Harvard researchers found that eating two servings of red meat a week may increase the risk of type 2 diabetes.
Their report published in the journal Clinical Nutrition in the United States states that if plant protein is replaced by red meat, the risk of diabetes will be reduced.
The research team of the Harvard Public Security Institute analyzed 30 years of health data and the dietary habits of 216,695 subjects, of which 20,000 of them suffered from type 2 diabetes. According to the analysis results, the researchers pointed out that the people with the largest red meat intake have a 62% higher chance of developing type 2 diabetes than those who eat the least red meat. The risk of processed red meat is greater, which can increase the risk of diabetes by 46% per serving; the risk of non-processed red meat is increased by 24% per serving.
Xiao Gu Yiyin), a postdoctoral researcher at the Harvard Department of Nutrition, said, "Our research found that eating less red meat and eating foods that mainly produce plant-based protein can help reduce the risk of type 2 diabetes and its consequences."
In contrast, every time you eat a serving of fruit or beans, you can also get protein, which can reduce the risk of type 2 diabetes by 30%, and milk products can also reduce the risk of type 2 diabetes by 22%.
Gui Xiao said that traditional Mediterranean diet, that is, diets with less red meat, more white meat, fruits and milk products, have shown that it is beneficial to health. The research team therefore recommends that the weekly red meat intake should not exceed two servings, as it is better to be limited to less than one serving.
Junxiao said, "We also recommend that everyone replace red meat with healthy plant protein sources, such as fruits and beans. Adopting such dietary strategies will help everyone reduce the risk of type 2 diabetes and avoid the consequences of diabetes, which will ultimately improve the health and well-being of humans around the world."
Responsible editor: Gu Zihuan