Consuming even just two servings of red meat per week can impact the development of type 2 diabetes, increasing the risk of its onset. This is what emerges from a study led by researchers from the Harvard T.H. Chan School of Public Health, published in The American Journal of Clinical Nutrition.

The researchers have also found that replacing red meat with healthy plant-based protein sources such as nuts and legumes, or with moderate amounts of dairy, not only is a sustainable choice but is also associated with a reduction in the risk of type 2 diabetes.

“Our results strongly support dietary guidelines recommending limiting the consumption of red meat, both processed and unprocessed,” stated Xiao Gu, a postdoctoral researcher in the Department of Nutrition and the lead author of the study.

Although previous studies have identified a link between the consumption of red meat and the risk of type 2 diabetes, this study, which analyzed a large number of type 2 diabetes cases in participants followed for many years, provides further evidence of this association.

The rates of type 2 diabetes are rapidly increasing in the United States and around the world. This is concerning because the disease is a significant risk factor for cardiovascular and renal diseases, cancer, and dementia.

For this study, the researchers analyzed health data from 216,695 participants in the Nurses’ Health Study, NHS II, and Health Professionals Follow-up Study programs. Dietary habits were assessed through food habit questionnaires every two to four years, for a maximum of 36 years.

Lascia un commento

Il tuo indirizzo email non sarà pubblicato. I campi obbligatori sono contrassegnati *