People who increase their red meat consumption may also increase their risk of type 2 diabetes, according to new research from Harvard School of Public Health (HSPH). Researchers found that people who started eating more red meat than usual—about 3.5 servings more per week—had a 50% increased risk of developing type 2 diabetes during the next four years. Study co-author Frank Hu, professor of epidemiology and nutrition at HSPH, called that “a really large increase” in a June 18, 2013 article on WBUR.org.
The study appeared online June 17, 2013 in JAMA Internal Medicine.
Researchers also found that those who decreased their red meat consumption lowered their type 2 diabetes risk by 14% during a 10-year follow-up period. And, as with previous studies linking red meat to negative health impacts, they found that processed meats such as hot dogs and bacon were more strongly associated with increased diabetes risk.
Red meat linked to increased risk of type 2 diabetes (HSPH release)
Simple steps to preventing diabetes (HSPH Nutrition Source)