A new Harvard University research found that even two weekly meals of red meat can raise the risk of developing type 2 diabetes, adding to the growing health issues linked to red meat.
The recent US health study, published in the American Journal of Clinical Nutrition research, examined over 200,000 participants. It indicated that over 22,000 patients developed type 2 diabetes over this 36-year trial: Red meat eaters had a 62% higher risk of having the metabolic condition, The Guardian reported.
The research also revealed that consuming processed red meat raised type 2 diabetes risk by 46% per serving, while unprocessed meat increased risk by 24 percent.
A Growing Health Concern Worldwide
Diabetes is a long-term metabolic condition that causes high blood sugar levels. It may severely harm the heart, blood vessels, eyes, kidneys, and nerves. According to the WHO, type 2 diabetes is characterized by insulin resistance or inadequate insulin synthesis. Diabetes affects 422 million people worldwide, mostly in low- and middle-income countries, causing 1.5 million deaths yearly.
The US Centers for Disease Control and Prevention reports that 37.3 million people (11.3% of the US population) have diabetes, with 8.5 million people undiagnosed.
Over the last 30 years, type 2 diabetes led to kidney failure, heart attacks, strokes, blindness, and lower limb amputations globally.
Meanwhile, according to the National Institutes of Health, past research has shown that red meat consumption can elevate the risk of developing cardiovascular disease and certain cancers.
Moderation is The Key
Though health studies also indicate that red meat offers nutrients and health advantages, experts recommend lowering its consumption and cutting down portion sizes to lower type 2 diabetes risk.
Moreover, health experts recommend alternative protein sources like nuts and legumes, which may also reduce type 2 diabetes risk and greenhouse gas emissions that contribute to climate change.
Harvard T.H. Chan School of Public Health researcher and study author Dr. Walter Willett advises minimizing red meat consumption as the study indicated that, even after controlling for obesity and other variables, diabetes risk remained high.
"When we looked at the women and men who consumed the most red meat compared to the least, we found about a 50% increase in risk," Willet noted, as quoted by NPR.
The USDA's Dietary Guidelines for Americans include red meat as a protein source, while the Mayo Clinic advises modestly consuming lean beef. Northwestern University Feinberg School of Medicine health policy expert Norrina Allen says red meat contains nutrients like iron and zinc that improve bones and muscles. Cornell University nutrition expert David Levitsky notes that red meat offers critical amino acids for protein production and repair.
"When you eat red meat, you are consuming the amino acids necessary for making the enzymes to produce and repair body proteins," Levitsky said, as quoted by National Geographic. Hence, a balanced diet with moderate red meat consumption and increased plant-based protein intake may reduce this major health issue that has been affecting millions worldwide.
