Switching from red meat to plant-derived protein sources could lower the risk of diabetes and offer environmental benefits.
Consuming as few as two servings of red meat weekly could elevate the risk of type 2 diabetes in comparison to those who consume less, a recent study from Harvard T.H. Chan School of Public Health reveals. The study further indicates that this risk escalates with increased meat intake. However, substituting red meat with wholesome plant-based proteins like nuts and legumes or moderate portions of dairy can help lower the chances of developing the condition.
The study was recently published in The American Journal of Clinical Nutrition.
“Our findings strongly support dietary guidelines that recommend limiting the consumption of red meat, and this applies to both processed and unprocessed red meat,” said first author Xiao Gu, a postdoctoral research fellow in the Department of Nutrition.
While previous studies have found a link between red meat consumption and type 2 diabetes risk, this study, which analyzed a large number of type 2 diabetes cases among participants being followed for an extended period of years, adds a greater level of certainty about the association.
Rising Concerns and Research Methodology
Type 2 diabetes rates are increasing rapidly in the U.S. and worldwide. This is concerning not only because the disease is a serious burden, but it also is a major risk factor for cardiovascular and kidney disease, cancer, and dementia.
For this study, the researchers analyzed health data from 216,695 participants from the Nurses’ Health Study (NHS), NHS II, and Health Professionals Follow-up Study (HPFS). Diet was assessed with food frequency questionnaires every two to four years, for up to 36 years. During this time, more than 22,000 participants developed type 2 diabetes.
Key Research Outcomes
The researchers found that consumption of red meat, including processed and unprocessed red meat, was strongly associated with increased risk of type 2 diabetes. Participants who ate the most red meat had a 62% higher risk of developing type 2 diabetes compared to those who ate the least. Every additional daily serving of processed red meat was associated with a 46% greater risk of developing type 2 diabetes and every additional daily serving of unprocessed red meat was associated with a 24% greater risk.
The researchers also estimated the potential effects of substituting one daily serving of red meat for another protein source. They found that substituting a serving of nuts and legumes was associated with a 30% lower risk of type 2 diabetes, and substituting a serving of dairy products was associated with a 22% lower risk.
“Given our findings and previous work by others, a limit of about one serving per week of red meat would be reasonable for people wishing to optimize their health and wellbeing,” said senior author Walter Willett, professor of epidemiology and nutrition.
In addition to health benefits, swapping red meat for healthy plant protein sources would help reduce greenhouse gas emissions and climate change, and provide other environmental benefits, according to the researchers.
Reference: “Red meat intake and risk of type 2 diabetes in a prospective cohort study of United States females and males” by Xiao Gu, Jean-Philippe Drouin-Chartier, Frank M. Sacks, Frank B. Hu, Bernard Rosner and Walter C. Willett, 19 October 2023, The American Journal of Clinical Nutrition.
DOI: 10.1016/j.ajcnut.2023.08.021
Other Harvard Chan School authors included Frank Sacks and Frank Hu.
The NHS, NHS II, and HPFS are supported by the National Institute of Health (grants UM1 CA186107, U01 CA176726, and U01 CA167552).
Never miss a breakthrough: Join the SciTechDaily newsletter.
Follow us on Google and Google News.
10 Comments
Interestingly, people who have had diabetes, after they became carnivores, report that their diabetes has gone. What is the agenda of these researchers?
The association is based on food questionnaires which are notoriously imprecise and included processed red meats so unclear whether the potential association would still be present if only lean red meats were included. Also associations do not necessarily prove causation.
Harvard..where politics bias always comes first. We can all just ignore anything from Harvard.
Stop calling it “eating red meat”. It is eating warm blooded animals.
This is probably from the same group that cant clearly define what is a woman.
Stop telling people what they can and cannot eat! We should be able to decide for ourselves what we eat and don’t eat! I’m tired of hearing “This is bad for you. No, wait! This is bad for you!” Let people make their own food choices without telling them what they can or cannot eat!
An old study has shown that eating red meat (or even white meat) can help prevent death by starvation.
edid the study take into consideration what the people ate along with the meat, such as french fries or other high fat foods, or what they ate for dessert? Did they eat refined carbohydrates with their red meat? Few or no vegetables or fruit?
For the women, were they peri-menopausal, or, already menopausal having a steep drop in necessary female hormones, all of which can wreak havoc on a woman’s health, and start disease processes?
These people are out of their minds!! People have been reversing their diabetes by only eating a carnivore diet…. They didn’t mention any specifics on what else these people eat with their meat.
This is not even a study. This is a data review with NO control groups. The conclusion is false!
Red meat consumption does NOT lead to diabetes or increased risk. The sugar and carbs ABSOLUTELY do. Animal fats, when COMBINED with the standard American garbage diet( sugar/carb heavy) can certainly lead to arteriosclerosis, atherosclerosis, and many other illnesses.
When so many people are REVERSING their diabetes and auto immune disorders with a meat only diet, you know this article is b.s.