They associate meat with greater risk of type 2 diabetes

The controversy raised in terms of the amounts of "red meat" that it is safe to ingest and how often, for its involvement in cancerous, cardiocirculatory processes, diabetes mellitus, morbidity and mortality in the population continues.In recent months, various studies have warned about the risks of red meat consumption in relation to cardiovascular risk and even cancer.Now, a work published in JAMA Internal Medicine deepens the risk of type 2 diabetes when analyzing during a prolonged period of time the relationship between type 2 diabetes and the consumption of red meat.

Meats have been of the first foods of man, before becoming collector.At the beginning raw and then transformed by fire.In recent decades, because of various economic, social factors and advances in the production, conservation, manipulation and transport, meat consumption has been triggered, sometimes, beyond the recommended. From the nutritional point of view,Meat is a diet food that provides proteins.

The AN PAN team, from the National University of Singapore, have analyzed the data of three study groups from Harvard University: 26,357 men from the Health Professionals Follow-Up Study;48,709 women of the Nurses 'Health Study, and 74,077 women in the Nurses' Health Study II.Diets were evaluated by food frequency questionnaires.In total they registered 7,540 new cases of type 2 diabetes.

accumulated risk

The results showed that the increase in red meat intake during a four -year interval was associated with a high risk of type 2 diabetes during the next four years in each of the analyzed groups.In addition, compared to a group without changes in red meat consumption, the increase in red meat intake by more than 0.50 portions per day was related to an increase in the risk of 48% in the following 4 -year period.

However, the authors warn that the study is observational, so causality cannot be deduced.However, the researchers point out that their data confirms the strength of the association that exists between the consumption of red meat and type 2 diabetes and add one more test that limiting their consumption of confers benefits for the prevention of type diabetes.

In a comment, William J. Evans, from the University of Duke (USA) points out that this work "confirms previous observations on the relationship between diabetes and the consumption of red meat."In his opinion, it would be advisable to “advise to reduce its consumption to reduce the type 2 diabetes epidemiclow fats in fat.The problem is not the type of protein (or meat), the problem: but that of fat, ”concludes Evans.