There is a correlation between excessive meat consumption and type 2 diabetes. What two new studies highlight

What a diet excessively rich in meat is harmful to health is now a known fact, proven by a wealth of authoritative research. Now, however, two recently published scientific studies add a vital piece to the growing body of evidence indicating a link between a diet rich in meat (particularly red and processed meat) and a increased risk of developing type 2 diabetes, a chronic disease that occurs when the body fails to use insulin properlya hormone that regulates glucose (sugar) levels in the blood.

Unlike type 1 diabetes, in which the body produces no insulin at all, In type 2 diabetes the body can still produce insulinbut does not use it effectively. This phenomenon is known as insulin resistance. Let’s find out more about what has emerged from recent work.

Red meat and processed meat: the results of the first research

The first studypublished on The Lancet Diabetes and Endocrinologyanalyzed the data dthe nearly two million adults from 31 studies conducted in 20 countries, including the United States, Europe and Asia. The researchers have examined the participants’ eating habitswho were followed for an average period of 10 years. After checking the various risk factors such as smoking, physical inactivity, body mass index and family history of diabetes, the results showed a significant increase in the risk of type 2 diabetes linked to meat consumption. In particular, For every 1.8 ounces (about 50 grams) of processed meat consumed daily, the risk of developing type 2 diabetes increased by 15%. This amount is approximately equivalent to one medium-sized sausage or two or three slices of bacon.

Front view of various kinds of raw sausages like mortadella, bacon, salami, ham and pickled sausages on a delicatessen concept background. Sausages are on a rustic wooden table. Studio shot taken with Canon EOS 6D Mark II and Canon EF 24-105 mm f/4Lcarlosgaw

Even the consumption of unprocessed red meat has shown a worrying impact: every 3.5 ounces (about 100 grams) of meat consumed daily increased the risk by 10%. This amount corresponds to a small steak. The results therefore underline the importance of consider the type, quality and quantity of meat included in the daily diet.

The second study highlights the role of “heme” iron present in abundance in red meat

The second study, published in the journal Nature Metabolism a few days ago, he added new evidence regarding the role of heme iron, a form of iron found abundantly in red meat and, in smaller quantities, in fish and poultry. In particular, heme iron is the one that allows the formation of hemoglobin, with the fundamental function of transporting oxygen in the blood and to the tissues. The non-heme form, on the other hand, is inorganic and is found mainly in vegetables, especially in dark green leafy ones, in seeds and legumes.

This type of iron has long been suspected to be a trigger for type 2 diabetes. Researchers have followed approximately 205,000 American adults for a maximum period of 36 years, during which approximately 21,000 participants developed type 2 diabetes. The results spoke clearly: those who regularly consumed high amounts of heme iron – mainly derived from eight to ten weekly servings of unprocessed red meat – were 26% more likely to develop diabetes compared to those who consumed smaller quantities. Furthermore, these subjects showed high levels of lipids in the bloodinsulin resistance, and inflammatory markers, all factors linked to the development of type 2 diabetes.

SCIENTIFIC SOURCES CITED IN THIS ARTICLE:

1 Study published on The Lancet Diabetes and Endocrinology

2 Study published on Nature Metabolism

Source: Vanity Fair

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