A study, with data from almost two million people from 20 countries, confirmed the association between the habitual consumption of red meat, processed and unprocessed, and the increased risk of developing type 2 diabetes within a ten-year period.
The research, collected in the journal “The Lancet Diabetes & Endocrinology” and led by the University of Cambridge, in Great Britain, used health data collected by the international InterConnect project, which aims to improve knowledge about diabetes and obesity.
The project has detailed data on age, sex, health-related behaviors, energy intake and body mass index from 31 follow-up groups in 20 countries.
Results
The researchers conclude that the habitual consumption of 50 grams of processed red meat per day – the equivalent of two flakes – is associated with a 15% increase in the probability of developing type 2 diabetes in the 10 years after starting such consumption. frequent, compared to a person who does not have that habitual practice.
The same increased risk presents a person with frequent consumption of 100 grams of unprocessed red meat per day (the size of a small steak).
Although regular consumption of poultry meat is also associated with a greater likelihood of developing type 2 diabetes within ten years, the percentage is lower: an 8% increased risk compared to another person who does not eat this type of meat.
“Our research provides the most complete evidence to date of the association between the consumption of processed meat and unprocessed red meat and the increased future risk of type 2 diabetes,” says one of the authors, Nita Forouhi, an epidemiology researcher. from the University of Cambridge in a university statement.
Forouhi considers that, although this association must be further explored, it is advisable to limit the consumption of red meat—increasing worldwide—to reduce cases of type 2 diabetes in the population.
Until now, studies of this type had been carried out in Europe, the United States and Japan, but this is the first that includes population groups from the Middle East, Latin America and countries in South Asia, but not from Africa, where there is still insufficient data. .
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The Link Between Red Meat Consumption and Type 2 Diabetes: A Review of Recent Findings
As a health-focused news writer, I’ve been following the recent research on the relationship between diet and chronic diseases. A recent study, published in “The Lancet Diabetes & Endocrinology” journal, caught my attention. The research, led by the University of Cambridge, analyzed data from almost two million people across 20 countries and found a significant association between red meat consumption and the increased risk of developing type 2 diabetes within a 10-year period.
This study supports previous findings that suggest a link between red meat consumption and type 2 diabetes. According to a recent CNN article, regularly eating red and processed meats is associated with a higher risk of developing type 2 diabetes [[1]]. The article highlights the importance of considering dietary choices when managing the risk of chronic diseases.
However, not all studies have found a conclusive link between red meat consumption and type 2 diabetes. A meta-analysis published in 2023, cited on the National Center for Biotechnology Information (NCBI) website, suggests that red meat intake does not significantly impact most glycemic and insulinemic risk factors for type 2 diabetes [[2]]. While this study’s findings may seem contradictory, it’s essential to consider the complexity of nutritional research and the varying methodologies used in different studies.
Furthermore, the World Health Organization (WHO) has previously classified processed meat as a “definite” cause of cancer and red meat as a “probable” cause [[3]]. This classification highlights the potential health risks associated with consuming processed and red meat, beyond the context of type 2 diabetes.
In light of these findings, it’s crucial for individuals to be aware of the potential health implications of their dietary choices. While the exact mechanisms between red meat consumption and type 2 diabetes are still being researched, it’s evident that a balanced diet with moderate red meat consumption is essential for maintaining overall health.
As a news writer, I recommend that readers take a nuanced approach to interpreting nutritional research. While it’s essential to acknowledge the potential health risks associated with certain foods, it’s equally important to recognize the complexity of nutritional science and the varying methodologies used in different studies. By staying informed and consulting reputable sources, individuals can make informed choices about their diet and reduce their risk of chronic diseases.
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