Red Meat & Diabetes: Understanding the Link

A recent study revealed that people who eat large amounts of red meat have a much higher risk of developing diabetes than those who eat smaller amounts of it.

The study, published in the British Journal of Nutrition, examined the relationship between eating processed and unprocessed red meat and diabetes, according to the Daily Mail.

Using data from more than 34,000 adults from the UK’s National Health and Nutrition Examination Survey, the researchers found that individuals who ate the most red meat had a significantly higher prevalence of diabetes than those who ate the least, taking into account various criteria such as: age, body mass index, lifestyle and other dietary factors.
The results of the study showed that people who fall within the highest category of red meat consumption were approximately 49% more likely to develop diabetes. Each additional serving of red meat daily increases the probability of developing diabetes by 16%, as both processed meats, such as sausages and cold cuts, and unprocessed red meats, such as beef, are associated with an increased risk of diabetes.
The study found that replacing red meat with alternative protein sources, such as plant-based options such as nuts, seeds, legumes, and soybeans, was associated with a lower likelihood of developing diabetes, while replacing red meat with poultry, dairy products, and whole grains had slight benefits.

Although the study results indicate that food choices may play an important role in diabetes risk, and support recommendations to consider healthy protein alternatives, the researchers stress that the results show an association, not conclusive evidence, that red meat causes diabetes.

This study adds to a group of other studies that indicate that diet plays an important role in the development of type 2 diabetes, as previous research revealed that following a Mediterranean diet, characterized by whole grains, fruits, vegetables, legumes, nuts, and olive oil, in addition to regular exercise, can reduce the risk of developing type 2 diabetes by about a third.