You Are Increasing Your Risk Of Diabetes By Consuming Too Much Meat
And you thought the heavy consumption of sugar caused diabetes? The heavy consumption of processed foods containing large amounts of sugar does play a part in the development of diabetes, but it is not the only player.
A meta-analysis of research literature showed that diabetes rates increased as meat consumption increased, especially the consumption of processed meat. The consumption of poultry had the highest associated risk with the development of type 2 diabetes.
To protect yourself against diabetes you need to reduce the amount of meat you consume or avoid it entirely. Being overweight or obese has been accepted risk factors for the development of type 2 diabetes.
The more fat you consume the greater the chance the body will not be able to burn it right away and it will be stored in fat cells, contributing to being overweight or obese.
Meat consumption is believed to contribute to the development of type 2 diabetes in the following ways:
- The consumption of animal fat is associated with hyperinsulinemia and markers of insulin resistance.
- The dietary cholesterol in meat is a risk factor for type 2 diabetes.
- Heavy consumption of heme iron, the iron found in meat, leads to oxidative stress and increased risk of type 2 diabetes.
- The consumption of meat produces advanced glycation end products (AGEs) pathogenic compounds that produce inflammation and increases the risk of type 2 diabetes. The highest concentrations of AGEs are found roasted, fried, or broiled meat.
 EJ Feskens, D Sluik, GJ van Woudenbergh. Meat consumption, diabetes, and its complications. Curr Diab Rep. 2013 Apr;13(2):298-306