Does meat increase the risk of type 2 diabetes?

Meat is part of many people’s daily diet. It provides the body with important nutrients such as protein, iron, zinc and selenium. However, high consumption can cause health problems. According to a new study, red and processed meat and poultry even increase the risk of type 2 diabetes.

Red and processed riskier than white

In the comprehensive analysis, researchers from the University of Cambridge evaluated nutritional and health data from almost two million adults. The participants came from Europe, the Eastern Mediterranean, America, Southeast Asia and the Western Pacific region. The median follow-up period was ten years.

meat & diabetes

The analysis showed an increased risk of type 2 diabetes with the consumption of red and processed red meat. However, the consumption of poultry was also linked to the disease. However, white meat increased the risk less than the other meat products.

 Two slices of processed meat increase risk

According to the study results, people who regularly consumed 50 grams of processed meat per day had a 15 percent increased risk of type 2 diabetes. 50 grams corresponds to about two slices of ham.

For 100 grams of unprocessed red meat, such as a small steak, there was an increase in risk of around 10 percent. In contrast, 100 grams of poultry per day was associated with an 8 percent increase in the risk of diabetes.

Processed meat therefore turns out to be the greatest risk factor for diabetes. However, the analysis also showed that the risk of disease can be reduced by replacing processed meat with poultry or unprocessed red meat.

Unhealthy lifestyle

The study itself did not provide an explanation for the results. However, when asked by netDoktor, Dr. Chunxiao Li, lead author of the study, gave possible reasons for the increased risk of diabetes with high meat consumption:

One of these could be the generally unhealthy lifestyle of people who consume a lot of meat. This includes high alcohol and cigarette consumption and low consumption of vegetables and fruit.

“In addition, some meat components could contribute to various metabolic processes such as weight gain, oxidative stress, pro-inflammatory response and insulin resistance and subsequently lead to type 2 diabetes,” says Li. In insulin resistance, the body’s cells no longer respond (sufficiently) to the blood sugar-lowering hormone insulin – a precursor to type 2 diabetes.

Another possible explanation, according to Li, is the so-called heme iron in meat, which has already been linked to diabetes in previous studies. Heme iron is the divalent iron in animal foods.

In addition, there is an imbalance in the fatty acid pattern in red meat: a high proportion of saturated fatty acids is accompanied by a low proportion of unsaturated fatty acids. According to Li, this could promote insulin resistance.

Unfavourable methods of preparation

The way meat is prepared also plays a role: “Preparation methods such as frying or grilling can produce advanced glycation end products. These compounds could contribute to the risk of type 2 diabetes,” Li explained. However, the scientist points out that these potential causes still need to be further investigated.

In the UAE

Compared to other parts of the world, the UAE offers residents a relatively higher standard of living and commensurate with that many enjoy meat rich diets. It is also a part of the world that despite the arid climate is blessed with a vast array of fruits, vegetables, legumes, etc, coming from every corner of the planet to cater to the UAE’s diverse population and tastes. Perhaps it is time to spend a little more time exploring new options in the wonderfully stocked supermarkets and offered on the almost limitless choices available on the countless menus we find here in the UAE.