Consuming meat, particularly red and processed meat, and even poultry like chicken and turkey may increase the risk of developing type 2 diabetes in the future, according to a new study. This adds to the growing body of evidence linking meat and ultra-processed foods to a range of health issues.
Processed meat and unprocessed red meat have long been associated with a higher risk of developing type 2 diabetes. The recent study analyzed data from nearly 2 million people across 31 study groups in 20 countries to assess this link. Habitually eating 50 grams of processed meat a day was associated with a 15% higher risk of developing type 2 diabetes, while consuming 100 grams of unprocessed red meat a day was associated with a 10% higher risk.
While poultry has been considered a healthier protein source compared to red and processed meats, it is not without its risks. Research indicates that regular poultry consumption is linked to harmful health effects like gastro-oesophageal reflux disease, gallbladder disease, and diabetes. Consuming 100 grams of poultry a day was associated with an 8% higher risk of developing type 2 diabetes over the next 10 years.
Despite being often referred to as „white meat,“ pork is considered a „red meat“ like beef, veal, and lamb. This is due to the amount of myoglobin in the meat, which determines its color. Pork contains more myoglobin than chicken or fish, categorizing it as red meat and potentially posing similar health risks associated with red meat consumption.
The negative health associations of eating various types of meat have led to campaigns urging the public to limit their consumption of red and processed meat. These efforts are aimed at reducing the burden of diseases like diabetes, as well as promoting overall health and wellbeing. Additionally, there is a growing emphasis on the environmental impact of meat consumption, with calls to reduce meat intake to address the climate crisis.
Most research on the link between food consumption and various health risks is observational, making it difficult to establish causal relationships. Further research, much of which may be challenging to conduct in humans, is needed to determine the specific effects of different types of meat on health outcomes. It is essential to continue studying the relationship between meat consumption and type 2 diabetes risk to develop evidence-based recommendations for the public.
Overall, the findings of the study highlight the potential risks associated with consuming red and processed meat, as well as poultry, in relation to the development of type 2 diabetes. Public health initiatives and individual choices concerning meat consumption play a crucial role in shaping future health outcomes and addressing the broader impact of food choices on personal and environmental well-being.
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