Meat-Eaters Up their Risk of Diabetes by 23 percent, Study Reports

By Rebecca Lewis on September 08, 2017

Need another reason to curb your meat intake? Here it is: eating meat increases your risk of type 2 diabetes by up to 23 per cent. That’s according to the latest study by Duke–NUS Medical School in Singapore.

The new findings, published in the Epidemiology journal, revealed that people with the highest red meat consumption are 23 per cent more likely to develop type 2 diabetes than those who eat the lowest amounts. Meanwhile, frequent consumption of eating poultry increases the risk of the condition by 15 per cent.
The researchers believe the iron-containing compound called ‘heme’ in red meat and poultry increases a person’s risk. Eating parts of the chicken with lower heme levels, such as breast over thighs, may be healthier. 
’We don’t need to remove meat from the diet entirely. [We] just need to reduce the daily intake, especially for red meat, and choose chicken breast and fish/shellfish, or plant-based protein food and dairy products, to reduce the risk of diabetes.’ said Koh Woon Puay, lead author of the study.
’At the end of the day, we want to provide the public with information to make evidence-based choices in picking the healthier food to reduce disease risk.’
Dr Annie Ling, director of policy, research and surveillance at Singapore’s Health Promotion Board (HPB) added ’The findings affirm the HPB’s recommendation to consume red meat in moderation, and that a healthy and balanced diet should contain sufficient and varied protein sources, including healthier alternatives to red meat such as fish, tofu and legumes.’
Numerous studies have suggested that the risks of diabetes, cardiovascular disease and certain cancers. Experts say it might help improve their health by substituting other healthy protein sources for some of the red meat they eat.
Source of this article:
Eating meat increases the risk of type 2 diabetes by up to 23% due to its high-iron content

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