The JAMA (Journal of American Medicine Association) on the 17th of June 2013, published a study looking at the link between the consumption of red meat and the onset of type 2 diabetes.People who increased their consumption of red meat during the four year study period were more likely to develop diabetes. The study involved an analysis of around 150,000 people.The research was conducted at the National University of Singapore.Diet and Type 2 Diabetes ResearchThis is the first time that researchers have tracked the consumption of red meat over time with the risk of developing type two diabetes.
The Study showed that compared with the group of people who had no change in red-meat intake, increasing meat intake by more than half a serving per day over a four year period increased the risk of developing type two diabetes by a massive 48% over the next four years.
It was also found that reducing the intake of red-meat by the same amount reduced the risk of diabetes by 14% although it was found that this reduction occurred over a longer period.
Dr. William Evans who is affiliated with the Duke University commented “It is not the type of protein (or meat) that is the problem, it is the type of fat.”
He suggested that consumers should be, if they are consuming red-meat, choosing cuts which are free from fat.
Follow this link to view the Abstract published in the JAMA
