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loading on burgers and sausages may be tempting, but too much red meat could trigger metabolic changes that upset the glucose balance body.
Adding to a growing body of research published over the last two years between the consumption of red meat to a variety of health problems, a new study published in the journal JAMA Internal Medicine documented an association between red meat consumption and an increased risk of type 2 diabetes is only the latest survey to link the popular protein for chronic diseases such as obesity and cognitive decline and even premature death.
Previous studies have also found that people who eat more red meat tend to have higher rates of diabetes, but in the final analysis, Pan An, Assistant Professor at the National University of Singapore and colleagues wanted to see if people started eating more red meat would result in a higher risk of chronic disease over time. They studied the long-term health data from three cohorts Harvard University which included more than 26,300 men participating in the Health Professionals Follow-Up Study; more than 48,700 women in the study Health Nurses; and just over 74,000 female Health Study II Nurses.
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All participants reported their eating habits through dietary questionnaires including their consumption of red meat every four years to an average of 20 years of follow up. Meanwhile, 7,540 people developed diabetes type 2. And within each cohort, those who ate more red meat as the study progressed showed higher rates of diabetes than those whose consumption has not changed.
Those who added more than half a red portion of meat per day from the time the study began showed 48% higher risk of type 2 diabetes in the balance sheet the next four years compared to participants who increased consumption in that period. Adding more meat to their diet also tended to make them heavier, and weight gain may have contributed to their higher risk of diabetes, say the authors. On the other hand, people who reduced their red meat consumption by more than half a portion each day since the beginning of the study had a 14% risk unless you have type 2 diabetes over the whole study compared to those who don 't change the amount of red meat they ate (the benefits of cutting back on red meat, alas, took longer to deploy than the evils of eating more meat). Diabetes rates were higher among people who consumed meat mainly processed meats such as price and hot dogs compared to those who ate unprocessed red meat.
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In an editorial accompanying the study, William J. Evans, GlaxoSmithKline and Duke University in Durham, North Carolina, noted that the results do not necessarily suggest that red meat is the culprit; instead, saturated fat embedded in red meat may be liable for any damages to the health of the heart and upset the balance of glucose:
A recommendation to eat less red meat can help reduce the epidemic of [Type 2 diabetes]. However, the overwhelming preponderance of evidence molecular, cellular, and clinical epidemiology suggests that public health messages should be directed to the consumption of high quality protein low in total fat and saturated ... These public health recommendations should include cuts of red meat are low in fat, as well as fish, poultry and low-fat dairy products. It is not the type of protein (or meat) that is the problem. It is the type of fat
Many studies have established that high levels of saturated fat in red meat are primarily responsible for clogged arteries, while other types of mono fats -unsaturated, such as olive oil, are associated with numerous health benefits, including lower levels of inflammation. A study by Brigham and Women's Hospital in March 2012 revealed that saturated fats and trans fats in meat and butter were linked to poor cognitive function and memory in women over time, while the "good" fats such as monounsaturated fats in avocados and olive oil have been connected to better brain function.
( PLUS Vegetarians may live longer)
But it is perhaps unfair to put the blame entirely on saturated fats. Another study, published in April, found that human intestinal bacteria turn red meat a compound called carnitine agent in the clogging of arteries in mice that caused atherosclerosis, a recipe for blocked blood vessels and heart disease.
Overall, the data seem to suggest that red meat can affect health in a variety of ways that are not yet identified, while a plant-based diet can be beneficial in a manner equally unexplained. One of the largest studies to date, for example, recently reported that vegetarians live longer than meat eaters counterparts, and the authors of the study believe that longevity may result not only of prevention vegetarian red meat, but the fact that they benefit from a variety of nutrients found in fruits and vegetables. A similar British study of vegetarian diet that included more than 47,250 participants did not find the same improvement in longevity, however, which may reflect differences in the types of foods that American vegetarians and U.K. favor; Americans tend to eat more fiber and vitamin C, for example, and both have been associated with reduced risk of cancer and other chronic diseases that can shorten life.
All this leads nutrition experts concluded that maintaining a healthy diet is not only cut certain foods like red meat and dishes rich in fat, but you sure that you substitute in the right nutritious options. Noting that the magic formula for longevity and a life free of disease, however, remains a challenge.
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