HEALTH

Eating meat increases the risk of type 2 diabetes by up to 23% due to its high-iron content

Eating meat increases the risk of type 2 diabetes by up to 23 per cent, new research reveals.

People who consume the highest amounts of red meat raise their likelihood of developing the condition by 23 per cent over those who eat the lowest quantities, a study found.

Frequently eating poultry increases the risk of the condition by 15 per cent, the research adds.

The same is not true for fish or seafood, the study found.

Red meat and poultry are thought to raise type 2 diabetes’ risk as they contain the iron-rich compound heme, as well as other chemicals, which may increase a person’s susceptibility to the insulin-resistance condition.

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