Red meat consumption is associated with increased risk of type 2 diabetes, according to a large new study by Harvard researchers.
A large new study by Harvard researchers suggests having just two servings of red meat per week increases risk for developing type 2 diabetes later in life, and the risk further increases with greater consumption, according to the study published Thursday in the American Journal of Clinical Nutrition.
“The results of this study, which was extremely comprehensive, confirmed current dietary guidance to limit red meat intake,” said Alice Lichtenstein, Gershoff Professor of Nutrition Science and Policy and Tufts University in Boston, via email. Lichtenstein wasn’t involved in the study. Additionally, swapping a meat serving for nuts or legumes meant a 30% reduction in risk for developing type 2 diabetes, while opting for dairy instead reduced the odds by 22%.
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