Study links red meat to diabetes
A study, published in the Jama Internal Medicine Journal, entitled Changes in Red Meat Consumption and Subsequent Risk of T2DM, claimed people were at risk from the disease even if they consumed only small amounts of red meat.
The research said that increased consumption of red meat meat over time was linked to an increased risk of diabetes, but stressed that the association was partly to do with body weight.
The study, by researchers at the University of Singapore, went on to say that an increase of more than 0.5 servings per day increased the risk of developing the condition by 48%. However, cutting down by the same amount per day would decrease the risk by 14%.
In conclusion, the study said: “Increasing red meat consumption over time is associated with an elevated subsequent risk of T2DM, and the association is partly mediated by body weight. Our results add further evidence that limiting red meat consumption over time confers benefits for T2DM prevention."
