Red Meat Consumption Linked to Higher Risk of Type 2 Diabetes

In a recent study published in Lancet, an analysis of over 1.9 million adults from 20 countries reveals a significant connection between red meat consumption and an increased risk of type 2 diabetes.

Key Points

Increased Risk from Red Meat Consumption: Regular intake of processed meat, unprocessed red meat, and poultry is associated with a 15%, 10%, and 8% increased risk of developing type 2 diabetes, respectively.
Global Evidence: Researchers from multiple countries, including the US, UK, Brazil, and Mexico, noted that meat consumption often exceeds recommended levels and is linked to non-communicable diseases, including type 2 diabetes.
Regional Variations: The risk associated with unprocessed red meat and processed meat was notable across various regions: the Americas (13% and 17%), Europe (6% and 13%), and the Western Pacific and East Asia (17% and 15%).
Risk Reduction through Substitution: Replacing 50 grams of daily processed meat with 100 grams of unprocessed red meat lowered the risk of type 2 diabetes by an average of 7%. Substituting 50 grams of processed meat with 100 grams of poultry daily reduced the risk by 10%.
Poultry vs. Red Meat: The study found no evidence that substituting unprocessed red meat with poultry reduced the risk of type 2 diabetes.