An analysis of two million people shows that eating red and processed meat may lead to a higher risk of type 2 diabetes.
Researchers analysed data from 31 studies across 20 countries to find out whether there is a link between eating different types of meat and the condition, which affects millions of people in the UK.
Analysis found that regularly eating 50 grams of processed meat per day (the equivalent of two slices of ham) was linked to a 15 percent increased risk of developing type 2 diabetes over the next 10 years.
Meanwhile, eating 100 grams of unprocessed red meat per day – equivalent to a small steak – was linked to a 10 percent higher risk of type 2 diabetes.
Eating 100 grams of poultry per day – such as a small chicken breast – was also associated with an 8 percent higher risk of the condition.
Analysis found that regularly eating 50 grams of processed meat a day – the equivalent of two slices of ham – was linked to a 15 percent increased risk of developing type 2 diabetes over the next 10 years.
Diabetes is now a ‘rapidly escalating crisis’ in the UK as the number of people with the condition is expected to exceed five million for the first time
However, when further research was conducted to test the findings under different scenarios, the association with poultry became weaker.
Professor Nita Forouhi, lead author of the paper from the University of Cambridge, said: ‘Our research provides the most comprehensive evidence yet of a link between eating processed meat and unprocessed red meat and a higher future risk of type 2 diabetes.
‘It supports recommendations to limit consumption of processed meat and unprocessed red meat to reduce the incidence of type 2 diabetes in the population.
‘Although our findings provide more complete evidence on the association between poultry consumption and type 2 diabetes than previously available, the association remains uncertain and needs further investigation.’
This chart shows how much meat Britons buy on average each week. Data for 2022 shows a huge drop compared to historic levels (data excludes fish)
The team wrote in the journal The Lancet Diabetes and Endocrinology that it is unclear exactly how meat consumption affects the risk of type 2 diabetes.
They suggest several possible mechanisms, including that cooking meat at high temperatures may trigger an inflammatory response in the body and lead to insulin resistance.
Dr Duane Mellor, dietitian and spokesperson for the British Dietetic Association, commented on the findings: ‘The overall message to moderate meat consumption is in line with national guidelines for healthy eating and advice to reduce the risk of developing type 2 diabetes.
‘This involves following a diet based on vegetables, fruits, nuts, seeds, beans, peas and lentils, supplemented with some wholegrains and a moderate amount of meat and dairy products, with limited added fat, salt and sugar.
‘This should be accompanied by regular physical activity to minimize the risk of developing type 2 diabetes.
‘If people are considering eating less meat, it is important that they also get the nutrients that are in meat from other foods, such as iron, vitamin B12 and proteins.
“When considering eliminating or reducing a certain food from your diet, it is important that the replacement foods contain the same nutrients to maintain a healthy diet.”
