New Harvard Study Finds That Red and Processed Meat Increase the Risk of Type 2 Diabetes
Over 70% of new cases of type 2 diabetes have been attributed to dietary factors, such as an excess consumption of processed meat.1 According to new research published by the Harvard T.H. Chan School of Public Health, each serving of processed red meat consumed per day was associated with a 46% increased risk of developing type 2 diabetes, and each serving of unprocessed red meat was associated with a 24% higher risk.2 The same analysis found that substituting red and processed meat with plant-based sources of protein, such as legumes and nuts, was protective against developing type 2 diabetes.
- O'Hearn M, Lara-Castor L, Cudhea F, et al. Incident type 2 diabetes attributable to suboptimal diet in 184 countries. Nat Med. 2023;(4):982-995. doi:10.1038/s41591-023-02278-8
- Gu X, Drouin-Chartier JP, Sacks FM, et al. Red meat intake and risk of type 2 diabetes in a prospective cohort study of United States females and males. Am J Clin Nutr. 2023. doi:10.1016/j.ajcnut.2023.08.021