A new study has linked a form of iron, known as heme iron, which is found in red meat, with the onset of type two diabetes, prompting experts to issue a stark warning
If you’re a meat lover, brace yourself for some unsettling news. Harvard scientists have delivered a grim alert on red meat consumption, prompting calls for the public to cut down after a revealing study surfaced.
The American research gurus assessed data from more than 200,000 subjects over a staggering 36-year timeline. They sought to delve into the effects of ‘heme iron’, referring to the kind present in beef, lamb, liver and various fish, that your body absorbs when consumed.
Worryingly, their investigation has unearthed a ‘significant link’ between this iron type and the rise of type 2 diabetes, casting doubts over our everyday food choices. “This study underscores the importance of healthy dietary choices in diabetes prevention,” said corresponding author Frank Hu, Fredrick J. Stare Professor of Nutrition and Epidemiology.
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“Reducing heme iron intake, particularly from red meat, and adopting a more plant-based diet can be effective strategies in lowering diabetes risk.” Type 2 diabetes is a common chronic condition that’s influenced by numerous factors, including heredity, age, and body weight.
While many sufferers grapple with symptoms like excessive thirst, fatigue and frequent urination, others show no signs at all. The long-term effects of this condition, as highlighted by researchers, include an increased risk of dementia, a mental decline that affects nearly a million people in the UK.
Results of the study unveiled that participants who consumed the most heme iron had a 26% higher risk of developing type 2 diabetes than those who consumed the least. Heme iron also accounted for more than half of the type two diabetes risk associated with unprocessed red meat.
While these findings may be alarming, there’s no need to panic just yet. Scientists suggest that you can reduce this risk by replacing red meat with more plant-based foods in your daily diet.
Beyond this, more recent Harvard research has even found a link between dark chocolate and a 21% lower risk of type 2 diabetes, according to SurreyLive. Associate professor Qi Sun, of the Departments of Nutrition and Epidemiology explained: “We were surprised by the clear split between dark and milk chocolate’s impact on diabetes risk and long-term weight management.
“Even though dark and milk chocolate have similar levels of calories and saturated fat, it appears that the rich polyphenols in dark chocolate might offset the effects of saturated fat and sugar on weight gain and diabetes.”
