Eating red meat may increase the risk of developing type 2 diabetes, according a new study from researchers at the National University of Singapore. For the study, the researchers reviewed health records from three previous dietary studies carried out at Harvard.
In all, the three studies ran from 1986 to 2007 and included data from 26,357 men and 122,786 women. The study found that those who increased red meat consumption by 0.5 servings over the course of four years had a 48 percent increased chance of developing diabetes during the study.
"Our results confirm the robustness of the association between red meat and T2DM (Type 2 Diabetes) and add further evidence that limiting red meat consumption over time confers benefits for T2DM prevention," explained lead researcher Dr. An Pan.
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