Red meat intake and risk of type 2 diabetes

A new research paper published in the American Journal of Clinical Nutrition examines the relationship between red meat consumption and the risk of type 2 diabetes. The study conducted by the Harvard Nutrition Department aimed to assess the impact of total red meat intake, processed red meat intake, and unprocessed red meat intake on the risk of type 2 diabetes. The researchers analyzed data from over 216,000 participants and found a positive association between higher red meat intake and an increased risk of type 2 diabetes. Comparing the highest quintile to the lowest quintile, the hazard ratios were 1.6 for total red meat, 1.51 for processed meat, and 1.4 for unprocessed red meat. Furthermore, the study suggests that substituting red meat with nuts, legumes, or dairy can significantly reduce the risk of type 2 diabetes.