Eat a lot of red meat? You’re at a greater risk of developing diabetes, finds new study
In a recent study, researchers found that people with diets high in red meat have a significantly higher chance of developing diabetes than those who eat less of it.
The study, published in the British Journal of Nutrition, examined the associations between processed and unprocessed red meat intake and diabetes.
Using data from more than 34,000 adults from the National Health and Nutrition Examination Survey, researchers found that individuals who consumed the most red meat had significantly higher diabetes prevalence compared to those who consumed the least, even after adjusting for age, BMI, lifestyle, and other dietary factors.
People in the highest quintile of red meat consumption had about 49 per cent higher chance of developing diabetes.
Both processed meats, such as sausages and deli meats, and unprocessed red meats, such as beef and pork, were linked to increased risks of diabetes.
Each additional daily serving of red meat was associated with a 16 per cent higher likelihood of having diabetes.
According to the NHS, diabetes is a leading cause of preventable sight loss in people of working age and is a major contributor to kidney failure, heart attack, and stroke.
An estimated 12.1 million adults in the UK are living with diabetes or prediabetes.
In a recent study, researchers found that people with diets high in red meat have a significantly higher chance of developing diabetes than those who eat less of it
Around 90 per cent of people with a diabetes diagnosis have type 2 diabetes, which occurs when the body doesn’t make enough of the hormone insulin, which is needed to bring down blood sugar levels.
Genetics, lifestyle factors such as the amount of exercise a person does, diet and obesity all play a role in causing the condition.
Research has consistently shown that for many people, combined lifestyle interventions – including diet, physical activity and sustained weight loss – can be effective in reducing the risk of type 2 diabetes by around 50 per cent.
The study also found that replacing red meat with alternative protein sources, such as plant-based options like nuts, seeds, legumes, and soy, was associated with lower chances of diabetes.
Substituting poultry, dairy, or whole grains also showed modest benefits.
The results persisted after accounting for overall diet quality and body mass index, suggesting the link isn’t just due to people who eat more red meat being less healthy overall.
Researchers emphasise that the findings show an association, not proof that red meat causes diabetes, since the study was observational.
The results suggest that dietary choices may play an important role in diabetes risk and support recommendations to consider healthier protein alternatives.
The study adds to the growing body of evidence suggesting that diet plays a significant role in the development of type 2 diabetes.
Previous research has suggested that eating a Mediterranean diet, characterised by whole grains, fruits, vegetables, beans, nuts and olive oil, when combined with regular exercise, can slash the risk of type 2 diabetes by almost a third.
Other factors associated with an increased risk of developing type 2 diabetes include smoking and having high blood pressure.
