Red Meat Linked To Increased Diabetes Risk
HealthDay Reporter MONDAY, June 17 (HealthDay News) -- People who eat a lot of red meat increase their risk of developing type 2 diabetes, while those who cut down on red meat cut their risk. Those are the findings of a large new study out of Singapore involving 149,000 U.S. men and women. The researchers found that increasing the consumption of red meat can increase the risk of developing type 2 diabetes by 48 percent. "There is no need to have more red meat on your plate; it increases the risk of diabetes," said lead researcher An Pan, an assistant professor at the Saw Swee Hock School of Public Health at the National University of Singapore. "It is better to reduce your red meat consumption by replacing it with other healthy food choices, like beans, legumes, soy products, nuts, fish, poultry and whole grains," he added. The report was published in the June 17 online edition of the journal JAMA Internal Medicine. For the study, Pan's team collected data on three Harvard group studies: the Health Professionals Follow-up Study, the Nurses' Health Study and the Nurses' Health Study II. All the participants answered questions about their diet every four years, resulting in more than 1.9 million person-years of follow-up. There were more than 7,500 cases of type 2 diabetes, the researches found. Comparing diet with the cases of diabetes, Pan's group found that people who increased their consumption of red meat by 0.5 servings per day during a four-year period were 48 percent more likely to develop type 2 diabetes, compared with people who ate less red meat. Moreover, people who cut their red meat consumption were 14 percent less likely to develop type 2 diabetes, they found. Outside experts, however, argued about the findings. "Epidemiological studies made by questionnair Continue reading >>
How To Lower Your A1c Before Your Next Appointment
Blood sugar checks, eAG readings, calorie counting — if you’re living with type 2 diabetes, you know that the successful management of the condition can be a numbers game. One of the most important numbers to keep tabs on is your A1C. The A1C test result reflects your average blood sugar (glucose) level over the previous two to three months, enabling you and your doctor to gauge your blood sugar control over a long period, as compared with your daily self-checks, which provide one-time pictures of your fluctuating blood sugar level. The American Diabetes Association (ADA) compares the A1C test to a baseball player’s batting average — it gives you a more accurate view of your overall success in managing type 2 diabetes. Getting an A1C test — which should be performed at your doctor’s office two to four times a year — is important because the results can help you and your doctor determine if your type 2 diabetes treatment strategy is working. If your test results don't measure up, the two of you can make changes to your plan to help you gain better control over your blood sugar levels and prevent the long-term complications of type 2 diabetes. The A1C test also reduces the risk of error associated with blood sugar self-monitoring. “People sometimes use glucose monitors inaccurately or incorrectly,” says Derek LeRoith, MD, PhD, a professor of medicine, endocrinology, diabetes, and bone disease at the Icahn School of Medicine at Mount Sinai Hospital in New York City. “We can look at both the A1C results and the chart that a person brings in to see if there’s a discrepancy.” What Do Healthy A1C Results Look Like? According to the National Institute of Diabetes and Digestive and Kidney Diseases, a person who doesn't have type 2 diabetes probably has an Continue reading >>
Red Meat And Blood Sugar Problems
Theres growing evidence that diet impacts the risk of developing diabetes. It would not be surprising to learn that sugary snacks or trans fats in foods like cookies or cupcakes could contribute to the risk, but red meat? Long-term data from more than 100,000 health professionals show that increasing meat consumption raises the risk for type 2 diabetes. The investigators analyzed detailed reports of food consumption from the volunteers at the beginning of the study and every four years thereafter. Those who increased their consumption of processed meat products such as bacon, hot dogs, sausages or deli meats saw their risk of diabetes rise by around 48% over the next four years. Unprocessed meat consumption also had an impact, with the risk elevated around 30% over that timespan.People who lowered their meat intake by about half a serving a day had a slight decline over the course of the 20-year study, though there was no significant change within four years. The researchers are not quite sure what it is about red meat that might be the culprit. Some suggest saturated fat, while others blame it on sodium, preservatives, heme-iron or just extra calories. Vegetarians get to feel smug about this one. People who would like to learn more about preventing diabetes or treating it with lifestyle approaches will be interested in our Guide to Managing Diabetes . Download 8 pages on the pros and cons of the various medicines used to lower blood sugar and a wealth of details on non-drug approaches such as diet, supplements and special foods. Get The Graedons' Favorite Home Remedies Health Guide for FREE Join our daily email newsletter with breaking health news, prescription drug information, home remedies AND you'll get a copy of our brand new full-length health guide for FREE! Ka Continue reading >>
Does Eating Red Meat Increase Type 2 Diabetes Risk?
153 Comments If you already eat Primal, your email inboxes are most likely filling up with links to the story. Concerned mothers clutching the local paper’s “Health” section are calling (or, if they’re hip, texting). Smug vegetarian Facebook friends are posting the story on your wall, sans commentary. Yes, it’s about that time again. It’s another week, it’s another observational study by data-mining researchers hoping to establish a solid link between red meat and some chronic, horrific illness. So, what’s killing us this time? Well, considering that they’ve already done studies linking red meat to colorectal cancer, heart disease, and outright death, type 2 diabetes is next. Here’s a link to the full study (PDF). Researchers drew on data from three large-scale dietary habit questionnaires of medical professionals to explore how red and processed meat intakes associated with the incidence of type 2 diabetes. The first set was the Health Professionals Follow-Up Study, which comprised 37,083 male physicians followed for 20 years; the second was the Nurses’ Health Study I, which included 79,570 female nurses followed for 28 years; and the third was the Nurses’ Health Study II, which followed 87,504 women for 14 years. These data were pooled with additional data from 442,101 participants in existing studies, so it was a big pile of numbers with which to work. Sure enough, they found a link between processed meat intake and type 2 diabetes, with a smaller link between unprocessed red meat and the illness. A daily 50 gram serving of processed red meat was associated with a 51% greater risk of developing type 2 diabetes, while a 100 gram serving of fresh red meat represented a 19% increased risk. Unprocessed meat included “beef, lamb, or pork as main Continue reading >>
Red Meat A No-no?
Friend Type 2 since 12/2011, both parents T2 I saw this article here on DD and I would like to hear people's opinions on this. Were you a big red meat eater before you were diagnosed with T2? Risk of Type 2 Diabetes Increased by Red Meat and Processed Meat When looking for sources of protein, stick with fish, nuts and low-fat dairy--and spurn red and processed meats-- if you want to stave off Type 2 diabetes . Researchers from the Harvard School of Public Health examined data on 440,000 people, 28,000 of whom eventually acquired Type 2 diabetes. They found that daily servings of processed meat and red meat significantly increase a person's chances of developing the disease, USA Today reported. Red meat appears to be the lesser of the two evils. A four-ounce portion of red meat raises diabetes risk by 20%, while a two-ounce portion of processed meat ups it by a whopping 50% according to the study, which was published in the American Journal of Clinical Nutrition. Conversely, the researchers also found that replacing red and processed meats with whole grains, low-fat dairy and nuts could reduce a person's Type 2 diabetes risk by as much as 35%. Those who want to keep red meat in their diets should reach for the leanest cuts, say experts at WebMD.com. Anything that has the word "loin" in its name is acceptable, including tenderloin and sirloin. dx 12/20/11 A1c 7.0; 3/27/12 A1c 6.8; 10/12 A1c 7.4; 10/13 A1c 7.8; 11/14 A1c 7.4 Actually before diabetes I was a vegan and ate no meat at all. My cholesterol numbers were also very high as well as my bgs.. Once I started to eat red meat , eggs and cheese again my cholesterol numbers got better and so did my bgs. So now Red Meat is back in my diet for good. 115 pounds, Breast Cancer dx'd 6/16, 6 months of chemo and 6 weeks of radi 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 >>
5 Foods That Lower Hemoglobin A1c Levels In Diabetes
Our diet plays a vital role in controlling our blood sugar levels. The A1C test is a blood test based on the attachment of glucose to hemoglobin that provides data about a person’s average levels of blood glucose over a three-month period. The A1C test is the primary test used for diabetes management.1 Before we can tackle the problem, we must understand what causes the increase in A1C levels. The prime cause behind rising A1C levels are the carbohydrates and sugar in our diet. By controlling these, we can prevent the increase of A1C level. Here are specific foods that will help you lower A1C levels. 1. Fruits Drinking fruit juice and eating whole fruits is not the same. Eating fresh, whole fruits instead of juices can prevent your blood sugar from shooting up. Whole fruits contain fiber, which helps in reducing the rate at which your body absorbs the sugar. In the case of fruit juices, all the fiber content is lost and the sugar in the fruit directly enters the bloodstream. Moreover, fiber in the fruits take longer to digest and that prevents you from feeling hungry quickly. This results in you eating less. Most fruits, like apples, for instance, have high fiber content and are useful in controlling blood sugar. Melons such as muskmelon, cantaloupe, watermelon, and honeydew are rich sources of potassium, anti-oxidants, vitamin C, and folate. 2. Vegetables Vegetables are rich in many minerals, fiber, vitamins, anti-oxidants, polyphenols, and compounds that help lower blood sugar, A1C and inflammation. A diet comprising fresh organic veggies can transform our health positively. Consume more of the vegetables that grow above the ground like cucumber, lettuce, spinach, carrots, zucchini, asparagus, tomato, green beans, broccoli, brussels sprout, cabbage, red onions, Asia 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 >>
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 >>
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 >>
Food That Lower A1c In Diabetes
The A1C level is the percentage of your red cells that have sugar molecules attached to them. It is also referred to as glycated hemoglobin, glycosylated hemoglobin, hemoglobin A1C and HbA1c. Your doctor can measure you A1C number with a blood test to determine your average blood sugar levels over the past two or three months. A normal A1C level falls between 4 and 6 percent. If you have type 1 or type 2 diabetes, you should strive to keep your A1C number below 7 percent. Eating right can help you do that. Video of the Day Control carbohydrates, fatty foods and calories by limiting your intake of potatoes, rice, noodles and foods containing white flour. Pass up sugary desserts, candy, ice cream, soft drinks and store-bought cookies, pies, baked goods and doughnuts. Avoid fried chicken, frozen dinners, lunch meats, sugared soft drinks and flavored water, store-bought smoothies and fruit drinks, milk shakes, frozen pizza, and restaurant french fries, hamburgers, pizza and chicken and fish sandwiches. All of these foods can raise your A1C levels, particularly if you have diabetes. Vegetables provide vitamins, minerals, protein, anti-oxidants and fiber to help balance your blood glucose levels. Eat plenty of asparagus, beans, broccoli, carrots, red onions, spinach, tomatoes and soy as tofu or in soy milk products. A great source of omega-3 fatty acids, flaxseed as an oil or nutty seed can be incorporated into salads, breads, cereals and dressings. Nuts are an excellent source of cholesterol-lowering plant sterols but are high in calories. So eat them in moderation. Blueberries, cranberries and red grapefruit can lower your LDL cholesterol and promote heart health. Grapefruit can interfere with some medications, so check with your doctor before adding grapefruit to your diet 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 >>
Plant-based Diets Lead To Lower A1c Levels
If you’re battling type 2, switching to a vegetarian diet could help significantly reduce symptoms, according to researchers. And before you lament the thought of a diet free from meat, the myriad health benefits researchers from the Physicians Committee found during their analysis might totally change your mind about black beans, tofu and soy-based meat substitutes. By analyzing data from 255 participants with type 2 in studies from the United States, Brazil and the Czech Republic, researchers found that those who ate a low-fat vegan or lacto-ovo diet (one that allows the consumptions of eggs and milk products) had an A1c that ranged from .4 to .7 percent lower than those whose diets included meat products. “Plant-based diets work in a different way than ‘conventional’ diabetes diets,” said Neal Barnard, M.D., of the George Washington University School of Medicine and Health Sciences and one of the study authors. “We now know that type 2 diabetes is caused by insulin resistance. Getting the animal fat — and fats in general — out of the diet helps repair insulin’s ability to function.” The diet, in fact, worked as well as alpha-glucosidase inhibitors, a diabetes drug that works by slowing the digestion of carbohydrates, so sugars are released more slowly into the bloodstream. “A diet change beats a pill,” said registered dietitian Susan Levin, M.S., R.D., another of the study’s authors. “A plant-based diet improves blood sugar, body weight, blood pressure and cholesterol all at the same time, something no drug can do.” The American Diabetes Association has expressed support for a vegan diet for those with type 2 for several years. The hope is that the study results will help doctors feel more confident about recommending dietary changes in 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 >>
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 >>