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Sanitarium | Red and processed meat linked with Diabetes risk

In May 2011, the World Cancer Research Fund issued up-dated advice on diet and lifestyle factors that impact the risk of colon cancer and stated that there was convincing evidence that red and processed meat increased colon cancer risk. A new study from Harvard now highlights the risk associated with red and processed meat intake in relation to diabetes – although substituting red meat for nuts and wholegrains can significantly lower the risk.

After adjusting for age, body mass index (BMI), and other lifestyle and dietary risk factors, a daily 100-gram serving of unprocessed red meat (about the size of a deck of cards) was associated with a 19% increased risk of type 2 diabetes. The researchers also found that one daily serving of half that quantity of processed meat-50 grams (for example, one hot dog or sausage or two slices of bacon)-was associated with a 51% increased risk of diabetes.

On the positive side, for an individual who eats one daily serving of red meat, substituting one serving of nuts per day was associated with a 21% lower risk of type 2 diabetes while substituting whole grains lead to a 23% lower risk. Additional concerns in relation to processed meat consumption have also been identified with an increased risk of stroke in Swedish men

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