A study published in The Lancet Diabetes & Endocrinology It was revealed that Meat consumption, especially processed meat and unprocessed red meat, is linked to an increased risk of type 2 diabetes, according to an analysis of data from 1.97 million participants..
the World meat production has increased rapidly in recent decades. Meat consumption exceeds dietary guidelines in many countries. Previous studies have suggested that higher consumption of processed meat and unprocessed red meat is associated with an increased risk of type 2 diabetes, but results have been variable and inconclusive.
the Poultry, such as chicken, turkey, or duck, is often considered an alternative to processed meats or unprocessed red meats.But fewer studies have examined the relationship between poultry consumption and type 2 diabetes.
To determine the relationship between consumption of processed meat, red meat and unprocessed poultry and type 2 diabetes, the team led by researchers from the University of Cambridge (UK) used the global project Contact To analyze data from 31 study groups from 20 countries. Their comprehensive analysis took into account factors such as age, sex, health-related behaviors, energy intake, and body mass index.
Greater risk than poultry
The researchers found that regular consumption of 50 grams of processed meat per day (equivalent to two slices of ham) was associated with a 15% increased risk of developing type 2 diabetes over the next 10 years.
Habitual consumption of 100 grams of unprocessed red meat per day – equivalent to a small steak – was associated with a 10% increased risk of type 2 diabetes, and habitual consumption of 100 grams of poultry per day was associated with an 8% increased risk. When further analyses were conducted to verify the results in different scenarios, the association with poultry consumption weakened, while the association with type 2 diabetes weakened for processed and unprocessed meat.
“Our research provides the most comprehensive evidence to date of an association between consumption of processed and unprocessed red meat and an increased risk of developing type 2 diabetes in the future. It supports recommendations to reduce consumption of processed and unprocessed red meat. Consumption of processed and unprocessed red meat is linked to a reduced incidence of type 2 diabetes in the population,” explained Professor Nita Forouhi, from the Medical Research Council (MRC) Epidemiology Unit at the University of Cambridge, and lead author of this article.
“Although our findings provide the most comprehensive evidence of an association between poultry consumption and type 2 diabetes available to date, the association remains uncertain and needs further funding investigation,” he added.
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