Red meat habit could raise diabetes risk by nearly 50 percent, major US analysis warns
A large national study suggests that people who eat the most red meat face significantly higher odds of diabetes, while swapping in beans, fish or nuts may help lower the risk.
Eating high amounts of red and processed meat may substantially increase the likelihood of diabetes, according to research published in the British Journal of Nutrition.
According to Medical News Today, which reported on the study, researchers analyzed data from 34,737 adults who participated in the National Health and Nutrition Examination Survey, NHANES, between 2003 and 2016.
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They compared reported meat intake with clinical indicators such as HbA1c levels, fasting glucose and diabetes medication use.
How much the risk increases
Participants with the highest red meat consumption had up to 49 percent greater odds of diabetes compared with those who ate the least.
Each additional daily serving was linked to a 10 percent to 16 percent increase in risk, depending on whether the meat was processed or unprocessed.
The association remained even after adjusting for body mass index. However, because the study was observational and based on short term dietary recall, it cannot prove cause and effect.
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What replacing red meat may change
Researchers also found that substituting red meat with legumes, nuts, poultry, fish, eggs, dairy or whole grains was associated with a 9 percent to 14 percent lower diabetes risk, with plant based proteins showing the strongest link.
The findings add to existing dietary advice encouraging a balanced eating pattern that limits processed meats and emphasizes varied protein sources.
Sources: Medical News Today and Cambridge Core
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