Harvard Scientists Find That Eating Red Meat Could Increase Your Risk of Diabeteshttps://scitechdaily.com/harvard-scientists-find-that-eating-red-meat-could-increase-your-risk-of-diabetes/By Harvard T.H. Chan School of Public Health October 22, 2023
A recent study has revealed that even two servings of red meat per week can increase the risk of developing type 2 diabetes. The risk rises with increased consumption. However, substituting red meat with healthier plant-based protein sources, such as nuts and legumes, or dairy foods can lower this risk. Beyond health implications, choosing plant proteins over red meat can also help mitigate environmental issues like greenhouse gas emissions.
A recent study has revealed that even two servings of red meat per week can increase the risk of developing type 2 diabetes. The risk rises with increased consumption. However, substituting red meat with healthier plant-based protein sources, such as nuts and legumes, or dairy foods can lower this risk. Beyond health implications, choosing plant proteins over red meat can also help mitigate environmental issues like greenhouse gas emissions.
Switching from red meat to plant-derived protein sources could lower the risk of diabetes and offer environmental benefits.
Consuming as few as two servings of red meat weekly could elevate the risk of type 2 diabetes in comparison to those who consume less, a recent study from Harvard T.H. Chan School of Public Health reveals. The study further indicates that this risk escalates with increased meat intake. However, substituting red meat with wholesome plant-based proteins like nuts and legumes or moderate portions of dairy can help lower the chances of developing the condition.
While previous studies have found a link between red meat consumption and type 2 diabetes risk,
this study, which analyzed a large number of type 2 diabetes cases among participants being followed for an extended period of years, adds a greater level of certainty about the association.The study was recently published in The American Journal of Clinical Nutrition.
