NEW YORK, Oct 21, (Agencies): A recent extensive study conducted by Harvard researchers has unveiled the alarming link between red meat consumption and the increased risk of developing type 2 diabetes later in life. The study, published in the American Journal of Clinical Nutrition, underscores the impact of even moderate red meat intake, with the risk escalating alongside greater consumption.

Lead author Xiao Gu, a postdoctoral research fellow of nutrition at the Harvard T.H. Chan School of Public Health, emphasized the global relevance of this association, stating, "The association between red meat and type 2 diabetes has been observed in different populations worldwide. We keep strengthening existing evidence with improved data and techniques. I hope our study could settle the debate regarding whether we should limit red meat intake for health concerns or not."

With approximately 462 million people worldwide affected by type 2 diabetes, this disease's rapid proliferation is a cause for concern, as highlighted by the authors. Preventing diabetes is crucial not only because it represents a substantial burden itself but also due to its status as a major risk factor for other health issues such as cardiovascular and kidney disease, cancer, and dementia.

While previous studies had established a connection between red meat consumption and type 2 diabetes risk, this latest research sought to provide a more comprehensive understanding of the relationship by examining the long-term impact of red meat intake on diabetes diagnoses and relevant biomarkers.

The study involved a vast cohort of 216,695 individuals who participated in three significant studies: the Nurses' Health Study, the Nurses' Health Study II, and the Health Professionals Follow-up Study. These studies, initiated between 1976 and 1989, examined risk factors for major chronic diseases, focusing on registered nurses and healthcare professionals in North America.

Participants, primarily of White ethnicity, had an average starting age of 46 for the Nurses' Health Study, 36 for the Nurses' Health Study II, and 53 for the Health Professionals Follow-up Study. The follow-up period was extended until no later than 2017, during which participants regularly reported their health status via questionnaires. Furthermore, their dietary habits were assessed every two to four years using questionnaires to record their average consumption of various foods and beverages over the previous year.

By the end of these follow-up periods, nearly 22,800 individuals had developed type 2 diabetes. The study revealed that individuals who consumed the highest quantities of total red meat faced a 62% increased risk of developing the disease compared to those with the lowest intake. Additionally, consuming the most processed or unprocessed red meat was associated with a 51% and 40% higher risk of type 2 diabetes, respectively.

The definition of processed meat included sausages, beef, hot dogs, and processed meat sandwiches, with one serving equivalent to 28 grams of bacon or 45 grams of other processed meats. Unprocessed meat consisted of lean or extra lean hamburgers, regular hamburgers, beef, lamb in sandwiches or mixed dishes, and beef or lamb as a main dish, with 85 grams of beef or lamb considered one serving.

Commenting on the study's results, Alice Lichtenstein, Gershoff Professor of Nutrition Science and Policy at Tufts University in Boston, underlined that they confirmed the existing dietary guidance to limit red meat intake. She also emphasized the importance of replacing red meat with alternatives such as nuts, legumes, and dairy, which could reduce the risk of type 2 diabetes by 30% and 22%, respectively.

While the study does not establish causation, Gunter Kuhnle, a professor of nutrition and food science at the University of Reading in the UK, acknowledged that multiple biological factors could contribute to the connection between red meat and type 2 diabetes. These factors include the presence of saturated fat, heme iron found in animal foods, and elevated glycine levels after red meat consumption.

Dr. Walter C. Willett, a senior study author and professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health, recommended limiting red meat consumption to approximately one serving per week to optimize health and well-being. In addition to its health benefits, this dietary shift would also have positive environmental impacts by reducing greenhouse gas emissions and contributing to climate change mitigation.