A recent global meta-analysis links red and processed meat consumption to an increased risk of type 2 diabetes, but before drawing conclusions, let's take a closer look.
Key Concerns:
The study relies on self-reported food frequency data, which is prone to inaccuracies like recall bias. Inaccurate data input can lead to unreliable output, raising questions about the validity of the findings.
Carbohydrates, not protein, are the primary drivers of insulin resistance, yet the study doesn't analyze carb intake. Ignoring this key factor might distort the results.
Interestingly, the study found that replacing processed meat with unprocessed meat lowers diabetes risk, but this critical finding isn't highlighted.
The mechanisms linking red and processed meat to diabetes are unclear and indirect compared to the well-established impact of refined carbs on blood sugar and insulin.
Should we be rethinking the conclusions? More research is needed that takes a holistic view of diet, including carbohydrates and overall dietary patterns, before revising our dietary guidelines.
Li, C., et al (2024). "Meat consumption and incident type 2 diabetes: an individual-participant federated meta-analysis of 1·97 million adults with 100 000 incident cases from 31 cohorts in 20 countries." The Lancet Diabetes & Endocrinology 12(9): 619-630.
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