Eating more red meat can significantly increase the risk of developing type 2 diabetes, researchers have warned.
They found raising consumption by more than half a serving a day led to a 48 per cent increase in risk over the next four years.
In contrast, reducing red meat consumption by the same amount led to a 14 per cent lower risk of the disease.
The risk of developing type 2 diabetes may rise in those who increase the amount of red meat in their diet, warn researchers
Experts said the link may be due to the fat contained in red meat - mostly saturated fats - which means people should be encouraged to choose leaner cuts.
The number of Britons diagnosed with diabetes hit three million this year for the first time - equivalent to almost one in 20 of the UK’s population.
Type 2 is strongly linked to lifestyle factors such as being overweight or obese, leading a sedentary lifestyle and eating an unhealthy diet.
In the latest research, scientists analysed data from three earlier U.S. studies involving around 150,000 men and women, in which diets were assessed using food questionnaires.
The researchers recorded more than 7,500 cases of type 2 diabetes, says a report online in the medical journal JAMA Internal Medicine.
It found that compared with a group with no change in red meat consumption, an increase of half a serving a day resulted in a 48 per cent rise in the risk of developing diabetes over a four-year period.
Cutting consumption by half a serving a day led to a 14 per cent cut in risk.
Lead researcher Dr An Pan, from the National University of Singapore, said: ‘Increasing red meat intake during a four year interval was associated with an elevated risk of type 2 diabetes mellitus during the subsequent four years.
‘Our results confirm the robustness of the association between red meat and T2DM and add further evidence that limiting red meat consumption over time confers benefits for T2DM prevention.’
The number of Britons diagnosed with diabetes hit three million this year for the first time - equivalent to almost one in 20 of the UK's population
In a commentary in the journal, Dr William Evans, from Duke University in North Carolina, said: ‘A recommendation to consume less red meat may help to reduce the epidemic of type 2 diabetes.
‘However, the overwhelming preponderence of molecular, cellular, clinical and epidemiological evidence suggests that public health messages should be directed toward the consumption of high-quality protein that is low in total and saturated fats.
‘These public health recommendations should include cuts of red meat that are also low in fat, along with fish, poultry and low-fat dairy products.
‘It is not the type of protein or meat that is the problem: it is the type of fat.’
Dr Carrie Ruxton from the industry-backed Meat Advisory Panel , said the study showed an association but did not prove that eating red lean meat causes diabetes.
She said ‘As a result of this research, we should not change our meat consumption habits and we should stick to consuming 70g of cooked lean red meat per day and up to 500g per week, as recommended by the Department of Health.
‘Average intakes of red meat in Britain fall well within this guidance, suggesting that, for most people, red meat consumption does not need to be reduced.
‘Red meat plays an important part in a balanced diet. Red meat supplies crucial nutrients which are often lacking in the British diet.
'Lean red meat can provide the nutrients needed to make up the dietary shortfall frequently observed in UK diets today.’
Read more: http://www.dailymail.co.uk/health/article-2343592/Increasing-red-meat-diet-raise-risk-developing-Type-2-diabetes-nearly-50.html#ixzz2WbQOdZ5f
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Eating more red meat can significantly increase the risk of developing type 2 diabetes, researchers have warned.
They found raising consumption by more than half a serving a day led to a 48 per cent increase in risk over the next four years.
In contrast, reducing red meat consumption by the same amount led to a 14 per cent lower risk of the disease.
The risk of developing type 2 diabetes may rise in those who increase the amount of red meat in their diet, warn researchers
Experts said the link may be due to the fat contained in red meat - mostly saturated fats - which means people should be encouraged to choose leaner cuts.
The number of Britons diagnosed with diabetes hit three million this year for the first time - equivalent to almost one in 20 of the UK’s population.
Type 2 is strongly linked to lifestyle factors such as being overweight or obese, leading a sedentary lifestyle and eating an unhealthy diet.
In the latest research, scientists analysed data from three earlier U.S. studies involving around 150,000 men and women, in which diets were assessed using food questionnaires.
The researchers recorded more than 7,500 cases of type 2 diabetes, says a report online in the medical journal JAMA Internal Medicine.
It found that compared with a group with no change in red meat consumption, an increase of half a serving a day resulted in a 48 per cent rise in the risk of developing diabetes over a four-year period.
Cutting consumption by half a serving a day led to a 14 per cent cut in risk.
Lead researcher Dr An Pan, from the National University of Singapore, said: ‘Increasing red meat intake during a four year interval was associated with an elevated risk of type 2 diabetes mellitus during the subsequent four years.
‘Our results confirm the robustness of the association between red meat and T2DM and add further evidence that limiting red meat consumption over time confers benefits for T2DM prevention.’
The number of Britons diagnosed with diabetes hit three million this year for the first time - equivalent to almost one in 20 of the UK's population
In a commentary in the journal, Dr William Evans, from Duke University in North Carolina, said: ‘A recommendation to consume less red meat may help to reduce the epidemic of type 2 diabetes.
‘However, the overwhelming preponderence of molecular, cellular, clinical and epidemiological evidence suggests that public health messages should be directed toward the consumption of high-quality protein that is low in total and saturated fats.
‘These public health recommendations should include cuts of red meat that are also low in fat, along with fish, poultry and low-fat dairy products.
‘It is not the type of protein or meat that is the problem: it is the type of fat.’
Dr Carrie Ruxton from the industry-backed Meat Advisory Panel , said the study showed an association but did not prove that eating red lean meat causes diabetes.
She said ‘As a result of this research, we should not change our meat consumption habits and we should stick to consuming 70g of cooked lean red meat per day and up to 500g per week, as recommended by the Department of Health.
‘Average intakes of red meat in Britain fall well within this guidance, suggesting that, for most people, red meat consumption does not need to be reduced.
‘Red meat plays an important part in a balanced diet. Red meat supplies crucial nutrients which are often lacking in the British diet.
'Lean red meat can provide the nutrients needed to make up the dietary shortfall frequently observed in UK diets today.’
Read more: http://www.dailymail.co.uk/health/article-2343592/Increasing-red-meat-diet-raise-risk-developing-Type-2-diabetes-nearly-50.html#ixzz2WbQOdZ5f
Follow us: @MailOnline on Twitter | DailyMail on Facebook
