Meat and diabetes – all types of meat increase risk

A recent review of 31 studies involving nearly two million people worldwide found that all types of meat were linked to an increased risk of type 2 diabetes. The study showed that red and processed meat had the greatest effect on diabetes risk, with red meat and processed meat being linked to a 10% and 15% higher risk, respectively. Consuming 100 grams a day of red meat, equivalent to a small steak, was associated with a higher risk of diabetes in the next 10 years, while 50 grams a day of processed meat, such as two slices of ham, was linked to a 15% higher risk. Additionally, consuming 100 grams a day of chicken and other poultry was linked to an 8% higher risk of diabetes.

These findings suggest that reducing meat consumption, especially red and processed meat, may help lower the risk of developing type 2 diabetes. It is important for individuals to consider their meat intake and make dietary choices that prioritize their health and well-being. This study highlights the potential impact of meat consumption on diabetes risk and emphasizes the importance of a balanced and healthy diet for overall health.