Study Finds Correlation Between Eating Meat and Diabetes Type 2

Study Finds Correlation Between Eating Meat and Diabetes Type 2

New research has found that regularly eating processed meat and unprocessed red meat is associated with a higher risk of developing type 2 diabetes risk; this finding is based on analysis of data from 1.97 million participants.

 

Global meat production has increased rapidly in recent decades and meat consumption exceeds dietary guidelines in many countries. Earlier research indicated that higher intakes of processed meat and unprocessed red meat are associated with an elevated risk of type 2 diabetes, but the results have been variable and not conclusive.

 

To determine the association between consumption of processed meat, unprocessed red meat and poultry and type 2 diabetes, the team led by researchers at the University of Cambridge used the global InterConnect project to analyse data from 31 study cohorts in 20 countries.

 

The researchers found that the habitual consumption of 50 grams of processed meat a day -- equivalent to 2 slices of ham -- is associated with a 15% higher risk of developing type 2 diabetes in the next 10 years. The consumption of 100 grams of unprocessed red meat a day -- equivalent to a small steak -- was associated with a 10% higher risk of type 2 diabetes.

 

Habitual consumption of 100 grams of poultry a day was associated with an 8% higher risk, but when further analyses were conducted to test the findings under different scenarios the association for poultry consumption became weaker, whereas the associations with type 2 diabetes for each of processed meat and unprocessed meat persisted.

 

Study co-author Nita Forouhi commented, "Our research provides the most comprehensive evidence to date of an association between eating processed meat and unprocessed red meat and a higher future risk of type 2 diabetes. It supports recommendations to limit the consumption of processed meat and unprocessed red meat to reduce type 2 diabetes cases in the population. While our findings provide more comprehensive evidence on the association between poultry consumption and type 2 diabetes than was previously available, the link remains uncertain and needs to be investigated further."

 

This study validates the need to continue to develop natural solutions to reduce the risk of developing diabetes while consumers are attempting to change their diets to be more nutritious by reducing animal product intake.

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