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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.
Research Summary Information
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2011
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Pan A, Sun Q, Bernstein AM, Schulze MB, Manson JE, Willett WC, Hu FB.
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Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA.
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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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