Meat lovers beware! Higher intake of lamb, beef, pork and poultry may significantly increase the risk of developing diabetes, warns a new study.
Researchers from Duke-NUS Medical School (Duke-NUS) in Singapore found that the higher intake of red meat and poultry is associated with significantly increased risk of developing diabetes, which is partially attributed to their higher content of heme iron in these meats.
Senior author Koh Woon Puay said, “We don’t need to remove meat from the diet entirely. We just need to reduce the daily intake, especially for red meat, and choose chicken breast and fish, or plant-based protein food and dairy products, to reduce the risk of diabetes.”