Unprocessed meat, including steak, hamburgers, and pork chops, raised diabetes risk by 20 percent in those who ate at least four ounces a day, compared with those who ate that amount once a week.
There are scientific reasons to explain the finding, which was gleaned from dietary surveys of more than 200,000 participants in the Harvard Nurses’ Health and the Health Professionals Follow-up studies. The high iron content of red meat can increase inflammatory chemicals, which can destroy insulin-producing beta cells, said Hu. The nitrates in processed meats may also be toxic to beta cells, which could explain why processed meats contributed even more to risk. Whether the high saturated fat content contained in red meat also contributes to an increase in inflammation remains unknown.
Last, those who ate the most red meat also tended to eat fewer fruits and vegetables and were more likely to smoke and be obese. While the study used statistical methods to account for all of these lifestyle factors - which also contribute to type 2 diabetes risk - it’s tough to account for all the variables when observing the habits of populations and drawing conclusions from them. As the researchers themselves admitted at the end of the study, “observed associations do not necessarily mean causation.’’
In fact, some, like science writer Gary Taubes, may take strong issue with the finding since they believe that sugar is largely to blame for the sharp increase in diabetes that’s occurred in our nation.
But Hu contends the finding sends a clear message that Americans should be emphasizing more of a plant-based diet and looking for other sources of protein such as nuts, fish, low-fat dairy, and poultry. “I think we should change our mindset in terms of protein sources in our diet.’’
