This should not be ignored.
A new study has revealed that consuming high amounts of red meat, which is a primary source of heme iron, could elevate the risk of developing type 2 diabetes. This research, featured in Nature Metabolism on August 13, indicates that people with high heme iron intake—mostly from red meat and other animal products—face a 26% increased risk of type 2 diabetes compared to those with lower heme iron consumption.
The study underscores that heme iron contributes significantly to the diabetes risk linked with unprocessed red meat. Conversely, non-heme iron, which is found in plant-based foods, does not seem to be associated with a higher risk of diabetes.
Frank Hu, a nutrition and epidemiology professor at Harvard T.H. Chan School of Public Health, stressed the need for healthier dietary practices to reduce diabetes risk. He advocates for decreasing heme iron intake from red meat and suggests adopting a plant-based diet as effective measures to mitigate this risk.
The research analyzed 36 years of dietary information from over 206,000 health professionals and blood samples from more than 37,500 individuals. It discovered that heme iron correlates with various blood biomarkers associated with type 2 diabetes and identified specific blood metabolites that may influence this risk.
The findings also bring to light potential issues with heme iron in plant-based meat substitutes, raising concerns that its inclusion might undermine the health benefits of these products.
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