Diseases & Conditions
Red meat may raise diabetes risk
Research we're watching
- Reviewed by Toni Golen, MD, Editor in Chief, Harvard Women's Health Watch; Editorial Advisory Board Member, Harvard Health Publishing; Contributor
Eating more red meat is linked to higher risk of developing diabetes, a new analysis suggests.
The Harvard-led study, published online Oct. 19, 2023, by The American Journal of Clinical Nutrition, tracked the eating habits of nearly 217,000 people (81% women) for up to 36 years. Participants were split into five groups according to the amount of red meat they ate. Those who regularly ate the highest amounts — averaging about a serving each day — were 53% more likely to develop diabetes than those who ate the least red meat. But participants who substituted one serving per day of nuts or legumes for red meat were 30% less likely to develop diabetes.
The study was observational, meaning it didn't prove that eating more red meat causes diabetes — only that an association exists. But study authors said the findings reinforce recommendations to limit red meat consumption and eat plant-based proteins instead to help prevent diabetes and heart disease.
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About the Author
Maureen Salamon, Executive Editor, Harvard Women's Health Watch
About the Reviewer
Toni Golen, MD, Editor in Chief, Harvard Women's Health Watch; Editorial Advisory Board Member, Harvard Health Publishing; Contributor
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