Daily Red Meat Raises Risk For Diabetes, Large Study Says
Sugary soda and other sweet treats are likely not the only foods to blame for the surge in diabetes across the U.S. New research out of Harvard University supports the theory that regular red meat consumption increases the risk of getting type 2 diabetes. An average of just one 85-gram (three-ounce) serving of unprocessed red meat—such as a medium hamburger or a small pork chop—per day increased by 12 percent the chances a person would get type 2 diabetes over the course of a decade or two. And if the meat was processed—such as a hot dog or two slices of bacon—the risk increased to 32 percent, even though serving sizes were smaller. The new study, published online August 10 in the American Journal of Clinical Nutrition, is not the first to find the link between red meat and diabetes risk. But it is the largest and one of the first to look separately at unprocessed and processed meats. "On a gram-per-gram basis, unprocessed red meat is still better," says Frank Hu, a professor of nutrition and epidemiology at the Harvard School of Public Health and co-author of the new paper. "But unprocessed red meat is still associated with a significantly increased risk." More than 8.5 percent of U.S. adults have been diagnosed with diabetes, and in some counties in the so-called "diabetes belt" in the South, the numbers exceed 11.2 percent. The rates are expected to keep climbing in the coming years. Hu suggests that based on the analysis there is indeed a "disease burden that can be attributed to consumption of either processed or unprocessed red meat." It's what's for dinner, for many A U.S. adult consumes an average of more than 45 kilograms (100 pounds) of red meat a year. "There's no question that consumption of red meat is too high," Hu says, suggesting nuts, whole grai 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 >>
“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 >>
Processed Red Meat May Not Raise Risk Of Type 2 Diabetes, Cardiovascular Disease
Processed red meat may not raise risk of type 2 diabetes, cardiovascular disease Processed red meat may not raise risk of type 2 diabetes, cardiovascular disease Yale researchers say diet drinks could cause weight gain and upset metabolism 11 August 2017 Processed red meat consumption may not actually be a risk factor for cardiovascular disease (CVD) and type 2 diabetes , according to a new study. Scientists from Cambridge University found that eating processed red meat did not increase any biomarkers of CVD or type 2 diabetes , despite previous evidence suggesting an association existed. In the study red meat included beef, lamb and pork, with processed meat undergoing processes such as curing, smoking, salting, fermentation and flavour enhancement. These examples included ham and sausage. A total of 786 Irish adults aged 18-90 years had their dietary patterns , processed red meat consumption and biomarkers of CVD and type 2 diabetes evaluated, all of whom had volunteered as part of a 2011 national food consumption survey. None of the participants had either type 2 diabetes or CVD. Meat-containing foods were aggregated to 502 food codes and categorised into four groups: unprocessed red, processed red, unprocessed white and processed white meat. Poultry was classified as white meat. In comparison to those who ate less processed red meat, those who ate more processed red meat had a poorer Alternate Healthy Eating Index, which indicates a healthy diet pattern. However, there were no differences in classical biomarkers of CVD and type 2 diabetes, such as cholesterol and insulin , across the dietary patterns. The fact that those that consumed processed red meat tended to have a poorer diet overall may help to explain why less vigorously analysed observational studies have 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 Lover's Guide To A Diabetes Diet
Is the aroma of a sizzling steak too good to resist? If you're smart about how you choose red meat, it can have a place among other healthy protein sources in your diabetes diet. Having diabetes means making some specific dietary changes, but you don’t have to give up all of your favorite foods. You just need to make better choices. If you’re a meat lover, knowing how to select quality red meat and avoiding processed types, like certain cold cuts, is key. Cutting back on red meat and processed meats is beneficial even if you don't have diabetes because it's a heart-healthy strategy for any diet. And cutting back when you do have diabetes is even more important because all the fat and salt that comes along with processed meat can make diabetes control more difficult. On the other hand, your diabetes diet should include healthy protein, and the right lean red meat can fit the bill, but within limits. About Diabetes and Red Meat When researchers in Japan looked at the dietary habits and diabetes risk of 27,425 men and 36,424 women between 45 and 75 years old, they found that for men, but not women, red meat or processed meat consumption correlated with diabetes risk. The more of those meats the men ate, the greater their risk of developing type 2 diabetes, the authors concluded. A large study published in the American Journal of Clinical Nutrition found similar results in a large group of U.S. adults, although without a gender split. And when yet another team of researchers reviewed studies on this link, they found similar results across the board. The conclusion? Eating a lot of red meat and processed meat appears to increase the risk of heart disease and diabetes. According to these findings published in Current Atherosclerosis Reports, processed meat in particular, 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 >>
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 >>
Sugar Does Not Cause Diabetes: Did The Film What The Health Get Itright?
Professor of Cardiology, Summa cum Laude grad, Kahn Center for Longevity and GreenSpace Cafe. www.drjoelkahn.com @drjkahn. Author The Plant Based Solution NEW Sugar Does Not Cause Diabetes: Did the Film What the Health Get itRight? 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 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 >>
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 >>
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 >>
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 >>
Does Red Meat Raise Blood Sugars?
Recently I have heard more and more people use the phrase “I don’t eat red meat because it bad for my blood sugars.” As red meat- along with any other cuts of meat- is a food made up of only fat and protein, eating red meat will have no immediate effect on your blood sugar. Crash course in macro-nutrients Foods can be broken up into three macro-nutrient categories: Carbohydrate, Fat and Protein. Blood sugars increase when we consume Carbohydrate foods- fruits, rice, beans, pastas, breads, milk, and starchy vegetables such as corn, potatoes and winter squash. As these foods are digested into their basic components- glucose is released into the bloodstream. This glucose is what causes blood sugars to raise after eating a food containing Carbohydrates. Protein foods however do not have glucose as part of their elemental structure, instead they break down into amino acids. Amino acids aid in building muscle and repairing cells in your body. Fats can be either saturated or unsaturated fats and fuel cells providing a required source of energy for our brains for survival. Red meat Foods are often a combination of these three macronutrients. Take red meat for example: Beef contains both protein and fat, but no carbohydrates. Where then does the misconception that red meat hurts blood sugars come from? Red meat is typically high in fats, especially saturated fatty acids. Foods containing fat are higher in calories which may lead to poor weight control if eaten in excess. As mentioned before, fats are essential for brain and cell health, but the American Diabetes Association recommends limiting fats to less than 30% of total calorie consumption with saturated fats making up less than 10% calorie consumption. Saturated fatty acids are the types of fat that stay solid at room Continue reading >>
Does Eating Red Meat Increase The Risk Of Diabetes?
No matter how often I write articles defending the place of red meat in a healthy diet, there are always people who get bent out of shape whenever a new study is published with a different twist on the same old “red meat is killing us” story. Although I can’t say addressing these (often ridiculous) studies is the most exciting undertaking, I wanted to write about this one because it’s a prime example of the limitations of observational evidence, and what happens when you control for even the most simple confounding variables. Does red meat really increase your risk of diabetes? Read this to find out! The study in question is titled “Associations between red meat intake and biomarkers of inflammation and glucose metabolism in women,” and was conducted by Walter Willet and a group of other Harvard researchers. (1) Using data from the Nurse’s Health cohort, they identified a positive relationship between red meat intake and higher levels of plasma C-reactive protein (CRP), ferritin, fasting insulin, and Hb A1c, after adjusting for demographic, medical and lifestyle factors. CRP (and sometimes ferritin) are markers for inflammation, and elevated fasting insulin and hemoglobin A1c indicate impaired glucose metabolism. Limitations of Observational Evidence Right off the bat, there’s a glaring weakness in this study that has been largely glossed over by many media reports: all but one of these associations disappeared after adjusting for BMI. As the study authors mention, excess body fat is the biggest risk factor for type 2 diabetes, so it shouldn’t come as a surprise that people with higher BMIs have less-than-ideal biomarkers for glucose metabolism. Additionally, it’s common for people who are overweight or obese to have have underlying chronic inflammat Continue reading >>