Red Meat Consumption Increased T2D Risk by over 50%

Last week, researchers published a study in the American Journal of Clinical Nutrition echoing claims from previous studies on the potential dangers of red meat consumption. Adding to the growing arsenal of studies that support minimizing red meat consumption, researchers use this cohort study to show the link between increased red meat consumption and elevated type 2 diabetes (T2D) risk.  

The study used cohort data from over 200,000 participants in the Nurses’ Health Studies (I and II) and the Health Professionals Follow-Up Study (HPFS). Red meat intake was quantified based on responses to a semiquantitative food frequency questionnaire administered every 2–4 years. Additionally, these measures were divided into total, processed, and unprocessed red meat consumption. 

The total incidence of T2D cases throughout the duration of the study was 22,761 cases. The highest quintile group of total red meat consumption was at a 62% greater risk for developing T2D than those in the lowest consumption quintile. For processed meat, the increased risk was 51%, and for unprocessed meat, it was 40%.  

The researchers also evaluated how replacing red meat consumption with 1 serving per day of nuts and legumes impacted T2D risk, noting that it reduced the probability of T2D by 30%. Additionally, replacing red meat with a serving of dairy also reduced risk.  

Beyond diabetes implications, red meat consumption has also been linked to elevated cancer and heart disease risk.  

A study published last summer in Arteriosclerosis, Thrombosis, and Vascular Biology, supported by the American Heart Association (AHA), noted that the chemicals that gut microbes release as they digest red meat may elevate the risk of heart disease.  

Beyond the risk of heart disease, the World Cancer Research Fund recommends limiting red meat consumption to three portions of 12–18 oz (350–500 g) per week because of its potential to increase cancer risk.   

“Our study supports current dietary recommendations for limiting the consumption of red meat and emphasizes the importance of different alternative sources of protein for T2D prevention,” concluded researchers in the publication.