A high consumption of red meat and poultry can increase the risk of developing diabetes , according to a new study conducted by a team of scientists at Duke University School of Medicine. On the contrary, fish and shellfish do not represent any risk.
The results of the study have been published in the American Journal of Epidemiology .
Meat and diabetes
The researchers analyzed data from the Singapore Chinese Health Study, which involved 63,257 adults ages 45 to 74. The aim was to evaluate the link between red meat, poultry, fish and shellfish and type 2 diabetes , taking into account the impact of heme iron, which is the iron content absorbed from eating meat.
The results were: eating more red meat increased the risk of diabetes by 23% and eating more poultry meat increased the risk of diabetes by 15%. However, both the consumption of fish and crustaceans did not present any danger. According to Woon-Puay Koh , leader of the work:
Singaporeans only need to reduce their daily intake, especially for red meat, and choose chicken breast and fish / shellfish, or plant-based protein foods and dairy products, to reduce their daily intake. risk of diabetes.
Image | Tracy hunter