Topline
Consuming meat, particularly red and processed meat, and even poultry like chicken and turkey may increase the risk of developing type 2 diabetes in the future, according to a new study published on Tuesday, adding to growing evidence linking meat and ultra-processed foods to health issues including heart disease, cancer, depression, anxiety and even premature death.
Red meat is associated with a higher risk of type 2 diabetes, researchers found.
Key Facts
Consuming processed meat and unprocessed red meat regularly is associated with a higher risk of developing type 2 diabetes, according to peer reviewed published in The Lancet Diabetes and Endocrinology medical journal.
While previous research has indicated eating more processed meat and unprocessed red meat is linked to a higher risk of type 2 diabetes, the researchers said results have been inconclusive and variable, which has led to confusing and often polarizing debates over whether the foods are safe to eat and, if so, in what quantities.
To assess the link between meat and the risk of type 2 diabetes, the team, led by researchers at the University of Cambridge, analyzed existing data from nearly 2 million people across 31 study groups in 20 countries to see whether their eating habits were associated with a risk of type 2 diabetes when accounting for other factors like age, gender, energy intake, body mass index and health-related behaviors.
Habitually eating 50 grams of processed meat a day—roughly equivalent to two slices of ham—was associated with a 15% higher risk of developing type 2 diabetes in the next 10 years, the researchers found, and consuming 100 grams of unprocessed red meat a day—the equivalent of a small steak—was associated with a 10% higher risk.
Nita Forouhi, a professor of population health and nutrition at the University of Cambridge and a senior author on the paper, said the research “provides the most comprehensive evidence to date” of a link between eating red and processed meat and a higher future risk of type 2 diabetes.
“It supports recommendations to limit the consumption of processed meat and unprocessed red meat to reduce type 2 diabetes cases in the population,” added Forouhi.
Is It Safe To Eat Other Meat Like Chicken And Turkey?
Poultry such as chicken, turkey and duck is often touted as a healthier protein source to red and processed meats. The idea is supported by research, which indicates lower risks for many of the health issues linked to red and processed meat consumption like cancer, heart disease and diabetes, but the issue is a comparative one and it does not mean eating poultry is without risk. Research increasingly indicates regular poultry meat consumption is linked to harmful health effects like gastro-oesophageal reflux disease, gallbladder disease and diabetes. Research on this association is more limited, the researchers noted, taking the opportunity to investigate the potential link as well. They found habitual consumption of 100 grams of poultry a day was associated with an 8% higher risk of developing type 2 diabetes over the next 10 years. However, Forouhi warned the evidence linking poultry consumption and diabetes was much weaker than that for red and processed meat when subjected to further analytical scrutiny. “While our findings provide more comprehensive evidence on the association between poultry consumption and type 2 diabetes than was previously available, the link remains uncertain and needs to be investigated further,” Forouhi said.
Surprising Fact
While often considered a “white meat” alongside poultry like chicken, experts and regulators say pork is a “red meat” like beef, veal and lamb. The U.S. Department of Agriculture says the distinction is determined by the amount of the oxygen-carrying protein myoglobin is in the meat, which determines the color of the meat. Pork is considered red meat because it contains more myoglobin than chicken or fish.
What To Watch For
Growing evidence on the negative health associations of eating different meats has ignited campaigns to limit the consumption of red and processed meat, and sometimes meat in general, as a matter of public health and to reduce the burden of diseases like diabetes. In recent years, this health-driven messaging has been joined by a more climate-focused approach, urging people to limit meat consumption as part of reducing their carbon footprint and tackling the climate crisis. Research has also increasingly identified potential health problems like heart disease and early death linked to ultraprocessed foods, including plant-based ultraprocessed foods.
What We Don’t Know
Most research between food consumption and various health risks are observational in nature. This means causal relationships are very hard to determine. More research—much of which would be difficult or impossible to conduct in humans—is needed to establish causal claims like reducing red meat intake will reduce the risk of developing diabetes.
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