Source – nytimes.com
Recent studies have added to the growing concerns about the health impacts of consuming red and processed meats. Researchers have long linked these dietary choices to heart disease, certain cancers, and premature death. New evidence now suggests that a meat-heavy diet might also raise the risk of developing Type 2 diabetes. Two new studies, reported today, reinforce these findings and highlight the potential dangers of regular meat consumption.
The first study, published in The Lancet Diabetes and Endocrinology, analyzed data from nearly two million adults involved in 31 studies conducted across 20 countries, including the United States and various regions in Europe and Asia. The researchers reviewed dietary information and health outcomes over an average span of ten years.
After adjusting for other risk factors like smoking, obesity, physical inactivity, and family history of diabetes, they discovered that consuming 1.8 ounces of processed meat daily (approximately the size of a medium sausage or two to three slices of bacon) was linked to a 15 percent increase in the risk of Type 2 diabetes. Similarly, eating 3.5 ounces of unprocessed red meat daily (about the size of a small steak) was associated with a 10 percent higher risk. Interestingly, while poultry consumption showed an 8 percent increase in risk, this was only consistently observed in European studies, suggesting the need for further research.
Mechanisms Behind the Increased Risk
The new findings align with previous research that has flagged the health risks associated with red and processed meat. Dr. Nita Forouhi, the lead author and professor of population health and nutrition at the University of Cambridge, provided insights into why these dietary choices may contribute to Type 2 diabetes. One key factor is the higher saturated fat content in red and processed meats, which is linked to greater insulin resistance—a precursor to Type 2 diabetes. Additionally, individuals who consume more meat may have lower intakes of fruits and vegetables, which are essential for balanced nutrition.
Dr. Forouhi also noted that cooking meat at high temperatures, such as through grilling or pan-frying, can produce harmful compounds that may cause cellular damage, inflammation, and insulin resistance. These factors collectively contribute to an increased risk of Type 2 diabetes.
The Role of Heme Iron
Adding to the body of evidence, a recent study published in Nature Metabolism examined the effects of heme iron, a type of iron predominantly found in red meat, and to a lesser extent in fish and poultry. The study tracked nearly 205,000 primarily white U.S. adults for up to 36 years, finding that those with the highest intake of heme iron—equivalent to eight to ten servings of unprocessed red meat per week—were 26 percent more likely to develop Type 2 diabetes compared to those with the lowest heme iron consumption. These individuals also showed elevated levels of lipids, markers of insulin resistance, and inflammation, all of which are associated with Type 2 diabetes.
Dr. Frank B. Hu, a professor of nutrition and epidemiology at Harvard T.H. Chan School of Public Health and the study’s lead author, emphasized that the evidence points to heme iron as a significant factor in the link between red meat consumption and Type 2 diabetes. This reinforces the ongoing need to consider dietary choices in the prevention and management of Type 2 diabetes.