on PinterestA recent study suggests that a higher intake of red meat may be associated with an increased risk of diabetes.
on PinterestA recent study suggests that a higher intake of red meat may be associated with an increased risk of diabetes. Image Credit: VICUSCHKA/Getty Images
- A recent study found that a person’s red meat consumption may increase their risk of type 2 diabetes.
- The findings also suggest that consuming alternative proteins may help reduce the risk of diabetes.
- Nutrition experts offer alternative protein options to red meat to help maintain overall health.
Diabetes is a growing health concern in the United States. According to the Centers for Disease Control and Prevention (CDC), 40.1 million people had diabetes in 2023, and 115.2 million had prediabetes.
The CDC also notes that among those with diabetes, 90% to 95% have type 2 diabetes.
Type 2 diabetes can generally be prevented or delayed with lifestyle changes, such as diet, exercise, and weight management.
A recent study published in the British Journal of Nutrition found that higher red meat intake was associated with a higher risk of diabetes.
It also found that substituting red meat for other protein sources may help lower a person’s risk of developing diabetes.
“This study adds to a consistent body of research showing that higher red meat intake is linked with higher rates of type 2 diabetes,” said Michelle Routhenstein, a preventive cardiology dietitian at Entirely Nourished, who was not involved in the study.
“In this large NHANES analysis, those eating the most red meat had about 49% higher odds of having diabetes compared to those eating the least. When we see similar findings across different types of research, it strengthens the overall message,” Routhestein told Healthline.
Higher red meat intake and diabetes risk
In this population-based cross-sectional study, the researchers analyzed data from the National Health and Nutrition Examination Survey (NHANES) from 2003 to 2016.
They defined having diabetes as “being diagnosed by a physician or other health professional, having a fasting plasma glucose of 126 mg/dL or higher, an HbA1c level of 6.5% or higher, or the use of antidiabetic drugs.”
The study included 34,737 participants with an average age of 45.8. Among these, 10.5% had diabetes. Those who had the highest intake of total red meat consumed an average of 5.72 ounces per day.
After the researchers adjusted for demographics, lifestyle, socioeconomic status, and other dietary habits, they found that higher red meat consumption was associated with increased diabetes risk.
However, it is important to note that association does not establish a causal relationship. “While this type of study cannot prove cause and effect, the results closely align with long-term prospective studies that show a clear dose-response relationship, especially for processed red meat,” Routhenstein said.
After repeated analyses, the researchers found that each additional serving of total red meat per day was associated with a 16% increased risk of diabetes. They also found that each serving of processed or unprocessed red meat gave a 10% higher risk of diabetes.
“Red meat is generally defined to include beef, veal, pork, lamb, and game meat,” said David Cutler, MD, board certified family medicine physician at
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