Unprocessed and Processed Meats Pose a Type 2 Diabetes Risk

A new study by Harvard School of Public Health (HSPH) researchers finds a strong association between the consumption of red meat — particularly when the meat is processed — and an increased risk of type 2 diabetes. The study also shows that replacing red meat with healthier proteins, such as low-fat dairy, nuts, or whole grains, can significantly lower the risk.

The study, led by An Pan, research fellow in the HSPH Department of Nutrition, will be published online in the American Journal of Clinical Nutrition on August 10, 2011 and will appear in the October print edition.

Pan, senior author Frank Hu, professor of nutrition and epidemiology at HSPH, and colleagues analyzed questionnaire responses from 37,083 men followed for 20 years  Continue reading