Switching from red meat to plant-derived protein sources could lower the risk of diabetes and offer environmental benefits. Consuming as few as two servings of red meat weekly could elevate the risk of type 2 diabetes in comparison to those who consume less, a recent study from Harvard T.H. Chan Sc

While previous studies have found a link between red meat consumption and type 2 diabetes risk, this study, which analyzed a large number of type 2 diabetes cases among participants being followed for an extended period of years, adds a greater level of certainty about the association.

Type 2 diabetes rates are increasing rapidly in the U.S. and worldwide. This is concerning not only because the disease is a serious burden, but it also is a major risk factor for cardiovascular and kidney disease, cancer, and dementia.

For this study, the researchers analyzed health data from 216,695 participants from the Nurses’ Health Study (NHS), NHS II, and Health Professionals Follow-up Study (HPFS). Diet was assessed with food frequency questionnaires every two to four years, for up to 36 years. During this time, more than 22,000 participants developed type 2 diabetes. Key Research Outcomes

The researchers found that consumption of red meat, including processed and unprocessed red meat, was strongly associated with increased risk of type 2 diabetes. Participants who ate the most red meat had a 62% higher risk of developing type 2 diabetes compared to those who ate the least. Every additional daily serving of processed red meat was associated with a 46% greater risk of developing type 2 diabetes and every additional daily serving of unprocessed red meat was associated with a 24% greater risk.

The researchers also estimated the potential effects of substituting one daily serving of red meat for another protein source. They found that substituting a serving of nuts and legumes was associated with a 30% lower risk of type 2 diabetes, and substituting a serving of dairy products was associated with a 22% lower risk.

  • Diabolo96@lemmy.dbzer0.com
    22·
    1 year ago

    Have you tasted any red meat other than beef ? The smell/taste of cooking goat fat/meat is nauseating.

    • DontEatCrap@lemm.ee
      2·
      1 year ago

      Have you ever heard the term acquired taste?

      I’ve personally witnessed a middle-eastern coworker almost vomit when trying my countries most loved curd based dessert.

      Have you heard of century egg or surströmming?

      I’m not a fan of goat but large part of the world finds it delicious. Just because you don’t like the taste or smell of something doesn’t make it objectively bad tasting.

      • Diabolo96@lemmy.dbzer0.com
        1·
        1 year ago

        Red meat/fat taste bad for me.

        Beef can and does taste good but is relatively expensive . Lamb meat is the most famous here and is used with most dishes. I absolutely distaste it and anything cooked with it but everyone i know like it’s taste. I have only vague memories of my grandma ever cooking goat meat once or twice and yet I can tell you that the smell was repugnant and I had to leave the house.

        century egg or surströmming

        I know them both and I also know of soup made of the half-digested shit from a freshly butchered sheep? or cow? Being prepared in China ( at least according to the video of the guy preparing it). And all of these likely smells horribly. All I said was that goat meat smells/ taste bad. I didn’t say you shouldn’t eag it because of that.