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Meat Increases Risk for Type 2 Diabetes

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Consuming red meat, processed meat, fish, and poultry may increase the risk for type 2 diabetes, according to a meta-analysis published in Diabetes and Metabolism.

Researchers reviewed 28 articles that investigated relationships between meat consumption and type 2 diabetes risk and morbidity. People who consumed the most total meat, red meat, and processed meat increased their risk for type 2 diabetes by 33%, 22%, and 25%, respectively, compared with those who consumed the least.

Dose-response analyses showed that an additional 100 grams per day of total meat or red meat increased the risk by 36% and 31%, respectively, and an additional 50 grams per day of processed meat increased the risk for diabetes by 46%.

The authors attribute the associated risk to increased consumption of saturated fat, dietary cholesterol, heme iron, and animal protein from meat. Serum levels of proteins and iron as well as increased weight associated with meat consumption may also contribute to the risk.

More information: pcrm.org

References Yang X, Li Y, Wang C, et al. Meat and fish intake and type 2 diabetes: dose–response meta-analysis of prospective cohort studies. Diabetes Metab. Published online April 14, 2020.

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