Increased Risk of Diabetes Due to Excessive Consumption of Red and Processed Meat

Recent research indicates that excessive consumption of red and processed meat can increase the risk of type 2 diabetes. The findings of this study, which is described as one of the most comprehensive in this field, are based on the analysis of data from nearly two million people across 20 countries and were published in The Lancet medical journal. According to this study, consuming two thick slices of ham (approximately 50 grams) or a small steak (100 grams) is associated with a higher risk. Professor Nita Forouhi from the University of Cambridge and the lead researcher states, 'Our research provides comprehensive and convincing evidence that the consumption of processed and unprocessed red meats is linked to a higher future risk of type 2 diabetes.' However, the existence of convergence between the two phenomena does not necessarily imply a causal relationship. Critics argue that this study faces limitations due to its observational nature. Dr. Devin Melor from the British Dietetic Association, who did not participate in this research, states that the study cannot definitively prove that meat consumption directly causes diabetes. 'Reducing red meat consumption decreases heart disease and cancer risks.' Although this research has attempted to account for other risk factors such as obesity, smoking, alcohol consumption, and low vegetable intake, some data, such as family history and waist circumference, which are related to diabetes, were not available. In this context, Professor Naveed Sattar, a metabolic medicine expert at the University of Glasgow, believes that despite the observational nature of the evidence, the study is well-conducted. He told the BBC World Service, 'This is an important study that shows reducing the consumption of red and processed meats can not only protect individuals from heart disease and stroke but also prevent type 2 diabetes, which is a rising disease worldwide.' These findings align with current nutritional recommendations that suggest limiting meat consumption. The National Health Service in the UK specifically recommends that individuals consuming more than 90 grams of red or processed meat per day should reduce their intake to 70 grams, as excessive consumption of processed meat can lead to bowel cancer. Dr. Melor also advises those considering reducing their meat intake to ensure they still receive essential nutrients such as iron and vitamin B12. Good sources of vitamin B12 include milk, cheese, eggs, fortified yeasts, and fortified breakfast cereals.