Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis.

Individuals who regularly consume processed and unprocessed red meat are more prone to develop type 2 diabetes than those with low intake of red meat.

This study was carried out to determine the effect of the consumption of processed and unprocessed red meat on type 2 diabetes risk. Researchers collated and analyzed the dietary and clinical data obtained from 3 cohorts of US adult males and females.

Researchers observed that subjects with higher intakes of unprocessed and processed red meat had greater risk of developing type 2 diabetes. However, the replacement of red meat with nuts, whole grains, and low-fat dairy products was found to reduce type 2 diabetes risk by 16-35%. The results of this study show that high incidence of type 2 diabetes is associated with increased consumption of processed and unprocessed red meat.

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