Research Reveals Consumption Of Two Red Meat Portions Per Week Increases Type 2 Diabetes Risk

JAKARTA - Consuming at least two servings of red meat per week increases the risk of developing type 2 diabetes, according to the researchers' findings.

Findings from the Harvard TH Chan School of Public Health research published in the "The American Journal of Clinical Nutrition", advocates reduced consumption of red meat.

This study used comprehensive health data from 216,695 participants. They were asked to fill out a questionnaire about their diet every two to four years, until the age of 36 years. During this time, more than 22,000 people had type 2 diabetes.

The study found that those who consumed the most red meat had a 62 percent higher risk of developing type 2 diabetes, compared to those who ate a little red meat.

Each additional portion of processed red meat every day is associated with the possibility of 46 percent more exposed to type 2 diabetes.

"Our findings strongly support diet guidelines that recommend restrictions on the consumption of red meat and this applies to processed and unprocessed red meat," said lead author Xiao Gu, a postdoctoral researcher at the nutrition department.

The study also explored alternative sources of protein, finding that replacing one portion of red meat with plant-based protein such as nuts and nuts, could reduce the risk of Type 2 diabetes by 30 percent.

"Given our findings and previous research by others, the limit on about one serving of red meat per week will make sense to people who want to optimize their health and well-being," said senior author Walter Willett, who is also professor of epidemiology and nutrition.

It is known, these findings arise when cases of type 2 diabetes increase worldwide. This disease is a major risk factor for cardiovascular and kidney disease, cancer and dementia.