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Even 2 Servings of Red Meat Per Week May Raise Diabetes Risk

This content originally appeared on On a regular basis Health. Republished with permission.



By Lisa Rapaport

Individuals who eat multiple serving of beef per week could also be more more likely to develop type 2 diabetes than their counterparts who indulge less often, a brand new study suggests.

For the study, researchers analyzed health data on almost 217,000 individuals who accomplished multiple dietary questionnaires over a follow-up period of as much as 36 years. During this time, greater than 22,000 of the participants developed type 2 diabetes.

Compared with individuals with the bottom processed beef consumption, participants who ate probably the most were 62 percent more more likely to develop type 2 diabetes, in keeping with study results published within the American Journal of Clinical Nutrition.

Those that ate probably the most unprocessed beef were 40 percent more more likely to develop type 2 diabetes compared with those that ate the least.

“When it comes to stopping type 2 diabetes, we recommend people replace beef with plant-based protein sources, akin to nuts and legumes,” says lead study creator Xiao Gu, PhD, a researcher on the Harvard T.H. Chan School of Public Health.

RELATED: Almonds, Walnuts, or Pistachios — Which Is the Healthiest Nut?

Replacing one day by day serving of beef with nuts and legumes was related to a 30 percent lower risk of type 2 diabetes, the study found. Similarly, substituting a serving of beef for dairy was linked to a 22 percent lower risk of type 2 diabetes.

To Reduce Diabetes Risk, Reduce Your Intake of Processed Meat

To make the largest impact on diabetes risk, people will want to look first at how much processed meat they eat, the study findings suggest. That’s because each added day by day serving of processed red meats — like bacon, hot dogs, or cold cuts — was related to a 46 percent greater risk of type 2 diabetes.

Against this, every extra serving of unprocessed beef, like beef, pork, and lamb, was tied to a 24 percent higher risk of developing type 2 diabetes.

The study also suggests that it’s vital to regulate portion sizes. One serving of unprocessed beef within the study was about 3 ounces, much lower than a quarter-pound burger. Servings of processed meats were roughly the equivalent of a single slice of bacon, one hot dog, or a pair slices of deli meat.

Selecting Plant-Based Proteins May Reduce Your Risk of Type 2 Diabetes

One limitation of the study is that the overwhelming majority of participants were white, making it possible that results might differ for individuals with other racial or ethnic backgrounds. One other drawback is that researchers relied on participants to accurately recall and report on their eating habits over time.

Still, the outcomes do point to an excellent way for people looking to cut back their diabetes risk to make food plan changes that will help, Dr. Gu says. The secret is replacing animal proteins that increase this risk with plant proteins that lower it.

“Plant-based proteins are abundant in vitamins, minerals, and dietary fibers, making them nutritious alternatives to beef in some ways,” Gu says. “We currently would not have evidence to indicate that replacing beef with refined grains, akin to pasta, is nice for health.”

There are numerous healthy plant-based proteins that might be used as a substitute of beef, says Samantha Heller, RD, a registered dietician based in Latest York City who wasn’t involved in the brand new study.

“Eat protein with meals and snacks akin to tofu, edamame, beans, nuts and nut butters, seeds, and seitan,” Heller says. Pasta isn’t off the table entirely, but people seeking to lower their diabetes risk should search for whole grain versions and keep the portions under control.

Most grains must be whole, including whole wheat and brown rice, and portions have to be adjusted. One serving of pasta must be a couple of half cup cooked, in keeping with U.S. dietary guidelines.

Assistance is on the market, too, when you’re undecided tips on how to switch things up in the fitting way, Heller adds.

“Working with a registered dietitian might be very helpful for patients and take the guesswork out of grocery shopping and meal planning,” Heller says. “Most patients are pleasantly surprised at the wide range of foods, dishes, and cuisines they’ll include of their day by day fare.”

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