A new study from Harvard TH Chan School of Public Health found that higher intake of haem iron, which is found in red meat and other animal products, was linked to a higher risk of type 2 diabetes. Following over 200,000 adults for 36 years, the study found that those who consumed the highest amount of haem iron had a 26% higher risk of developing type 2 diabetes compared to those consuming the least amount. This research emphasizes the importance of considering the source of iron in one's diet, as haem iron from meat may increase the risk of diabetes.

The study, published in Nature Metabolism, highlights the potential health risks associated with consuming high amounts of haem iron from animal products. This information can be valuable for individuals looking to reduce their risk of developing type 2 diabetes and improve their overall health. By choosing more plant-based sources of iron, individuals may be able to lower their risk of diabetes and promote better health outcomes in the long term.