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Red Meat Linked to Type 2 Diabetes


new study by Harvard School of Public Health re- searchers finds a strong association between the con- sumption of red meat—particularly processed meat—and an increased risk of developing Type 2 diabetes. They ana- lyzed questionnaire responses from 37,083 men, spanning 20 years; 79,570 women, covering 28 years; and 87,504 women for 14 years. The researchers also conducted an updated meta- analysis that combined data from their new study with earlier ones involving more than 442,000 participants, 28,228 of which developed Type 2 diabetes. After adjust- ing for age, body mass index and other lifestyle and dietary risk factors, they concluded that a daily 100-gram serving of unprocessed red meat (about the size of a deck of cards) was associated with a 19 percent increased risk of Type 2 diabetes. They also found that one daily serving of half that quanti- ty of processed meat, or 50 grams—equivalent to one hot dog or sausage or two slices of bacon—was associated with a 51 percent increased risk. According to the study, replacing red meat with healthier proteins can significantly lower the risk. The researchers con- cluded that the consump- tion of processed meats, such as hot dogs, bacon, sausage and deli meats, which usually contain high levels of sodium and nitrites, should be minimized. They recommend that people eat less unprocessed red meat and instead sug- gest healthier choices like nuts, whole grains, low-fat dairy products, fish and beans.


A Sophia


Source: The American Journal of Clinical Nutrition


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