A recent study conducted in the United States showed a possible link between excessive consumption of red meat, especially processed meat, and a higher risk of diabetes. The results, according to Medical News Today, indicate that this risk increases with each additional meal.
The study also showed that replacing red meat with plant-based protein sources or other healthy alternatives could contribute to reducing this risk by up to 14%.
This study adds to a series of research indicating that eating red meat, especially processed meat such as sausage and pastrami, increases the likelihood of developing type 2 diabetes.
## What is the mechanism linking red meat to an increased risk of diabetes?
Drawing on data from the National Health and Nutrition Examination Survey (NHANES) from 2003 to 2016, researchers examined the relationship between the diet of 34,737 adults and the risk of diabetes.
The results revealed that people who consume large amounts of red meat, whether processed or unprocessed, are more likely to develop diabetes. Specifically, individuals who ate the highest amounts of red meat had a 49% higher risk of developing the disease compared to those who ate the least.
In addition, researchers observed a 10% to 16% increase in diabetes risk with each additional serving of red meat eaten daily, depending on the type of red meat consumed.
What is striking about these results is that the relationship between eating red meat and diabetes remained statistically significant even after taking into account body mass index. This suggests that a higher risk of diabetes is not only associated with being overweight or obese.
On a positive note, researchers also found that replacing red meat with plant proteins (such as nuts and legumes), poultry, dairy products, whole grains, fish, or eggs, was associated with a 9% to 14% lower risk of developing diabetes. The greatest benefit was specifically observed with plant-based protein sources.
