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Red meat & type 2 diabetes

New research from the Harvard School of Public Health (HSPH) in the States has suggested a strong link between the consumption of red meat and an increased risk of developing type 2 diabetes. The findings, published online in the American Journal of Clinical Nutrition, showed that replacing red meat with other proteins such as low-fat dairy, nuts and whole grains can help to reduce the risk.

The researchers combined data from their new study with data from existing studies that included a total 442,101 participants, 28,228 of whom developed Type 2 diabetes during the study. After adjusting for lifestyle and dietary risk factors, the researchers found that a daily serving of 100 grammes of unprocessed red meat was associated with a 19% increased risk of Type 2 diabetes. They also found that one daily serving of half that quantity of processed meat, such as bacon and sausages, was associated with a 51% increased risk.

Results showed that substituting the daily serving of red meat with nuts was associated with a 21% lower risk of developing type 2 diabetes, substituting low-fat dairy with a 17% lower risk, and substituting whole grains, a 23% lower risk. Based on these results, the researchers suggest that where possible, red meat should be replaced with healthier choices such as nuts, whole grains, low-fat dairy products, fish or beans. Source: American Journal of Clinical Nutrition

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