An article published in The Lancet highlighted the link between red meat consumption and type 2 diabetes. Residents of the Americas, Mediterranean, Europe, Southeast Asia and Western Pacific countries (20 countries in total) participated in this study.
A recent study of nearly 2 million people found that high consumption of unprocessed red meat (beef, lamb, pork) and processed meat (bacon, salami and chorizo) increased the risk of type 2 diabetes. Experts also found a link between poultry consumption and the incidence of type 2 diabetes. However, it was weaker and varied depending on the population.
Red meat is high in saturated fat and low in polyunsaturated fat. This may impair insulin sensitivity. Scientific studies have also shown that high protein intake from animal sources compared to plant foods increases the likelihood of developing type 2 diabetes. This may be due to the high levels of branched-chain amino acids (BCAAs) in animal proteins.
News materials cannot be equated with a doctor’s prescription. Consult an expert before making a decision.
Source: Ferra
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