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 >>
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 >>
Does Sugar Cause Diabetes?
The recent film What the Health raised the question as to whether sugar or other carbohydrates cause diabetes. The notion is understandable. Blood sugar levels are high in diabetes, so a common idea has held that eating sugar somehow triggers the disease process. However, the major diabetes organizations take a different view. The American Diabetes Association1 and Diabetes UK2 have labelled this notion a “myth,” as has the Joslin Diabetes Center,3 which wrote, “Diabetes is not caused by eating too much sugar.” These and other organizations have worked to educate people about the causes of diabetes and the role that foods play in the disease process. Type 1 diabetes is an autoimmune disease. Type 2 diabetes—the most common form of the disease—is caused by insulin resistance and pancreatic failure. Here is what you need to know: Sugar Is the Body’s Fuel The human body runs on glucose, a simple sugar. Just as gasoline powers your car, glucose powers your muscles, your brain, and the rest of your body. Glucose comes from fruit and from starchy foods, such as grains, beans, and potatoes, and your body can also produce it when needed. Without it you would die. Diabetes means having higher-than-normal blood glucose values. It comes in three common forms: Type 1 diabetes is caused by the destruction of the insulin-producing cells of the pancreas, usually through an autoimmune process. The triggers for this process are under investigation and may include dairy proteins, viruses, or other factors. Type 2 diabetes typically starts with insulin resistance. That is, the cells of the body resist insulin’s efforts to escort glucose into the cells. What causes insulin resistance? It appears to be caused by an accumulation of microscopic fat particles within muscle and 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 >>
Debunking What The Health, The Buzzy New Documentary That Wants You To Be Vegan
There’s a sensational documentary out on Netflix that seems to have a lot of people talking about going vegan. In the spirit of so many food documentaries and diet books that have come before, What the Health promises us there is one healthy way to eat. And it involves cutting all animal products from our diet. Meat, fish, poultry, and dairy are fattening us up, giving us cancer and Type-2 diabetes, and poisoning us with toxins, Kip Andersen, the film’s co-director and star, tells us. Reflecting on a youth spent inhaling hot dogs and cold cuts, he asks, “Was this like I had essentially been smoking my whole childhood?” No, Kip, not really. To be sure, Andersen and co-director Keegan Kuhn’s intention was to explain the link between diet and disease and help Americans make healthier food choices. And there’s no doubt we are in the midst of obesity, diabetes, and heart disease epidemics driven in part by the kinds of food we eat in the quantities in which we eat them. But Andersen’s film fails on several accounts, and cranks the food fear sirens to irresponsibly high levels. He mischaracterizes and overstates what we know about how particular foods drive disease, by offering a narrow view of the science with cherry-picked studies to support his views. He also seeks out a slew of vegan and animal rights–friendly health professionals rather than a more balanced roster of experts, and engages in silly gotcha journalism to suggest organizations like the American Diabetes Association intentionally hide the truth about diet. Most of us could stand to eat more fruits and vegetables and less meat and dairy, and a plant-based diet is a healthy choice for many people. But with messages like “drinking milk causes cancer” or “eating eggs is as bad as smoking ciga Continue reading >>
Red Meat Increases Risk Of Dying From 8 Diseases
The more red meat you eat, the greater your risk of dying from one of eight diseases, according to a new report. Researchers studied more than 536,000 men and women ages 50 to 71, tracking their diet and health for an average of 16 years. They recorded intake of total meat, processed and unprocessed red meat (beef, lamb and pork), and white meat (poultry and fish). Compared with the one-fifth of people who ate the least red meat, the one-fifth who ate the most had a 26 percent increased risk of death from various causes. High red meat consumption increased the rate of dying from cancer, heart disease, respiratory disease, stroke, diabetes, infections, kidney disease and liver disease. The study is in BMJ. White meat, on the other hand, may be good for you. The researchers found that those who ate the highest proportion of white meat had a 25 percent reduced risk of dying from various causes compared with those who ate the least white meat. “This is an observational study,” said the lead author, Arash Etemadi, an epidemiologist with the National Cancer Institute, “and we can’t determine whether red meat is responsible for these associations. But we have a 16-year follow-up, and we had the numbers to look at different causes, and we can see that it’s happening” for many causes of death. Continue reading >>
Plant Protein May Protect Against Type 2 Diabetes, Meat Eaters At Greater Risk
A new study from the University of Eastern Finland adds to the growing body of evidence indicating that the source of dietary protein may play a role in the risk of developing type 2 diabetes. The researchers found that plant protein was associated with a lower risk of type 2 diabetes, while persons with a diet rich in meat had a higher risk. The findings were published in the British Journal of Nutrition. Earlier research has linked a high overall intake of protein and animal protein - and eating plenty of processed red meat in particular - with a higher risk of type 2 diabetes. However, the significance of proteins from different sources for the risk of diabetes is an understudied topic, prompting the researchers to analyse the associations of dietary protein with the risk of type 2 diabetes in the Kuopio Ischaemic Heart Disease Risk Factor Study, KIHD, carried out at the University of Eastern Finland. At the baseline of the study in 1984-1989, the researchers analysed the diets of 2,332 men who were between 42 and 60 years of age and who did not have type 2 diabetes at baseline. During a follow-up of 19 years, 432 men were diagnosed with type 2 diabetes. Replacing animal protein with plant protein can reduce diabetes risk Men with a high intake of plant protein also had healthy lifestyle habits, but lifestyle habits alone did not explain their lower risk of diabetes. The risk of men with the highest intake of plant protein to develop type 2 diabetes was 35 per cent smaller than the risk of those with the lowest intake of plant protein. Using a computational model, the researchers estimated that replacing approximately 5 grams of animal protein with plant protein daily would reduce the risk of diabetes by 18 per cent. The consumption of plant protein was also associat Continue reading >>
Does Sugar Cause Diabetes?
The recent film What the Health raised the question as to whether sugar or other carbohydrates cause diabetes. Because blood sugar levels are high in diabetes, a common notion has held that eating sugar somehow triggers the disease process. The American Diabetes Association and Diabetes UK have labeled this notion a “myth,” as has the Joslin Diabetes Center, which wrote, “Diabetes is not caused by eating too much sugar.” These and other organizations have worked to educate people about the causes of diabetes and the role that foods play in the disease process. Type 1 diabetes is an autoimmune disease. Type 2 diabetes—the most common form of the disease—is caused by insulin resistance and pancreatic failure. Sugar can play an aiding and abetting role in diabetes, but the idea that “eating sugar causes diabetes” is simplistic and interferes with efforts to help the public understand the actual causes of the disease and how to protect themselves and their families. Here is what you need to know: The human body runs on glucose, a simple sugar. Just as gasoline powers your car, glucose powers your muscles, your brain, and the rest of your body. Glucose comes from fruit and from starchy foods, such as grains, beans, and potatoes, and your body can also produce it when needed. Without it, you would die. Diabetes means having higher-than-normal blood glucose values. It comes in three common forms: Type 1 diabetes is caused by the destruction of the insulin-producing cells of the pancreas, usually through an autoimmune process. The triggers for this process are under investigation and may include dairy proteins, viruses, or other factors. Type 2 diabetes typically starts with insulin resistance. That is, the cells of the body resist insulin’s efforts to escort Continue reading >>
Should We Give Up Eating Red Meat?
Before you tuck into that lovely juicy steak, its worth thinking about the fatal effects it might have on you, from strokes and diabetes to cancer and heart disease Last modified on Fri 24 Nov 2017 22.03EST Do we bite off more than we can chew by eating so much red and processed meat?Photograph: Rita Maas/Getty Images I went out to eat last week and gobbled down a steak. Do not judge me: it was medium-rare and delicious. But just before my steak supper, the British Medical Journal published a study of half a million Americans showing that the risk of dying from cancer, heart disease, stroke, diabetes, infections, kidney disease, liver disease or lung disease all increased with the amount of meat consumed. Did I miss any diseases? Could the villainy of red meat be any clearer? Those people with the highest meat intake doubled their chances of dying from chronic liver disease. How so? All meat contains heme iron and processed meat has nitrates and nitrites added during curing. The authors of the study hypothesise that these additions cause oxidative stress, which means that our cells are less able to defend themselves from damage by free radicals and age prematurely. Other mechanisms include mutagenic substances in cooked meat that are linked to bowel cancer. Inthe BMJ, John D Potter, professor of epidemiology at Massey University in New Zealand, further argues that the rainforest destruction and greenhouse gas emissions that are a result of the meat industry are more harmful to the planet than fossil fuels used for transport. So, is it time to give up red meat and, like our relatives the gorillas, embrace vegetarianism? Or is it OK to be like the ancient Greeks and save it for parties? The link between red meat and cancer is not new. A WHO working group in 2015 looked a 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 >>
This Kind Of Fat Lowers Your Risk For Diabetes
TIME Health For more, visit TIME Health. Not all saturated fats are created equal, it appears. A pair of new studies suggests that certain sources of saturated fat may be worse than others—especially when it comes to raising risk for type 2 diabetes. In one study, published in the American Journal of Clinical Nutrition, researchers from Harvard University and the Universitat Rovira i Virgili in Spain tracked 3,349 Spanish adults for about 4.5 years. Overall, they found that people who consumed higher amounts of saturated fats and animal fats were twice as likely to develop diabetes than those who consumed a lower amount. When the researchers broke down the results by specific food type, the consumption of butter (at 12 grams a day) and cheese (at 30 grams a day) were both linked to an increased risk of diabetes. On the other hand, people who ate whole-fat yogurt actually had a lower risk than those who didn’t. The researchers have several explanations for these findings. Yogurt contains healthful ingredients, like probiotics and protein, that may have protective effects when it comes to diabetes risk, says lead author Marta Guasch-Ferre, a nutrition research fellow at the Harvard T.H. Chan School of Public Health. Even though the results were adjusted to account for other food intake, unhealthy eating patterns may have influenced them. “Butter and cheese often come with carbohydrates, like toast or crackers,” Guasch-Ferre says. Plus, people who eat more yogurt tend to have better diets than those who don’t, she adds. The study did not find any significant links between diabetes risk and consumption of red meat, processed meat, eggs or whole-fat milk. That was a surprise to the researchers, who suspect that other factors may have diluted these results. They poi Continue reading >>
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 >>
“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 >>
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 >>
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 >>