A recent study has found that the consumption of meat, particularly red and processed meat, as well as poultry like chicken and turkey, may increase the risk of developing type 2 diabetes. The study, published in The Lancet Diabetes and Endocrinology medical journal, analyzed data from nearly 2 million people across 31 study groups in 20 countries. The researchers found that habitual consumption of 50 grams of processed meat a day was associated with a 15% higher risk of developing type 2 diabetes in the next 10 years. Similarly, consuming 100 grams of unprocessed red meat a day was associated with a 10% higher risk.
The findings of the study provide comprehensive evidence of a link between eating red and processed meat and an increased risk of type 2 diabetes. This has led researchers to recommend limiting the consumption of processed and unprocessed red meat in order to reduce the number of type 2 diabetes cases in the population. While poultry is often considered a healthier protein source compared to red and processed meats, research has shown that regular consumption of poultry meat is also linked to health issues like gastro-oesophageal reflux disease, gallbladder disease, and diabetes.
Although poultry is often touted as a healthier alternative to red and processed meats, the study found that habitual consumption of 100 grams of poultry a day was associated with an 8% higher risk of developing type 2 diabetes over the next 10 years. However, researchers cautioned that the evidence linking poultry consumption and diabetes is weaker compared to red and processed meats and further investigation is needed to establish a conclusive link.
While some may consider pork to be a “white meat” like chicken, experts classify pork as a “red meat” alongside beef, veal, and lamb. This classification is based on the amount of the oxygen-carrying protein myoglobin present in the meat, which determines its color. Pork is considered red meat because it contains more myoglobin compared to chicken or fish.
The negative health associations of consuming red and processed meats have led to campaigns advocating for reduced meat consumption to lower the burden of diseases like diabetes. Additionally, there is a growing focus on the environmental impact of meat consumption, with calls to reduce meat intake to address climate change. Research has also highlighted the potential health risks associated with ultra-processed foods, including plant-based options.
While observational studies have shown associations between food consumption and various health risks, establishing causal relationships is challenging. More research, including studies that may be difficult or impossible to conduct in humans, is needed to determine the causal relationship between reducing red meat intake and lowering the risk of developing diabetes. Further investigation is also required to clarify the link between poultry consumption and type 2 diabetes.