Increases in Red Meat Intake Linked to Heightened Diabetes Risk

By Amy Orciari Herman

Adults who increase their consumption of red meat over several years significantly elevate their risk for type 2 diabetes, according to a JAMA study.

Some 150,000 U.S. health professionals regularly completed food-frequency questionnaires and reported their diabetes status. During nearly 2 million person-years of follow-up, 7540 were diagnosed with diabetes.

After multivariable adjustment, participants who increased their intake of red meat (beef, pork, or lamb) by one-half serving daily over a 4-year period had a significant, 48% increase in diabetes risk during the subsequent 4 years, relative to those whose consumption was stable. Further adjustment for weight gain attenuated the association, but the risk increase remained significant (30%).

A corresponding decrease in intake, on the other hand, conferred a significant, 14% risk reduction, although the effect didn't become apparent until after 12 to 16 years.

A commentator points out that the culprit is the saturated fat content of the meat — not the type of meat.