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High processed meat consumption is a risk factor of type 2 diabetes in the Alpha-Tocopherol, Beta-Carotene Cancer Prevention study.
Frequent consumption of processed meats may
increase an individual's susceptibility to developing type 2 diabetes.
This study examined the relationship between high consumption of processed meats and the likelihood of developing type 2 diabetes. Researchers tracked the meat intake and estimated the type 2 diabetes odds ratio of 24,845 subjects recruited from the Alpha-Tocopherol Beta-Carotene Cancer Prevention Study.
The research team found out that generous consumption of processed meats increased the odds of developing type 2 diabetes. In contrast, high dietary ingestion of red meat and poultry was found to have little or no effect on type 2 diabetes development risk in this study. The results of this study suggest that reducing the rate of consumption of processed meats may decrease the incidence of type 2 diabetes in the general population.
Research Summary Information
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2010
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Männistö S, Kontto J, Kataja-Tuomola M, Albanes D, Virtamo J.
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Department of Chronic Disease Prevention, National Institute for Health and Welfare (formerly National Public Health Institute), Helsinki, Finland. satu.mannisto@thl.fi
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Yes, Free full text of study was found:
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No. Source of funding disclosure not found
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No. Potential conflicts disclosure not found
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