Increased Red Meat Consumption Linked to Higher Diabetes Risk

According to a new long-term observational study from researchers at the Harvard School of Public Health and the National University of Singapore, increasing the number of servings of red meat over time increases the risk of getting type 2 diabetes, while cutting back reduces the danger. The study is published in JAMA Internal Medicine.

Red meat

Q&A: What are Nitrates in Food and Why Should I Worry About Them?

Question: I’ve heard that nitrates in food are dangerous and that I should avoid them. What are nitrates, why are they a problem, and what foods contain them?

Bacon

Meat Consumption and Mortality Risk

ResearchBlogging.org

According to a study published recently in the Archives of Internal Medicine, a high intake of red or processed meat increases the risk of death [1]. In contrast, those consuming white meat had a decreased risk of both total mortality and cancer mortality. Two years ago, a similar study identified an association between red and processed meat and cancers of the colorectum and lung [2], but this is the first large-scale study to assess the relationship between red, white and processed meat consumption and the overall risk of death.

Researchers prospectively (meaning in real time) investigated red, white and processed meat consumption as risk factors for total mortality, cancer mortality and cardiovascular disease (CVD) mortality. The dietary habits of more than a half-million men and women aged 50 to 71 years were assessed in 1995 using a 124-item food frequency questionnaire. Cohort members were then followed-up over a 10 year period (i.e. from 1995 to 2005).