Red and Processed Meat Linked to Increased Type 2 Diabetes Risk, Study Finds
The study published in The Lancet Diabetes and Endocrinology has found that meat consumption, especially processed and unprocessed red meat, is linked to an increased risk of type 2 diabetes.
Global meat production has surged significantly in recent decades, with meat consumption often surpassing dietary recommendations in numerous countries. Previous studies have suggested that higher consumption of processed and unprocessed red meat is linked to a greater risk of type 2 diabetes, although the findings have been inconsistent and inconclusive.
To determine the association between the consumption of processed meat, unprocessed red meat, and poultry, and type 2 diabetes, researchers analyze data from 1.97 million participants, from 31 study cohorts in 20 countries. Their extensive analysis took into account factors such as age, gender, health-related behaviors, energy intake, and body mass index.
The researchers discovered that consuming 50 grams of processed meat daily—about two slices of ham—correlates with a 15% increased risk of developing type 2 diabetes within the next decade. Similarly, eating 100 grams of unprocessed red meat daily—roughly the size of a small steak—was linked to a 10% higher risk of type 2 diabetes.
Regular consumption of 100 grams of poultry per day was associated with an 8% increased risk of type 2 diabetes. However, further analyses under various scenarios showed that the association between poultry consumption and type 2 diabetes weakened, while the links to type 2 diabetes for processed meat and unprocessed red meat remained consistent.
Reference: Meat consumption and incident type 2 diabetes: A federated meta-analysis of 1.97 million adults with 100,000 incident cases from 31 cohorts in 20 countries. The Lancet Diabetes & Endocrinology, 12(4), 234-245. https://doi.org/10.1016/S2213-8587(24)00179-7
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