Higher meat consumption linked to increased risk of type 2 diabetes in observational study.

New research from the University of Cambridge suggests that a diet high in meat, specifically processed and unprocessed red meat, may increase the risk of developing type 2 diabetes.

A study of nearly two million people in 31 studies across 20 countries revealed that consuming 50 grams of processed meat daily, which is equivalent to two slices of ham or bacon or one small sausage, increased the risk of developing type 2 diabetes by 15% in the next decade, according to a press release from the university.

Consuming 100 grams of unprocessed red meat daily, which is equivalent to a small steak, increased the risk of certain health issues by 10%.

The findings were published in The Lancet Diabetes and Endocrinology.

The initial study found that consuming 100 grams of poultry increased the risk of type 2 diabetes by 8%, but subsequent testing weakened this link, indicating the need for more research.

According to Dr Chunxiao Li of the Medical Research Council (MRC) Epidemiology Unit at the University of Cambridge, the research findings show the strongest evidence yet linking meat consumption to a higher risk of developing type 2 diabetes.

"The correlation between consuming processed meat and red meat and the likelihood of developing type 2 diabetes is robust and uniform across diverse populations worldwide."

The researchers considered a variety of factors, including age, gender, health behaviors, energy intake, body weight, waist circumference, family history of diabetes, and other consumed foods, in their analysis, according to Li.

This study follows several others that previously suggested this link.

Li stated that it was crucial to expand the investigation to underrepresented populations in countries outside of North America and Europe, which have predominantly been the focus of research.

‘Example of observational research’

A rural Tennessee family physician, Ken D. Berry, M.D., who is board-certified, believes that meat consumption does not increase the risk of developing diabetes.

Berry, who was not involved in the study, stated via email to Planet Chronicle Digital that this is an example of observational research.

"It cannot establish causality, as it can only report a possible correlation between two things."

A registered dietitian at Aeroflow Diabetes, Sophie Lauver, stated that individuals who consume more meat may typically consume less of foods that promote health and decrease disease risk, such as fruits, vegetables, whole grains, nuts, seeds, and legumes.

"All this type of research can do is report a possible association between one thing and another."  — Dr. Ken D. Berry

Saturated fat, found in meat, can lead to insulin resistance and type 2 diabetes when consumed in high amounts, according to Lauver, who did not participate in the research.

According to Lauver, there is a possibility that individuals consuming meat may be doing so in excessive quantities.

She stated that the eating pattern typically places meat at the center of the plate, rather than foods that are lower in calories, higher in fiber, and rich in natural plant compounds.

"Eating a varied diet rich in plant foods is crucial for preventing obesity and diabetes by promoting a diverse microbiome."

The Lupus Dietitian, Tanya Freirich, a registered dietitian nutritionist in Charlotte, North Carolina, advised against consuming processed meat as it can be inflammatory, and a high intake of saturated fats can increase insulin resistance.

Sodium levels in processed meats can exceed the recommended daily intake in a single serving, according to Freirich, who is not associated with the research.

"Canned and deli meats can contain between 500 to 1500 mg of sodium per serving."

Potential limitations

Li pointed out that the data used to assess food consumption was primarily derived from a single questionnaire.

According to previous research, measuring food intake only once is less accurate than doing it multiple times, which weakens the observed connection to health risks, as she stated on Planet Chronicle Digital.

"Our research suggests a link between meat consumption and the risk of developing type 2 diabetes, but the true association may be stronger than what we have discovered."

Berry agreed that the questionnaire format is a large limitation.

He stated that this kind of research utilizes Food Frequency Questionnaires, which are multiple-choice tests given to study participants.

"Frequently, individuals complete these questions, assuming they would recall their diet two years prior or further back in time."

Despite the researchers' efforts to enhance the geographical range of study sites in comparison to prior studies, Li pointed out that information from certain areas, specifically Africa, remains scarce.

She stated that this indicates a significant knowledge deficiency and underscores the necessity for additional research in these areas.

The study is observational and examines only associations between factors that move in the same direction.

She informed Planet Chronicle Digital that we cannot definitively determine if one is the cause of the other.

The World Health Organization recommends consuming no more than three portions — equivalent to about 12 to 18 ounces of cooked red meat — every week.

Freirich stated that in an observational study, the researchers only focus on two factors, such as protein consumption and the risk of type 2 diabetes, and do not get a clear picture of the individual.

"We are not evaluating the number of vegetables consumed or the level of physical activity in their diet."

What’s the recommendation?

Li stated that our research backs the current dietary recommendations to decrease processed and unprocessed red meat intake in order to lower disease risks.

Both the World Health Organization (WHO) and the American Institute for Cancer Research (AIRC) have previously classified processed meat and red meat as carcinogenic to humans, with the AIRC recommending that people avoid processed meats.

Li advised that the WHO recommends avoiding or minimizing the consumption of processed meat since there is no safe limit for it.

"The WHO advises that for red meat, one should consume no more than three portions, which is equivalent to 350 to 500 grams (12 to 18 ounces) of cooked weight per week."

Berry advises that individuals should maintain their consumption of nutrient-rich, wholesome red meat, following the example set by our ancestors for over a million years.

A group of nutrition researchers advocates for a plant-based diet and uses research to support their stance, as stated by him.

"Individuals who lack knowledge about research findings misinterpret article headlines and discontinue consuming a nutrient-dense, ancestral food."

Instead of focusing on a diet high in meat and animal products, Lauver suggests prioritizing plant-based foods.

She informed Planet Chronicle Digital that foods derived from plants encompass fruits, vegetables, whole grains, legumes, nuts, and seeds.

"We are not understanding or assessing the rest of their diet, like how many vegetables people are consuming, or how much physical activity is happening." — Tanya Freirich, RDN

"Whole foods are typically lower in calories, rich in nutrients, minimally processed, and high in fiber, and they promote a diverse microbiome."

Considering one's medical history while reflecting on diet and lifestyle is advised by Freirich.

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"Individualized and personalized medical decisions and choices regarding diet are crucial, as what works for one person may not be suitable for another."

Experts agreed that people should consult with their healthcare provider for personalized recommendations.

The U.S. Department of Agriculture (USDA) was contacted by Planet Chronicle Digital for comment.