren’t just limited to obvious culprits like hot dogs and bacon. Items that may seem healthier, like turkey sausages or deli meats, also fall into this category.
This doesn’t mean you need to eliminate these foods entirely, Dr. Mozaffarian said. Instead, think of them as occasional indulgences rather than dietary staples.
This article Written in New york Times GO
