In a significant finding, a recent study has revealed that consuming just two slices of ham daily can elevate the risk of developing type 2 diabetes by 15%. The research, published in Lancet Diabetes and Endocrinology, highlights the considerable impact of processed meats on diabetes risk.
The comprehensive study, which analyzed data from nearly 2 million participants across 20 countries, assessed the relationship between different types of meat consumption and type 2 diabetes risk. The results indicate that a daily intake of 50 grams of processed meat is associated with a 15% increased risk of type 2 diabetes. In comparison, consuming a 100-gram steak daily raises the risk by 10%. However, the impact of poultry on diabetes risk remains less defined.
Type 2 diabetes, characterized by elevated blood glucose levels due to insulin resistance, is commonly influenced by factors such as obesity, inactivity, and genetics. Health experts advocate for a balanced diet, regular exercise, smoking cessation, and blood pressure and fat level management to mitigate diabetes risk.
Nick Wareham, a senior author from the University of Cambridge, emphasized that the study underscores the significant role of meat consumption in diabetes risk, independent of body weight. He suggests that reducing processed meat intake could be an effective strategy to lower diabetes risk. “Reducing meat consumption, even by as little as two slices of ham per day, could significantly decrease the risk of type 2 diabetes,” Wareham stated. He also noted that widespread reduction in meat consumption would not only benefit individual health but also have positive environmental impacts.
The International Diabetes Federation (IDF) reports that 537 million people worldwide are living with diabetes, with type 2 diabetes accounting for approximately 90% of cases. The prevalence of type 2 diabetes has tripled over the past 25 years, with fast-developing regions like Africa expected to experience significant increases. However, data quality varies across regions, affecting the understanding of these trends.
Walter Willet, a co-author of the study from Harvard University, pointed out that while the study reinforces existing evidence, it provides additional insights due to its extensive geographic coverage. “This research is crucial for both high-income countries with high meat consumption and low-income countries where red meat intake is rising,” Willet noted.
Sabrina Schlesinger of the German Diabetes Centre, who was not involved in the study, praised the research for its broad applicability and suggested that reducing processed meats alone may not be enough. “A shift towards plant-based diets could offer greater health benefits,” she advised.
Further investigation into the metabolic mechanisms associated with high-fat diets has identified a toxic molecule, C16, which may contribute to type 2 diabetes risk. Recent research has discovered that C16 is produced not only by the liver but also by the gut in response to fat intake. Sarah Turpin-Nolan from Monash University, the lead researcher on this study, highlighted the potential for targeted treatments. “Addressing both liver and gut production of C16 could enhance the effectiveness of therapies for metabolic diseases,” Turpin-Nolan explained.
Understanding the relationship between processed meats and type 2 diabetes remains an active area of research, with ongoing efforts to elucidate the underlying mechanisms and develop preventive strategies.
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