ISLAMABAD: (Web Desk) – Type 2 diabetes continues to rise at alarming levels worldwide, and new research suggests that high red meat consumption may be a significant contributing factor.
A study published in the British Journal of Nutrition analyzed dietary and health data from more than 34,000 individuals collected between 2003 and 2016. Researchers examined the link between eating habits and the likelihood of developing type 2 diabetes.
The findings indicate that individuals who frequently consume processed or unprocessed red meat — including beef and goat — face a substantially higher risk of developing the disease. According to the study, high consumption of red meat increases the risk of type 2 diabetes by 49 percent.
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However, the research also found that replacing red meat with healthier alternatives such as legumes, nuts, seeds, poultry, milk, dairy products, cheese, or eggs could lower diabetes risk by 9 to 14 percent.
While the researchers acknowledged limitations — including reliance on self-reported dietary data — they suggested possible biological explanations. Red meat is high in saturated fat, which may increase insulin resistance over time. It also contains significant amounts of iron, which can elevate oxidative stress and damage insulin-producing cells. Additionally, processed red meat often contains high levels of salt and nitrates, both linked to reduced insulin sensitivity.
Globally, diabetes cases have more than doubled over the past three decades, now affecting over 800 million people. A previous study published in The Lancet reported that adult diabetes rates rose from 7 percent in 1990 to 14 percent in 2022, with the sharpest increases observed in low- and middle-income countries. Pakistan ranks among the countries most heavily affected by the growing epidemic.
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