Every day, millions of people consume a common food without realizing the risks it may pose to their health. A recent British study reveals that eating just a small amount, around 50 g, could significantly increase the risk of developing type 2 diabetes by 15%.
Diabetes is a chronic disease that affects over 400 million people worldwide, a number that has been steadily increasing in recent years. This condition, often silent at first, manifests as insulin resistance, preventing the body from properly regulating blood sugar levels. The long-term consequences can be potentially serious, ranging from cardiovascular complications to kidney failure, and, in the most severe cases, amputation of the lower limbs.
Moreover, some common foods, often consumed daily, could significantly increase the risk of developing this disease. Indeed, according to recent British research, a small amount of a widely consumed food would be enough to increase the risk of type 2 diabetes by 15% in just a few years.
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This food that increases type 2 diabetes
To reach these conclusions, a team of researchers from the University of Cambridge analyzed data from nearly 1.97 million adults across 20 different countries. This study, published in the journal Lancet Diabetes & Endocrinology, highlights a concerning link between the consumption of processed meat and the increased risk of type 2 diabetes. According to the results, a daily consumption of 50 g of processed meat, equivalent to two slices of ham, is associated with a 15% increase in the risk of developing type 2 diabetes over the next ten years.
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Furthermore, the researchers also found that consuming 100 g of red meat per day, which corresponds to a small steak, increases the risk by 10%, while 100 g of poultry daily raises this risk by 8%. According to one of the lead researchers of the study, Nita Forouhi, “our research provides the most comprehensive evidence to date of a link between the consumption of processed meat and unprocessed red meat and a higher future risk of type 2 diabetes“. This new finding confirms the importance of reevaluating our daily consumption, which is often underestimated in its detrimental effects on health.
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This food that increases type 2 diabetes
In light of these results, many health authorities recommend reassessing our eating habits. In France, Santé publique France recommends reducing the consumption of red meat to 500 g per week, or about 3 to 4 steaks, and limiting charcuterie to 150 g per week, which corresponds to about three slices of white ham. Additionally, it advises favoring poultry and reducing the intake of meats like beef, veal, lamb, or pork. This vigilance is even more necessary given that the figures relating to type 2 diabetes in France are alarming: 3.7 million people are already affected, and this number continues to grow.
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Although the study found solid evidence linking processed meat consumption to type 2 diabetes, the link between poultry and this disease remains uncertain. As Nita Forouhi points out, “while our results provide more comprehensive evidence on the association between poultry consumption and type 2 diabetes than was previously available, the link remains uncertain and requires further investigation“. It is therefore advisable to exercise caution and prioritize healthier protein sources such as legumes, fish, or unprocessed poultry.
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Recent research has shed light on the health implications of everyday dietary choices, emphasizing the rising risk of type 2 diabetes linked to the consumption of processed and red meats. A significant finding from a British study involving nearly 2 million adults pointed out that just 50 grams of processed meat daily could increase the risk of developing diabetes by 15% over a decade. This alarming statistic is prompting health experts and organizations to rethink conventional dietary recommendations.
The Role of Processed and Red Meats
The link between processed meats and elevated diabetes risk has gained substantial attention. Researchers have indicated that even small amounts, like two slices of ham, can raise health risks significantly. Additionally, consuming 100 grams of red meat daily corresponds to a 10% increase in diabetes risk. As the prevalence of type 2 diabetes continues to grow, with over 400 million affected worldwide, these insights are critical for public health strategies.
Shifting Dietary Guidelines
In light of such findings, health authorities are revising dietary guidelines. For instance, France’s Santé publique France recommends limiting red meat consumption to about 500 grams per week and processed meats to 150 grams. These recommendations aim to shift consumer habits towards healthier protein sources such as poultry, legumes, and fish, reducing reliance on meats known to have higher health risks.
Future Trends in Dietary Choices
As public awareness of the health risks associated with processed foods grows, we are likely to see a trend toward plant-based diets and alternative protein sources. The rise of flexitarianism—where individuals consciously reduce meat intake—could become more mainstream. Additionally, the surge in the popularity of meat substitutes and plant-based proteins indicates a clear shift in consumer preferences.
Ongoing Research and Consumer Education
While evidence linking poultry consumption to diabetes is still uncertain, the overall conversation surrounding meat consumption is evolving. Ongoing research will be vital to better understand these links and refine dietary recommendations. Consumer education on the potential risks of certain foods will play a crucial role in guiding healthier lifestyle choices and combating the diabetes epidemic.