Study links too much red meat to higher risk of Type 2 diabetes
A recent study from The American Journal of Clinical Nutrition shows that too much red meat can increase the risk of Type 2 diabetes | Photo by Sven Brandsma on Unsplash
Are you fond of eating steaks, burgers, and other red meat options? A new study from The American Journal of Clinical Nutrition might have some bad news for you.
The research sheds light on the link between red meat consumption and an elevated risk of developing Type 2 diabetes.
Over a span of up to 36 years, researchers assessed the dietary habits of 216,695 participants through regular food questionnaires. The results revealed that the risk of Type 2 diabetes significantly increases with higher red meat consumption.
The disease is a growing concern in the United States, affecting more than 37 million Americans, according to the Centers for Disease Control and Prevention. Type 2 diabetes is also the most common type of diabetes in the Philippines.
“Our findings strongly support dietary guidelines that recommend limiting the consumption of red meat, and this applies to both processed and unprocessed red meat,” says co-author Xiao Gu, postdoctoral research fellow in the Department of Nutrition in a news release.
So, what are the alternatives to red meat?
For individuals looking to reduce their red meat consumption while ensuring a sufficient protein intake, the study emphasizes the importance of consuming different sources of protein.
Researchers found that replacing red meat with servings of nuts and legumes was associated with a 30 percent lower risk of developing the disease. The authors noted that opting for plant protein sources not only benefited personal health but also had positive implications for the environment.
But don’t worry red meat enthusiasts, limiting your intake to about one serving per week would be a reasonable step to optimize your health and well-being.
These findings serve as a reminder of the impact dietary choices can have on health, underlining the importance of moderation and the consideration of healthier protein sources.
