Scientists have found that red meat can cause diabetes

Scientists from Harvard University suggest that eating two servings of red meat per week may increase the risk of developing type 2 diabetes later in life. The study also showed that increased amounts have an even greater effect on the manifestation of the disease.

A study published Thursday, October 19, in the American Journal of Clinical Nutrition indicates that a person’s chances of developing type 2 diabetes may increase even if they eat red meat just twice a week instead of alternative foods.

Replacing red meat with plant-based protein sources such as nuts and legumes can reduce the likelihood of developing the disease, and will also help reduce greenhouse gas emissions and combat climate change, according to experts at Harvard University.

“The link between red meat and type 2 diabetes has been observed in various populations around the world. We continue to strengthen existing evidence with improved data and methods. “I hope our study will help resolve the debate about whether we should limit our intake or not,” says study author and nutrition researcher at Harvard University Xiao Gu.

The Guardian notes that type 2 diabetes is one of the fastest growing serious diseases in the world. According to the World Health Organization (WHO), its prevalence has increased dramatically over the past 30 years. More than 400 million people have been diagnosed. Diabetes is also a leading cause of blindness, kidney failure, heart attacks, strokes and lower limb amputations.

Research increasingly shows that one of the main things to reduce your risk of developing type 2 diabetes is to improve your diet.

Previous studies only suggested a link between red meat consumption and the risk of type 2 diabetes, but the new study increased the scientists’ confidence.

Scientists at Harvard University studied the health data of more than 216 thousand people – all of them reported their health status and diet. People were asked to fill out questionnaires every two to four years. During this time, more than 22 thousand of them developed type 2 diabetes. The study shows that each additional daily serving of red meat increased the risk of developing type 2 diabetes by 46%.

The study also took into account processed meats: sausage, beef or pork hot dogs, bacon, sandwiches. Other types included lean or extra-lean and regular hamburgers, beef, pork or lamb in the form of sandwiches or mixed dishes and main courses.

Xiao Gu says: “Our results fully support dietary guidelines that recommend limiting red meat consumption.”

Assessing the potential effects of replacing meat, the researchers found that nuts and legumes reduced the development of type 2 diabetes by 30%, and dairy products by 22%.

Professor of Epidemiology and Nutrition Walter Willett commented on the progress: “Given our results and previous work by others, limiting approximately one serving of red meat per week would be reasonable for people who want to improve their health.”

In addition, multiple biological factors may have contributed to the link between red meat and type 2 diabetes, CNN reported.

Excess body fat is another risk factor for diabetes, and red meat consumption is most associated with weight gain, according to the study. Saturated fat found in red meat has also been found to reduce insulin sensitivity and impair the functioning of pancreatic beta cells, which are responsible for insulin to regulate blood glucose levels.

Additionally, heme iron, a type of iron found in animal foods, can increase insulin resistance and free radical and antioxidant imbalances in the body. Also, free radicals from environmental sources such as cigarette smoke or pesticides can harm the body’s cells.

According to the authors, increased levels of the amino acid glycine, which is naturally found in most proteins, were observed after eating red meat and are associated with the risk of diabetes.

Limiting red meat intake can be done by reducing the frequency of consumption or portion size, and it’s best to combine both changes in habits, according to Alice Lichtenstein, a professor in the Gershoff Department of Nutrition Science and Policy at Tufts University in Boston. “The results of this study, which were extremely comprehensive, support current dietary recommendations to limit red meat consumption. It is consistently reported that dairy products, legumes and nuts are the best replacement foods. For the former, given concerns about saturated fat and beta cell function, I would recommend low-fat and low-fat foods,” she added.

There were also skeptics about this scientific hypothesis. Professor of dietetics and food science at the University of Reading in the UK, Günter Kuhnle, said that “the study does not prove that eating red meat causes type 2 diabetes.”