Researchers have revealed that eating meat leads to increase of Type 2 diabetes risk by up to 23 percent. Singapore’s Duke-NUS Medical School’s (Duke-NUS) researchers found that excessive intake of red meat and poultry can increase developing rate of diabetes. Consuming highest amounts of red meat can raise the probability of type 2 diabetes by 23 percent in some people, according to the research.
Koh Woon Puay, a senior author, said,” We don’t need to remove meat from the diet entirely. Singaporeans just need to reduce the daily intake, especially for red meat and choose chicken breast and fish/shellfish, or plant-based protein food and dairy products, to reduce the risk of diabetes.”
The researchers observed 63,257 adults between ages of 45 to74 years and analyzed them for an average of about 11 years. They found the strong connection between consumption of red meat and poultry and the diabetes risk.
Excessive consumption of poultry increases the probability of developing the condition by 15 percent, according to the research.
The red meat and poultry contain the iron-rich compound heme, and other chemicals, which can increase a person’s sensitivity to the insulin-resistance condition. It can raise the Type 2 diabetes’ risk.
Researchers then considered iron content and still, there was an association between red meat and diabetes which unveiled that other chemicals in red meat could be the reason for Type 2 diabetes risk.
However, they adjusted the iron content and experts found no connection between eating poultry and diabetes risk.
Experts noted that these findings are not true for fish or seafood.