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 >>
7 Foods That Spike Blood Sugar
1 / 8 7 Foods That Spike Blood Sugar If you have type 2 diabetes, you know about the importance of making healthy mealtime choices. But just as important is staying away from the wrong foods — those that can spike your blood sugar. That's because simple carbohydrates, like white bread and sugary soda, are broken down by the body into sugar, which then enters the bloodstream. Even if you don't have diabetes, these foods can lead to insulin resistance, which means your body's cells don't respond normally to the insulin produced by the pancreas. Here are seven foods you should avoid for better blood sugar control. Continue reading >>
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 - Health Benefits, Dangers, What Is Red Meat
Higher intakes of red meat have been linked with a number of health problems, including type 2 diabetes. Research is showing that food processing is a key factor involved in the increase of risk. Red meat in a pure form is a good source of protein and B vitamins and has been a key part of the human diet. Red meat is generally meat derived from farm reared mammals, such as: Red meat is a popular food amongst those following a paleo diet, in which food choices are guided by judging which foods would have been available to our ancient ancestors. Followers of a paleo diet will often try to seek food that is unprocessed and where the animals have been fed a natural diet. The Department of Health advises people to consume 90g or less of red meat per day. A thin slice of pork, lamb or beef the size of half a slice of bread provides about 30g of meat. Red meat is a rich source of protein, saturated fat, iron, zinc and B vitamins. Iron is needed to help red blood cells transport oxygen. Iron deficiencies are more likely to occur in children, elderly people and pregnant women. Iron is also available dark green leafy plants, beans and grains but is best absorbed by the body from red meat. Zinc is required by the body for DNA synthesis and helps the immune system to function effectively. As well being found in red meat, zinc is also found in fish, grains, eggs and beans. However, zinc is best absorbed from meat and fish sources. Amongst the B vitamins found abundantly in red meat are vitamin B6 and vitamin12. Vitamin B6 is beneficial for the immune system and vitamin B12 beneficial for the nervous system. People taking the diabetes drug metformin have an increased risk of having lower levels of vitamin B12. Consumption of red meat has been linked with increased incidences of heart 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 >>
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 >>
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 >>
The Truth About Red Meat And Diabetes
Not all red meat is created equal – some isn’t even good enough to even be considered food. Yet when a news article talks about red meat being bad for you, you can bet the author (or the study behind the news) failed to distinguish between processed meat and unprocessed meat, as well as overcooked meat and properly cooked meat. That’s not even considering grass-fed meat vs. industrial meat, which I’ve blogged about extensively. “Red-meat-is-bad” articles don’t always deserve a rebuttal because *most* red meat actually is bad for you. However, it’s a major mistake to say all red meat is bad for you. This post serves to confront misleading headlines about red meat and diabetes risk. Let’s ask a few questions, see what the science actually says, and talk about the Bulletproof recommendations. Processed meats like hot dogs, bologna, deli meats etc. contain high omega-6’s, often have mold toxins called mycotoxins, and nitrates that can combine with bad gut bacteria. All of these can be correlated with an increased risk of diabetes. Instead, insist on eating grass fed, low toxin meat to promote good health and optimize performance. Research Doesn’t Distinguish Between Processed Red Meat and Unprocessed Red Meat When articles suggest red meat causes chronic diseases like diabetes, you would expect a high degree of specificity and accuracy. Unfortunately all you get are alarming headlines and half-truths. When you see blog posts like “Hot Dogs, Bacon and Red Meat Tied to Increased Diabetes Risk,” you should ask yourself how the authors justify lumping hot dogs (a blend of soy, wheat, MSG, and cast off animal parts) in with meat and what the study design looked like. Of course, the recent news about diabetes referenced a study that did not distinguish h 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 >>
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 >>
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 >>
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 >>
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 >>