Concerned about your risk of developing type 2 diabetes? A recent study suggests that the type of meat you consume could play a significant role.
According to a comprehensive analysis of data from 31 study cohorts, published in *The Lancet Diabetes & Endocrinology* on Tuesday, regular consumption of red and processed meats is linked to a higher risk of type 2 diabetes. This study, the most extensive of its kind, highlights the connection between both processed and unprocessed red meats and the development of type 2 diabetes, according to Dr. Nita Forouhi, a professor of population health and nutrition at the University of Cambridge.
Type 2 diabetes, the most common form of diabetes, is a chronic condition characterized by consistently high blood sugar levels. If left unmanaged, it can lead to serious health complications such as heart disease, stroke, and kidney disease, according to the National Institute of Diabetes and Digestive and Kidney Diseases.
Dr. Hilda Mulrooney, a nutrition and health expert at London Metropolitan University who was not involved in the study, noted that further research is needed to explore other aspects of meat consumption, such as the risks associated with poultry and the impact of different cooking methods. However, Mulrooney acknowledged that the new findings align with current nutritional guidelines that advocate for reducing meat intake.
### A Global Perspective
While the study was observational and therefore couldn't establish a direct cause-and-effect relationship between meat consumption and diabetes, the association was strong, according to Dr. Forouhi. She emphasized that "these findings were consistent across populations in various regions and countries."
The study analyzed data from nearly 2 million individuals across 20 countries. Researchers also accounted for several factors—such as diet quality, physical activity, smoking, alcohol consumption, energy intake, and body mass index—that could potentially influence the results or obscure the relationship between meat consumption and type 2 diabetes, Forouhi explained.
However, as Dr. Duane Mellor, a dietitian and spokesperson for the British Dietetic Association who was not involved in the study, pointed out, the data did not allow researchers to consider other important factors that may contribute to type 2 diabetes, such as family history, insulin resistance, and waist circumference. These factors are more strongly linked to diabetes risk than those the researchers were able to account for, he noted.
Mellor suggested that the increased risk associated with red and processed meat intake could potentially be due to these other confounding factors.
### Emphasizing Plant-Based Foods
Despite the study's limitations, Mulrooney argued that the evidence supports current dietary recommendations to reduce meat consumption.
“Meat consumption generally exceeds dietary guidance,” Mulrooney said, recommending replacing red and processed meats with alternatives like poultry or plant-based options such as peas, beans, lentils, and tofu.
Although research has yet to clarify the relationship between poultry consumption and type 2 diabetes risk, the study indicated that substituting red and processed meats with poultry could reduce the risk of developing the disease.
Forouhi also pointed out that widely available processed meats—such as ham, sausages, bacon, hot dogs, salami, and pepperoni—are often highly processed, containing chemical additives and high levels of salt, which contribute to their unhealthiness.
There are many strategies to reduce meat intake, Forouhi added, including eating these meats less frequently, opting for smaller portions, or replacing them with protein-rich alternatives.
In addition to adopting a diet rich in vegetables, fruits, nuts, and beans, Mellor advised that regular exercise is essential for those concerned about diabetes.
