Red Meat Consumption May Increase Diabetes Risk
Consuming just two servings of red meat per week increases the risk of developing type 2 diabetes, with higher consumption leading to a greater risk. That’s the finding of a recent analysis led by researchers from the Harvard T.H. Chan School of Public Health. The investigators compiled data from more than 216,000 participants taking part in a larger study over 36 years and found a strong association between red meat consumption and type 2 diabetes risk. Replacing red meat with healthy plant-based proteins like nuts and legumes or modest amounts of dairy products was associated with a reduced risk of type 2 diabetes. The research supports guidelines recommending a limitation on red meat consumption, both processed and unprocessed. Swapping red meat for plant-based proteins has health benefits, as well as environmental advantages, such as reducing greenhouse gas emissions, say the researchers.
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