Red and Processed Meat Consumption Linked to Higher Diabetes Risk

New research suggests that consuming red, processed meat, and poultry may elevate the risk of developing type 2 diabetes. Studies indicate that processed meat and unprocessed red meat could lead to a 15% and 10% higher risk, respectively.

While the evidence on poultry is less conclusive with an 8% higher risk, the overall association remains significant. Dietary guidelines now emphasize the importance of replacing these meats with alternatives like legumes and tofu to mitigate diabetes risk.

Adopting a diet focused on plant-based foods and reducing meat intake is not only beneficial for health but also aligns with climate concerns and the risks associated with ultraprocessed foods.