Link Found Between Red Meat Consumption and Type 2 Diabetes: The Harvard Study

The state of things

Nowadays there is a glut of substandard research clouding the scientific literature. Often, if you look at the small print, much of this research is funded by industry which may have a vested interest in creating a sense of uncertainty amongst the media and general public. This gives the perception that there is no scientific consensus about how to live a healthy lifestyle. “Every week they say something different doc” or “no one really knows what’s good for you doc” are two statements I hear a lot from my patients.

The truth is much more simplistic. Chronic low grade inflammation underlies most long-term illness. Foods which promote inflammation, like meat, dairy, eggs help drive this inflammation. Foods which are anti-inflammatory, such as fruits and vegetables, nuts, seeds, wholegrains will reduce and reverse the inflammatory cascade.

Luckily Some clinical studies stand out, amongst this melee due to their scale, high quality and the depth of insight they provide.

The latest research from the Harvard T.H. Chan School of Public Health, published in The American Journal of Clinical Nutrition, is one such study. This comprehensive investigation looks in depth at the link between red meat consumption and the risk of developing type 2 diabetes. Let’s explore the key findings and what they mean for our dietary choices and overall health.

A Closer Look at the Harvard Study

What makes this study particularly significant is its size and the duration over which data was collected. These two aspects, mean that the outcomes are much more likely to be true (or significant).

The research team examined health information from 216,695 participants enrolled in the Nurses’ Health Study (NHS), NHS II, and Health Professionals Follow-up Study (HPFS). The participants were tracked over a 36-year period, generating an extensive dataset that provides a robust foundation for their conclusions.

The Red Meat and Diabetes Connection

So, what did the study demonstrate? It found a strong association between red meat consumption and the risk of type 2 diabetes.

Even those who consumed a modest two servings of red meat per week faced an elevated risk.

This risk was notably higher for those who consumed more red meat, be it processed or unprocessed. However, unexpectedly even those who consumed a modest two servings of red meat per week faced an elevated risk.

Individuals who consumed the highest quantities of red meat had a 62% higher risk of developing type 2 diabetes compared to those who were more frugal with their meat intake. Furthermore, for each additional daily serving of processed red meat, there was a 46% increased risk of developing type 2 diabetes, and unprocessed red meat was associated with a 24% higher risk.

Dietary Recommendations Reiterated

The study resoundingly supports existing dietary guidelines that advocate for limiting the consumption of red meat. Importantly, this recommendation encompasses both processed and unprocessed varieties.

Exploring Healthier Alternatives

In addition to highlighting the risks, the research also points to positive steps we can take to reduce our risk of type 2 diabetes, and all the long term difficulties that accompany it.

Substituting red meat with healthier protein sources (such as plant based protein from nuts, beans,seeds, Wholegrains, legumes) presents a pathway to reducing the risk of type 2 diabetes.

Replacing one serving of red meat with nuts and legumes was found to be linked to a remarkable 30% lower risk.

Health Implications

Type 2 diabetes is an increasingly common and potentially serious condition. It is not only a growing concern in the western world but is also making its presence felt globally. Beyond the immediate health implications, it significantly elevates the risk of developing other serious conditions, such as cardiovascular disease, kidney disease, cancer, and even dementia.

Environmental Considerations

While this study primarily focuses on health, it’s worth noting that dietary choices have broader implications. The research team points out that replacing red meat with plant-based protein sources doesn’t just benefit individual health; it also contributes to reducing greenhouse gas emissions and combating climate change. A win-win for personal well-being and the planet.

Thanks

Michael

Medical Physician

MyWellnessDoctor