Red Alert: Processed And Red Meat
Last year, the World Health Organization (WHO) gave its verdict on the cancer risks of red and processed meat, putting our meat-eating habits in the spotlight. With the evidence stacking up, what does this mean for meat eaters with diabetes? With the help of Cancer Research UK, we go behind the headlines to explain the facts. What’s the story? After assessing more than 800 studies, the WHO broke the news that processed meat is being classified a ‘definite’ cause of cancer, and red meat being a ‘probable’ cause. The headlines that resulted made many people wonder if red and processed meats should be avoided. The week after the news broke, supermarket sales of pre-packaged sausages fell 15.7 per cent and pre-packed bacon by 17 per cent, compared to 2014. But, although this latest announcement is significant, the link between certain types of meat and some forms of cancer – particularly bowel cancer – isn’t new: the evidence has been growing for decades, and is supported by thorough research. In fact, bowel cancer is more common among people who eat the most red and processed meat. Cancer Research UK has looked at what this announcement means and how red and processed meat affect your risk developing cancer. What is red and processed meat? Red meat is any meat that’s a dark red colour before it’s cooked – such as beef and lamb. Pork is also classed as a red meat. Processed meat is meat that’s been cured, salted, smoked, or otherwise preserved in some way (such as bacon, sausages, hot dogs, ham, salami, and pepperoni). However, this doesn’t include fresh burgers or mince – putting meat through a mincer doesn’t mean it becomes ‘processed’ unless it is modified further. Both of these types of meat are distinct from white meats (such as fresh Continue reading >>
Red Meat And Poultry Tied To Increased Type 2 Diabetes Risk
Red Meat and Poultry Tied to Increased Type 2 Diabetes Risk Eating red meat or darker cuts of poultry may be associated with increased risk of type 2 diabetes, with higher levels of consumption linked to higher risk, according to new results from the Singapore Chinese Health Study , published in the American Journal of Epidemiology. The trial is one of the largest to evaluate meat consumption and diabetes risk in Asian populations. "Compared with those who ate the least amount, those with the highest levels (approximately one serving a day) of red meat or poultry consumption had a 23% and 15% increased risk of diabetes, respectively," lead author Woon-Puay Koh, PhD, a professor at Duke-NUS Medical School, Singapore, commented by email. Results also suggest that different types of meat may have different effects on type 2 diabetes risk. Varying levels of heme iron, which is found only in meat, may be involved. "After adjustment for heme-iron content in the diet, the red-meat/diabetes association was still present, suggesting that other chemicals present in red meat could be accountable for the increase in risk of diabetes," Dr Koh explained. "Conversely, the association between poultry intake and diabetes risk went away, suggesting that this risk was attributable to the heme-iron content in poultry." The darker cuts of poultry, such as chicken thighs, have higher heme-iron content than breast meat, she noted. Results also indicate that the increased diabetes risk associated with red meat and poultry was reduced if they were substituted by fish or shellfish. "Replacement of red meat and poultry with fish/shellfish may reduce type 2 diabetes risk, and it is worth testing this theory in experimental studies," she added. Asked for outside comment, Keith Ayoob, EdD, a nutrit Continue reading >>
High Meat Intake Increases Diabetes Risk, Study Shows
A Singaporean population study has confirmed that a high intake of red meat and poultry can increase a person's risk of diabetes. Fish and shellfish, however, do not pose any risk, researchers say. Recently, many studies have shown that plant-based diets, rather than diets that favor a high meat intake, are more beneficial to health. For instance, last month, Medical News Today reported on a study that linked vegetarian diets with lower cholesterol levels. At the same time, many existing studies link meat consumption with a higher risk of developing diabetes. New research from the Duke-NUS Medical School in Singapore confirms previous findings and adds new considerations as to why eating too much meat can predispose individuals to diabetes. Prof. Woon-Puay Koh, a professor of clinical sciences at the Duke-NUS Medical School, and her colleagues evaluated the link between red meat, poultry, fish, and shellfish and type 2 diabetes, taking into account the impact of heme iron - which is iron content absorbed from meat - intake. The researchers' findings were published in the American Journal of Epidemiology. Red meat and poultry increase risk The researchers analyzed data from the Singapore Chinese Health Study, involving 63,257 adults aged between 45 and 74. These were recruited between 1993 and 1998, and they were followed-up by means of two interviews: one in 1999 to 2004, and the other in 2006 to 2010. It was found that people who had a higher dietary intake of red meat and poultry were at an increased risk of diabetes. Both fish and shellfish consumption, however, were not found to pose any dangers. Individuals who ate the most red meat, the researchers noted, had a 23 percent higher risk of diabetes than those who ate little red meat. Eating a lot of poultry was linke Continue reading >>
Type 2 Diabetes Warning: Too Much Red Meat And Poultry Can Increase Risk
Dinner time favourites such as beef and lamb are high in iron, a mineral associated with triggering the debilitating disease. But even chicken thighs and drumsticks can be bad for you, say experts. The darker the meat, the greater the risk, with scientists finding a direct link between consumption and Type 2 diabetes. Almost 12 million Britons are thought to be at risk of developing the condition, which is linked to lifestyle factors such as poor diet. Analysis of more than 60,000 people shows those eating the most red meat increase their risk by 23 per cent while for those who eat a lot of dark poultry meat the risk increases by 15 per cent. Experts suggest cutting out dark meat and replacing it with chicken breast, fish, shellfish and vegetables. Dietitian Pav Kalsi, clinical adviser to charity Diabetes UK, said: “We know eating more red and processed meats is associated with a higher risk of Type 2 diabetes. “Simple changes to diet include eating less processed and red meat and instead getting protein from plant sources such as pulses, beans and lentils and from lean poultry and oily fish. “Eating more fruit and vegetables and whole grains, as well as cutting down on the amount of sugar, salt and fat in your diet can help too.” The new study, one of the biggest of its kind, looked at the diets of 63,257 people aged between 45 and 74 who took part in the Singapore Chinese Health Study between 1993 and 1998. Scientists from Duke-NUS Medical School in Singapore then followed the group over the next 11 years, identifying 5,207 new cases of Type 2 diabetes. They say the association between red meat intake and Type 2 risk was “statistically significant”. Senior author Professor Koh Woon Puay said: “We don’t need to remove meat from the diet entirely just re Continue reading >>
A Diabetes Link To Meat
Right Now | Getting the Red out [extra:Extra] Read more about Harvard’s “Healthy Eating Plate.” Also: Red-meat consumption is already linked to higher levels of colorectal cancer and cardiovascular disease (atherosclerosis, heart disease, and stroke). Now researchers from Harvard School of Public Health (HSPH) have added an increased risk of type 2 (adult onset) diabetes to that list. The incurable illness occurs when the body’s ability to control blood glucose levels by means of insulin secretion becomes impaired, either because of “insulin resistance” (when insulin fails to trigger effective glucose uptake by muscle or other tissues), or because production of insulin by beta cells in the pancreas declines. The HSPH investigators, led by professor of epidemiology Frank Hu and research fellow An Pan, analyzed data from three longitudinal studies of male and female healthcare professionals who were followed for 14 to 28 years. After adjusting for other risk factors, the researchers found that a daily serving of red meat no larger than a deck of cards increased the risk of adult-onset diabetes by 19 percent. Processed red meat proved much worse: a daily serving half that size—one hot dog, or two slices of bacon, for example—was associated with a 51 percent increase in risk. (The average 10-year risk of getting diabetes for U.S. adults is around 10 percent.) Why is red meat harmful? “Saturated fat, which can lead to cardiovascular disease, is really just the beginning of the story,” explains Hu. Even though it is “difficult to pinpoint one compound or ingredient” as mechanistically linked to diabetes risk, three components of red meat—sodium, nitrites, and iron—are probably involved. Sodium is well known to increase blood pressure, but it also c Continue reading >>
Harvard Study: Red Meat Consumption Linked To Diabetes - Mercy For Animals
Harvard Study: Red Meat Consumption Linked to Diabetes In a new study released last week, researchers from Harvard revealed that an increase in red meat consumption is directly related to an increased risk of diabetes. The research showed that those who increased their red meat consumption by just 1.5 ounces a day had a 48 percent higher risk of developing diabetes. The risk was highest when processed meats, such as hot dogs and bacon, were consumed. Comparatively, those who cut back on red meat had a 14 percent decreased risk of developing the disease. Regarding type 2 diabetes, the researchers concluded that their results added "further evidence that limiting red meat consumption over time confers benefits for prevention." Even better than limiting red meat consumption is forgoing all meat entirely. Another recent study , conducted by Loma Linda University, showed that adopting a vegetarian diet may not only keep you healthy, but may increase longevity as well. Whether it be for health reasons , to help combat climate change , or to reduce animal suffering on factory farms, going vegan is a surefire way to create positive change. To learn more about the ins and outs of transitioning to a plant-based diet, visit ChooseVeg.com or order our free Vegetarian Starter Guide . Continue reading >>
Meat Consumption As A Risk Factor For Type 2 Diabetes
2.1. Risk Associated with Meat Consumption as a Categorical Variable Researchers investigating relationships between diet and disease risk have sought to identify groups of individuals who differ on relevant dietary variables while remaining reasonably homogeneous in other respects. In this regard, Seventh-day Adventists have been an attractive population for study, because nearly all Adventists avoid tobacco, alcohol, and caffeine, while roughly half are omnivores and half are vegetarians, allowing researchers to identify the effects of dietary variations in an otherwise health-conscious population. Three large Adventist cohorts have examined relationships between meat consumption and diabetes risk in both cross-sectional and prospective analyses (Table 1). The Adventist Mortality Study included a baseline survey of 24,673 white Seventh-day Adventists living in California in 1960, revealing 40% and 80% higher prevalences of diabetes among meat-consuming women (prevalence ratio = 1.4, 95% CI, 1.2–1.8) and men (prevalence ratio = 1.8, 95% CI, 1.3–2.5), respectively, compared with vegetarians, after adjustment for age and body weight . Diabetes prevalence increased as the frequency of meat consumption increased. During the 21-year follow-up of this cohort focusing on those who did not report diabetes at baseline, the mention of diabetes on a death certificate was used as a surrogate for diabetes prevalence . Compared with those who avoided meat, the relative risk of having diabetes on a death certificate, adjusted for age, was 2.2 (RR = 2.2, 95% CI, 1.5–3.4) for meat-consuming men and 1.4 (RR = 1.4, 95% CI, 1.0–1.9) for meat-consuming women. Meat consumption was defined as having red meat or poultry at least once weekly (fish was reportedly rarely consumed i Continue reading >>
Red Meat On The Chopping Block
Changes in red meat consumption and subsequent risk of type 2 diabetes mellitus: Three cohorts of US men and women. By An Pan and colleagues. JAMA Internal Medicine 2013;173:13281335 What is the problem and what is known about it so far? Several studies have suggested that eating too much red meat is associated with an increased risk of developing type 2 diabetes. However, researchers typically only measure red meat consumption at a single time point. That strategy may be flawed because the eating habits of individuals are known to change over time, so a single measurement at the start of a study may not reflect red meat consumption over the years. Why did the researchers do this particular study? The researchers wanted to see whether type 2 diabetes is linked to changes in red meat consumption over time to either support or refute the theory that red meat can raise the risk for developing type 2 diabetes. The researchers included 26,357 men and 48,709 women from one study, and 74,077 women from another study. The researchers asked participants to fill out food frequency questionnaires every 4 years over a couple of decades. They also monitored the participants' health over that period. Increasing red meat intake over a 4-year period by half a serving a day was associated with a 48 percent higher risk of developing type 2 diabetes during the following 4 years, relative to keeping red meat intake constant. Reducing red meat intake was associated with a 14 percent lower risk of type 2 diabetes. Accounting for changes in weight reduced, but did not eliminate, the link between red meat and diabetes. This study strengthens the link between red meat and diabetes, but still cannot prove that red meat causes type 2 diabetes. Limiting red meat in the diet may help lower the ris Continue reading >>
Does Consuming Red Meat Increase Your Type 2 Diabetes Risk?
We’ve always been told to make sure you eat your meat, especially red meat as it is chalk full of important vitamins and nutrients such as iron, B12, zinc and protein. But red meat is also full of other things that might not be as beneficial to us. You may be aware that too much red meat is high in saturated fat, which in turn raises your cholesterol. Higher levels of bad cholesterol (LDL) are associated with a higher risk of developing heart disease. But it was found during many research studies that a higher consumption of red meat can also lead to an increased risk of developing type 2 diabetes. Across the world, type 2 diabetes is reaching epidemic levels, affecting almost 400 million from all over. In the United States, more than 21 million people have been diagnosed with another 8.1 million undiagnosed or unaware that they have type 2, as estimated by the CDC. The Data Doesn’t Lie Recent studies conducted by researchers at the Harvard School of Public Health have determined a link between consuming red meat in excess and the increase in incidences of Type 2 diabetes. The study found that those who are eating more red met, roughly 3 ½ servings or more each week, had an increased risk of developing type 2 diabetes by 50% within the next four years. When you think about an increase by 50% this is substantial. The study’s co-author, Frank Hu, who is a professor of epidemiology and nutrition at the Harvard School of Public Health stated this was “a really large and significant increase”. While these results are quite alarming, researchers did find that those who decreased their consumption of red meat, lowered this risk by 14% during their 10-year follow-up. Let’s take a deeper look into what this study truly has revealed. I advise reading the following: W Continue reading >>
Why Is Meat A Risk Factor For Diabetes?
Bill, I think a lot of McDougall’s program as well. The thing I like about Barnard’s book is that he had recipes that featured low glycemic index plant foods that help to keep blood sugar under control while the diet helps your muscles do a little house cleaning and get the fat out. My understanding is only under high levels of circulating FFA do those fats get stash fat in the muscles, so given an opportunity the fat out of the muscles when the circulating levels of FFA drop. That means the effectiveness of the diet isn’t predicated on losing a bunch of weight, which is good since you say that you are already lean. The trouble is that the source of the free fatty acids is mainly from saturated fat, the very type of fat that is highest in most low-carb diets. So instead of fixing the root cause of diabetes, a low-carb diet that is high in saturated fat may in fact *be* the root cause of diabetes. Thus the recommended diabetic diet might in fact be the cause for why once developed diabetes only progresses and never reverses or stays the same! It is like treating somebody for a toxic effects of a low level poison by putting them on a diet containing the poison. Also non-estrified fatty acids (NEFA) that come from saturated fat also reduced insulin output from the pancreas. So the same high saturated fat diet that is causing insulin resistance looks to be also reducing the body’s ability produce more insulin to compensate. The good news is that without the suppressive effect of saturated fat, you body might be able to produce more insulin than you think it can. And even better new is that the effects of going whole hog (so to speak) and going 100% plant based (with sufficient fore thought and planning and practice so it isn’t punishment food) appears to be rapid Continue reading >>
Meat And Diabetes
Singer Chaka Khan says she reversed her Type 2 diabetes with a vegan diet. We know from several studies that vegetarian and vegan (no meat, fish, eggs, dairy, or honey) diets help prevent, control, and even reverse diabetes. But how do they do that? Neal Barnard, MD, founder of the Physicians Committee for Responsible Medicine, is probably the leading advocate for medical veganism. He says that animal fats cause diabetes; that they block cells’ insulin receptors. He says insulin is like a key, opening a lock to get glucose into cells. Fats are like chewing gum stuck in the keyhole so insulin can’t work. Barnard cites data tracking the rise of diabetes in Japan. He shows how closely this rise follows the introduction of the meaty American diet, so he blames the meats for the diabetes. Some studies back him up. An article in Diabetes Care in 2002 reported that “A large body of experimental data generated in laboratory animals strongly supports the notion that high-fat diets are associated with impaired insulin action.” But many disagree. Quinn Phillips wrote here last year about studies showing people given vegan diets reduced their A1C and their diabetes medicines. Quinn got some interesting comments. Reader VegLowCarbDiabetic wrote, I adjusted my…diet to a very low-carb, high-good-fats (olive, coconut, avocado) [diet] with moderate protein [—] mostly from eggs, nuts, and fermented homemade organic raw milk products, such as kefir and strained yogurt, [as well as] fish oils… My A1C went from 11.5 down to 5.5 currently. Note that this is not a vegan diet — it includes eggs, dairy, and fish oil — but it does not include meat. So was it the decreased animal fat that lowered his A1C? Commenter Glen says no: Any glycemic changes in a vegan diet are usually t Continue reading >>
How To Reduce Your Risk Of Diabetes: Cut Back On Meat
You probably know that eating too much sugar and fat increases your risk of getting type 2 diabetes . But research increasingly shows that a food you might not expect meat can dramatically raise your chances as well. Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy Your body needs protein. But if you have diabetes or a risk of diabetes its wise to cut back onyour meat intake to improve your health. A recent study from the Journal of the American Medical Association examined the deaths of nearly 700,000 people in 2012 from heart disease, stroke and type 2diabetes. They found that nearly 50 percent of the deaths were related to poor nutritional choices . For people who already had diabetes, their risk of death increased if they consumed more processed meats. Another study released this spring from researchers in Finland analyzed the diets ofmore than 2,300 middle-aged men, ages 42 to 60. At the outset, none of the participants had type 2 diabetes. In the follow-up, after 19 years 432 participants did. Researchers found that those who ate more animal protein and less plant protein had a 35 percent greater risk of getting diabetes. This included any kind of meat processed and unprocessed red meat, white meats and variety meats, which include organ meats such as tongue or liver. The study concluded that choosing plant and egg proteins may help prevent type 2 diabetes. And a final study out of Harvard University found that people who ate a single serving of red meat each day had a 19 percent higher risk of getting type 2 diabetes than those who didnt. An even smaller-sized serving of processed red meat, such as one hot dog or two slices of bacon, in Continue reading >>
Lots Of Red Meat And Poultry Linked To Diabetes Risk
Lots of red meat and poultry linked to diabetes risk Posted by National University of Singapore September 13th, 2017 You are free to share this article under the Attribution 4.0 International license. New research links an increased risk of diabetes to higher intake of red meat and poultry, and suggests dietary iron may play a role in the association. These findings come from the Singapore Chinese Health Study, which recruited 63,257 adults aged 4574 years between 1993 and 1998, and then followed them up for an average of about 11 years. The study found a positive association between intakes of red meat and poultry and the risk of developing diabetes. Specifically, compared to those in the lowest quartile intake, those in the highest quartile intake of red meat and poultry had a 23 percent and 15 percent increase in risk of diabetes, respectively, while the intake of fish/shellfish was not associated with risk of diabetes. Substituting fish/shellfish for red meat/poultry reduced the risk. In trying to understand the underlying mechanism for the role of red meat and poultry in the development of diabetes, the study also investigated the association between dietary heme-iron content from all meats and the risk of diabetes, and found a dose-dependent positive association. After adjusting for heme-iron content in the diet, the red meat and diabetes association was still present, suggesting that other chemicals present in red meat could be accountable for the increase in risk of diabetes. Conversely, the association between poultry intake and diabetes risk became null, suggesting that this risk was attributable to the heme-iron content in poultry. This is one of the largest Asian studies looking at meat consumption and diabetes risk. While the findings are consistent with o Continue reading >>
“sugar Does Not Cause Diabetes”: Did The Film What The Health Get It Right?
The documentary What the Health is receiving a huge amount of attention and most of it is positive. Many reports of people attempting to eat better are filling social media. I discussed the film on a local TV station in Detroit after two reporters indicated that the movie had made a big impact on their diets. There have even been reports that restaurants serving healthier fare have seen an uptick in customers attributing the change to the film. I have seen this in my own plant-based restaurant and have a What The Health Happy Hour that has been very popular. Naturally, there have been critics of the movie defending their viewpoint that meat based diets are healthy, but most have rallied around a statement in the film by Neal Barnard, MD that “sugar does not cause diabetes”. As the answer to this question may be important to you, I have done some research and share it here but this is in NO way an endorsement to add back soda and candy bars to your diet. In a world stressed by growing obesity and its medical consequences, limiting sugar is a universal recommendation from all health experts. 1) Type 1 diabetes is not caused by sugar. All agree on this as type 1 diabetes is considered an autoimmune disease leading to destruction of the insulin producing cells in the pancreas. However, patients with type 1 diabetes can develop and reverse insulin resistance (IR) in their muscles and liver so understanding the origin of IR is important. 2) Who is Neal Barnard, MD? Dr. Barnard is a graduate of the George Washington University School of Medicine and an adjunct associate professor of medicine there. He has published over 70 scientific publications (including long term studies on diet and diabetes) and 18 books including several New York Times bestsellers on health and diabe Continue reading >>
Does Red Meat Cause Diabetes?
Our body needs protein to build and repair bones, muscles, skin and blood. We also use protein to make enzymes, hormones and other body chemicals essential for proper body functioning. Red meat, poultry, seafood, eggs, dairy, beans and peas, soy products, nuts and seeds are considered part of the protein food group. Several studies,, have suggested that eating too much red and processed meats can increase your risk of Type 2 diabetes. Red meat includes pork, beef, mutton and veal. Processed meats are meats that are preserved by curing, salting, smoking, drying or canning. Hot dogs, bacon, ham, sausages, corned beef and canned luncheon meat are examples of processed meats. In one study, researchers observed a group of middle-aged men and women for four years. They found that those who increased their red meat intake by half a serving a day had a 48 percent higher risk of developing Type 2 diabetes than if they had not changed their diet. Those who reduced their red meat intake, on the other hand, had a lower risk. Processed red meat is especially bad for your health. It is believed that the preservatives, additives and chemicals (e.g. nitrites, nitrates) that are added to the meat during manufacturing can harm your pancreas (organ that produces insulin) and increase insulin resistance. As red meat is a source of saturated fat, cholesterol, animal protein and haem-iron (iron containing substance), scientists suspect these substances in red meat may also contribute to the increased diabetes risk. How and why this is so is still unclear. Some think that iron overload in the body can promote insulin resistance and raise blood glucose levels. Related: Let's Talk Turkey What Can I Do to Prevent Diabetes? Eat a Variety of Healthy Protein-rich Foods. Add varie Continue reading >>