Various components found in red and processed meat products increase your risk for developing type 2 diabetes, according to a review published in Metabolism: Clinical and Experimental. Saturated fat, high sodium levels, carcinogens, nitrates, heme iron, and other compounds in red and processed meats may all contribute to decreased insulin sensitivity and other risk factors for type 2 diabetes. While the study calls for more research on specific mechanisms, the authors suspect some combination of these components may increase risk for disease. Preventive measures suggested include increased exercise and a high-fiber, low-fat diet.
- Kim Y, Keogh J, Clifton P. A review of potential metabolic etiologies of the observed association between red meat consumption and development of type 2 diabetes mellitus. Metabolism. 2015;64:768-779.