Processed and Red Meats Causes Liver Disease and Insulin Resistance

Processed and red meats cause liver disease as well as insulin resistance, which are the sure forerunners of the major risk of type 2 diabetes, according to the online published study in the Journal of Hepatology on March 20.

Researchers have found that the food, which includes loads of significantly higher amount of processed and red meats can increase the risk of insulin resistance by more than 50 per cent and also escalates he risk of developing non-alcoholic fatty liver disease (NAFLD) by about 50 per cent.

A clinical dietitian and researcher, Shira Zelber-Sagi from the Tel Aviv Medical Center in Israel said in a statement that, “Heavy meat eaters of red or processed meat have significantly greater chances to be diagnosed with NAFLD and insulin resistance. In addition, try steaming or boiling food, instead of grilling or frying meat at high temperatures until it is very well done.”


The National Institute of Diabetes and Digestive and Kidney Diseases reports that the condition known as non-alcoholic fatty liver disease can cause the deposition of more fats in the liver. Researchers call the disease as a significant global health burden including the developing as well as developed countries. However, another condition, insulin resistance is a major part of developing the risk of NAFLD.

“The study shows that eating some foods — such as grilled hot dogs or sausage — may be a double whammy,” said Dana Angelo White, nutritionist from the Quinnipiac University in Hamden, Conn., “Lean proteins still seem to be winners, including fish, poultry and even dark meat poultry, which is higher in polyunsaturated fats. You can also reduce the production of HCAs if you marinate meats before cooking.”

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