Recent research from the University of Cambridge suggests that high consumption of meat, especially processed and unprocessed red meat, may increase the risk of developing type 2 diabetes.
The study, involving nearly two million participants from 31 studies across 20 countries, found that eating 50 grams of processed meat daily, such as two slices of ham or bacon, is linked to a 15% higher risk of type 2 diabetes over the next decade.
Similarly, 100 grams of unprocessed red meat daily, roughly equivalent to a small steak, is associated with a 10% increased risk.
The research, published in The Lancet Diabetes and Endocrinology, also examined poultry consumption. Initially, eating 100 grams of poultry daily was linked to an 8% increased risk of type 2 diabetes, but this association weakened in subsequent analyses, indicating the need for further research.
Dr. Chunxiao Li, lead author of the study, emphasized that this research provides the most extensive evidence to date on the link between meat consumption and type 2 diabetes risk. The findings are consistent across various global populations, highlighting a strong association between processed and red meat consumption and higher diabetes risk.
The researchers accounted for various factors in their analysis, including age, gender, health behaviors, energy intake, body weight, and family history of diabetes. This comprehensive approach adds robustness to the findings, but also emphasizes the need for further studies in under-represented regions, such as Africa, where data is limited.
Critics of the study, such as Dr. Ken D. Berry, argue that observational research can only show associations, not causation. Dr. Berry suggests that the study’s reliance on food frequency questionnaires, which can be inaccurate, limits the reliability of the findings. This type of research, while informative, cannot definitively establish causation.
Registered dietitian Sophie Lauver points out that people who consume more meat might also eat fewer health-promoting foods like fruits, vegetables, and whole grains. She notes that high meat consumption often leads to a diet centered around animal products rather than diverse, plant-based foods rich in fiber and beneficial nutrients.
Tanya Freirich, another dietitian, highlights that processed meats can be inflammatory and high in sodium, contributing to insulin resistance and increased diabetes risk. She suggests that a varied diet with more plant-based foods can help maintain a healthy microbiome and reduce the risk of obesity and diabetes.
The World Health Organization (WHO) has previously classified processed meat as carcinogenic and recommends limiting red meat consumption. The study’s findings align with these recommendations, suggesting a reduction in processed and red meat intake to mitigate disease risk.
Conversely, Dr. Berry and some others advocate for the continued consumption of nutrient-dense meats, arguing that plant-based diets may not suit everyone and stressing the importance of personalized dietary choices.
