August 21st 2024.
According to a recent study conducted by the University of Cambridge, it has been found that consuming sliced ham may increase the risk of developing type 2 diabetes by 15% in the next decade. This risk was observed when just two slices of ham were consumed daily. The study, which analyzed data from almost two million people, also found that consuming 100 grams of unprocessed red meat, equivalent to a small steak, was associated with a 10% higher risk of developing the condition.
The findings, published in the journal The Lancet Diabetes and Endocrinology, support the recommendation to limit meat intake. Professor Nita Forouhi, the senior author of the study, explains, "Our research provides the most comprehensive evidence to date of a link between processed and unprocessed red meat consumption and a higher risk of type 2 diabetes. This reinforces the importance of reducing meat intake to decrease the number of type 2 diabetes cases in the population."
The NHS advises individuals who consume more than 90 grams of red meat or processed meat a day to cut down to 70 grams or less. To conduct this study, researchers analyzed data from 31 different study cohorts involving nearly two million people from 20 different countries. The data was collected through InterConnect, a project funded by the European Union to better understand diabetes and obesity in different populations.
The study found that consuming 50 grams of processed meat a day, which is equivalent to two slices of ham, was associated with a 15% higher risk of developing type 2 diabetes in the next 10 years. However, the link between poultry consumption and type 2 diabetes remains uncertain and requires further investigation.
One of the strengths of this study was the inclusion of a diverse population, including individuals from underrepresented regions such as the Middle East, Latin America, and South Asia. This allowed the researchers to account for various factors that may affect the association between meat consumption and diabetes.
Professor Nick Wareham, the director of the MRC Epidemiology Unit and a senior author on the paper, explains, "The data from InterConnect allowed us to provide more concrete evidence of the link between different types of meat consumption and type 2 diabetes than was previously possible."
Experts have commented on the study, stating that while it cannot determine the exact reasons for the link between red and processed meat consumption and type 2 diabetes, the findings align with current healthy eating recommendations. Dietitian and spokesperson for the British Dietetic Association, Dr. Duane Mellor, who was not involved in the study, advises, "The overall message to moderate meat intake is in line with national healthy eating guidelines and recommendations to decrease the risk of developing type 2 diabetes. This includes consuming a diet rich in vegetables, fruits, nuts, seeds, beans, peas, and lentils, along with some whole grains and moderate amounts of meat and dairy, while limiting added fats, salt, and sugar. Regular physical activity is also important to minimize the risk of developing type 2 diabetes."
Dr. Mellor also emphasizes the importance of obtaining the nutrients found in meat from other food sources if individuals are considering reducing their meat intake. These nutrients include iron, vitamin B12, and protein. He concludes, "When considering reducing or eliminating a certain food from one's diet, it is crucial to ensure that the replacement foods provide the same nutrients to maintain a healthy balance."
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