Recent research globally uncovers a connection between consuming red and processed meats and the development of type 2 diabetes.
Consuming red and processed meats frequently increases the likelihood of developing type 2 diabetes, according to a review of data from 31 research cohorts, which was published in The Lancet Diabetes & Endocrinology on Tuesday.
Dr. Nita Forouhi, the study's main author and a professor of population health and nutrition at the University of Cambridge in the UK, stated in an email that this study is the most comprehensive to date to establish the link between processed and unprocessed red meat and type 2 diabetes.
Type 2 diabetes is a chronic condition characterized by regularly high blood sugar levels, which is the most prevalent type of diabetes. If left untreated, it can result in health issues like heart disease, stroke, and kidney disease.
Further research is necessary to investigate the risk posed by poultry and the impact of various cooking techniques, according to Dr. Hilda Mulrooney, a nutrition and health researcher based in London Metropolitan University. She wasn't involved in the study.
The findings align with established nutritional guidance that advises reducing meat consumption, Mulrooney observed.
Although the researchers couldn't definitively conclude that meat consumption causes diabetes due to the observational nature of the study, the relationship was strong, according to Forouhi. The findings were consistent across various populations and regions globally.
The researchers reviewed data from nearly 2 million individuals in 20 countries, taking into account factors like diet quality, physical activity, smoking, alcohol intake, energy intake, and body mass index that might influence the results or exaggerate or conceal the relationship between meat and type 2 diabetes.
Still, the data didn't account for additional factors contributing to type 2 diabetes, including familial history, insulin resistance, and waist circumference, according to Dr. Duane Mellor, a dietitian and spokesperson for the British Dietetic Association, who was not included in the research. He emphasized that these factors have a more significant influence on the risk of developing diabetes than the factors the researchers could account for.
He noted that it is conceivable that the increased risk associated with processed and red meat consumption could be attributable to these confounding factors.
Even with limitations, the findings and current dietary counsel support reducing meat consumption, Mulrooney argued. Meat consumption routinely surpasses dietary suggestions. Current dietary recommendations suggest substituting red and processed meats with meats such as poultry, in addition to decreasing overall meat consumption using alternatives like peas, beans, lentils, and tofu.
The recent study indicated that replacing red meat and processed meats with poultry decreased the risk of developing type 2 diabetes, Mulrooney added.
Forouhi highlighted that processed meats like ham, sausages, bacon, hot dogs, salami, or pepperoni often contain chemical additives and are high in salt, making them harmful for a wide range of health conditions.
Multiple methods for reducing meat consumption include consuming these meats less often, serving smaller portions, or swapping them for alternative sources of protein.
In addition to emphasizing a diet rich in vegetables, fruits, nuts, and beans, individuals concerned about diabetes should also engage in regular exercise, according to Mellor.
Incorporating a balanced diet focused on wellness can significantly reduce the risk of health issues associated with type 2 diabetes, such as heart disease and stroke. To maintain optimal health and wellness, one should consider reducing the consumption of processed and red meats.
