Eating more red meat may increase risk of type 2 diabetes

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

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.

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