DOC News January 1, 2005
Volume 2 Number 1 p. 22
© 2005 American Diabetes Association
Red and Processed Meat Diet Studied
The adoption of the western diet, characterized by a high intake of red and
processed meats as well as refined foods, is believed to contribute to the
current global epidemic of type 2 diabetes. A diet high in red meat has long
been suspected as an important and independent contributor to the risk of type
2 diabetes.
Researchers at Harvard Medical School assessed the relationship between red
meat intake and the incidence of type 2 diabetes among 37,309 women aged 45
years and older followed for an average of 8.8 years.
At the beginning of the study in 1993, the differences comparing the lowest
risk group with the highest risk group were 10-fold in total red meat intake.
High consumers of red meat tended to be current smokers and less likely to
exercise, use postmenopausal hormones, or take multivitamins than those who
rarely consumed red meats.
The study documented 1,558 cases of type 2 diabetes. After adjusting for
age, body mass index, total energy intake, exercise, alcohol intake, cigarette
smoking, and a family history of diabetes, the researchers found a positive
association between a diet high in red and processed meats, especially bacon
and hot dogs, and an increased risk for type 2
diabetes.
Song Y, Manson JE, Buring JE, Liu S: A prospective study of
red meat consumption and type 2 diabetes in middle-aged and elderly women: the
Women's Health Study. Diabetes Care 27: 2108–2115, 2004.[Abstract/Free Full Text]
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