Too much red meat 'can heighten the chances of developing diabetes'

Raising consumption by more than half a serving a day was associated with a 48% increase in risk over the next four years

John Hall
Tuesday 18 June 2013 14:40
Comments
Raising red meat consumption by more than half a serving a day was associated with a 48 per cent increase in risk over the next four years
Raising red meat consumption by more than half a serving a day was associated with a 48 per cent increase in risk over the next four years

The chances of developing diabetes can be heightened by eating large amount of red meat, according to new research.

Researchers at the University of Singapore have found that raising red meat consumption by more than half a serving a day was associated with a 48 per cent increase in the risk of developing diabetes over the following four years. In turn, lowering red meat consumption by the same amount led to a 14 per cent reduction in risk.

Scientists analysed data from three studies involving around 150,000 men and women, with diets assessed by means of food questionnaires.

Among the test group, the researchers recorded more than 7,500 cases of type 2 diabetes.

Dr An Pan, from the National University of Singapore, wrote in the journal JAMA Internal Medicine that: "Increasing red meat intake during a four year interval was associated with an elevated risk of T2DM (type 2 diabetes mellitus) during the subsequent four years..."

"Our results confirm the robustness of the association between red meat and T2DM and add further evidence that limiting red meat consumption over time confers benefits for T2DM prevention."

Commenting on the research in the journal, US expert Dr William Evans, from Duke University in Durham, North Carolina, wrote: "A recommendation to consume less red meat may help to reduce the epidemic of T2DM.

"However, the overwhelming preponderence of molecular, cellular, clinical and epidemiological evidence suggests that public health messages should be directed toward the consumption of high-quality protein that is low in total and saturated fats.

"These public health recommendations should include cuts of red meat that are also low in fat, along with fish, poultry and low-fat dairy products.

"It is not the type of protein (or meat) that is the problem: it is the type of fat."

Register for free to continue reading

Registration is a free and easy way to support our truly independent journalism

By registering, you will also enjoy limited access to Premium articles, exclusive newsletters, commenting, and virtual events with our leading journalists

Please enter a valid email
Please enter a valid email
Must be at least 6 characters, include an upper and lower case character and a number
Must be at least 6 characters, include an upper and lower case character and a number
Must be at least 6 characters, include an upper and lower case character and a number
Please enter your first name
Special characters aren’t allowed
Please enter a name between 1 and 40 characters
Please enter your last name
Special characters aren’t allowed
Please enter a name between 1 and 40 characters
You must be over 18 years old to register
You must be over 18 years old to register
Opt-out-policy
You can opt-out at any time by signing in to your account to manage your preferences. Each email has a link to unsubscribe.

Already have an account? sign in

By clicking ‘Register’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Join our new commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged in