Monday, July 1, 2013

Red meat and type 2 diabetes

Over the past few years, there has been a steadily growing body of knowledge on the negative effects of too much red meat consumption on the body. Previously, there were studies that found that high intake of meat contributed to one’s risk of chronic diseases such as heart disease both for its high fat content and the way choline, a substance present in red meat, is transformed by the bacteria in the gut into trimethylamine N-oxide (TMAO) which transports cholesterol to the arteries.

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Again, another study has been looking into the effects of red meat on the body and has found that too much of it can also gradually increase a person’s risk of developing type 2 diabetes.

Earlier studies have already found that people who consumed a lot of red meat tended to have higher rates of diabetes. In this recent study, however, the researchers found that people who have increased their intake also showed higher rates of diabetes than those who’ve kept consumption to a certain level. Meanwhile, those who lowered their meat consumption were found to have also lowered their risk of developing type 2 diabetes.

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The type of meat consumed is also a factor. The risk of diabetes was also found to be higher among people who ate mostly processed meat than those who ate unprocessed red meat. Further studies are needed to determine what the exact culprit is in the higher risk of developing the disease. However, this study does contribute to the growing body of knowledge that suggests that lowering intake of red meat and substituting this protein source with other food like fish and chicken is important to longevity.

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Steven Lash, the president and CEO of Satori World Medical, has over 25 years of experience in the healthcare industry. Find relevant news and updates on health topics at

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