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Meat consumption, diabetes, and its complications
Edith J M Feskens1, Diewertje Sluik, Geertruida J van Woudenbergh
1Division of Human Nutrition, Wageningen University, PO Box 8129, 6700 EV, Wageningen, The Netherlands. edith.feskens@wur.nl
Current Diabetes Reports
|January 29, 2013
Summary
Meat consumption, particularly processed meat, is linked to an increased risk of type 2 diabetes (T2DM) and cardiovascular issues like coronary heart disease (CHD) and stroke. Limiting red meat intake and choosing lean, unprocessed options prepared at moderate temperatures is recommended for public health.
Area of Science:
- Nutrition Science
- Epidemiology
- Public Health
Background:
- Prospective studies indicate a correlation between meat consumption and elevated risks for type 2 diabetes (T2DM), coronary heart disease (CHD), and stroke.
- Processed meats, in particular, have been associated with higher risks.
Purpose of the Study:
- To review existing evidence on meat consumption and the risk of type 1 diabetes (T1DM) and type 2 diabetes (T2DM), including their macro- and microvascular complications.
- To conduct a new meta-analysis on T2DM risk associated with meat consumption using data up to October 2012.
Main Methods:
- Systematic review of prospective studies and a meta-analysis for T2DM risk.
- Analysis included data on total meat, red meat, poultry, and processed meat consumption.
- Consideration of specific meat components like saturated fats, nitrates, and nitrites.
Main Results:
- A pooled relative risk (RR) of 1.15 for T2DM per 100g of total meat.
- RR of 1.32 for T2DM per 50g of processed meat, indicating the strongest association.
- Elevated risks also observed for CHD and stroke, with processed meats showing a significant link.
Conclusions:
- Strong evidence links processed meat consumption to increased T2DM risk.
- Dietary recommendations suggest moderation in red meat intake, favoring lean, unprocessed varieties cooked at lower temperatures.
- Further research is needed for T1DM and microvascular complications.
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