Biweekly Red Meat Intake Raises Type 2 Diabetes Risk: Study
Washington, 19 Oct (ONA) --- Consuming red meat twice a week may heighten the risk of developing type 2 diabetes, according to a recent study by Harvard University.
Researchers found that even this modest intake of red meat can increase the likelihood of the condition, and they recommend replacing red meat with plant-based protein sources like nuts and legumes, not only for diabetes prevention but also to reduce greenhouse gas emissions and combat climate change.
Type 2 diabetes is a rapidly growing global health concern, with its prevalence escalating over the last three decades, leading to blindness, kidney failure, heart attacks, strokes, and lower limb amputations.
Research suggests that improving one's diet, in addition to maintaining a healthy weight, is crucial for lowering the risk of type 2 diabetes.
Previous studies have hinted at the connection between red meat consumption and diabetes risk, and Harvard's research solidifies this association.
Those consuming the reddest meat had a 62% higher risk of developing type 2 diabetes compared to those eating the least.
Every additional daily serving of processed red meat was linked to a 46% higher risk, while unprocessed red meat was associated with a 24% greater risk.
Substituting red meat with nuts and legumes was found to be linked to a 30% lower risk of diabetes, while dairy products resulted in a 22% lower risk.