Meat again linked to a 50% increased risk of diabetes
The studies keep on coming and here is just another one showing the link between modern meat-heavy diets and diabetes.
“This interesting study again demonstrated an association between red meat consumption and the risk of Type II diabetes. The follow-up of these patients shows that increasing red meat consumption, even from a low amount at the start of the study, will significantly increase your risk of type II diabetes over even quite a short time-span”
Professor Tony Barnett, emeritus professor of medicine at the University of Birmingham.
“Increasing red meat intake during a four year interval was associated with an elevated risk of type II diabetes mellitus during the subsequent four years. Our results confirm the robustness of the association between red meat and Type II diabetes and add further evidence that limiting red meat consumption over time confers benefits for type II diabetes prevention, while cutting down on red meat also helped prevent coronary heart disease and certain cancers. I think the difference is enough to encourage people at least not to increase red meat consumption, and then think about ways to reduce the consumption. If possible, try to reduce red meat and replace with other healthy choices like beans and legumes, nuts, fish, poultry, whole grains”
Lead researcher Dr An Pan, National University of Singapore’s Saw Swee Hock School of Public Health.
“In 2012, Americans ate an estimated 166 pounds of meat per person. That is a titanic amount of unhealthy saturated fat and other compounds found in meat, such as iron, zinc or N-nitroso - compounds that research suggests are linked with increased risks for diseases such as diabetes, cardiovascular disease and cancers. A plate loaded with meat also leaves less room for vegetables, whole grains and other healthy foods”
Samantha Heller, Senior Clinical Nutritionist, NYU Langone Medical Center in New York City.
What did the 20-year, 149,000-participant Harvard & National University of Singapore Study find?
- People who increase their intake of meat by just a serving a day raise their risk of diabetes by almost 50%
- Cutting out the same amount of meat can lower the likelihood of diabetes by 14%
- Elevated intake of red meat is associated with the increased risk of type II diabetes
Study by Pan A, et al “Changes in red meat consumption and subsequent risk of type II diabetes mellitus three cohorts of US men and women” as published in JAMA Internal Medicine DOI: 10.1001/jamainternmed.2013.6633. Also study by Evans WJ “Oxygen-carrying proteins in meat and risk of diabetes mellitus” as published in JAMA Internal Medicine DOI: 10.1001/jamainternmed.2013.7399. The researchers at the University of Singapore; Kayo Kurotani, Akiko Nanri, Atsushi Goto, Tetsuya Mizoue, Mitsuhiko Noda, Shino Oba, Masayuki Kato, Yumi Matsushita, Manami Inoue, and Shoichiro Tsugane, analysed data from three studies of 149,000 men and women. The research was from 26,357 men in the Health Professionals Follow-up Study - 1986 to 2006, 48,709 women in the Nurses’ Health Study - 1986 to 2006, and 74,077 women in the Nurses’ Health Study II - 1991 to 2007, aged 25–75 years. Researchers from the Japan Public Health Center-based Prospective Study (JPHC), Department of Epidemiology and Prevention, Clinical Research Center, National Center for Global Health and Medicine, Japan Department of Diabetes and Metabolic Medicine, National Center for Global Health and Medicine, Japan Department of Health Promotion, National Institute of Public Health, Saitama, Japan Foundation for the Promotion of International Medical Research Cooperation, Department of Clinical Research Coordination, National Center for Global Health and Medicine, and the Epidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, and the National Cancer Center, all in Japan, were involved. As reported by The Express UK, HealthDay News, The Daily Mail, The Business Insider, Bloomberg, CBS News, Reuters News, MedPage Today on June 18, 2013.