A new study conducted in the US found that consuming a high amount of red meat, particularly processed varieties, can increase the risk of developing diabetes by almost 50%. The study, which analyzed data from over 34,000 adults, revealed that those in the top fifth of red meat consumption had a 49% higher risk of diabetes compared to those who ate the least amount of red meat. In contrast, replacing one daily serving of red meat with plant-based protein sources such as pulses, nuts, seeds, or soya was associated with a 9-14% lower risk of diabetes.

These findings, published in the British Journal of Nutrition, reinforce existing evidence that limiting red meat consumption and choosing plant proteins may help reduce the risk of developing type 2 diabetes. This research highlights the importance of making dietary choices that prioritize plant-based proteins over red meat to improve overall health and reduce the risk of diabetes.