Red Meat Consumption Linked to Doubled Diabetes Risk, Harvard Study Finds

Consuming just two servings of red meat per week can double the risk of developing type 2 diabetes, according to a study by Harvard researchers. The study, which analyzed over 30 years of health data and dietary choices for over 200,000 participants, found that swapping red meat for plant-based proteins was associated with a reduced risk of diabetes. Processed meats were found to increase the risk more than unprocessed meats. Conversely, consuming nuts, legumes, and dairy products was linked to a lower risk of type 2 diabetes. The researchers recommend limiting red meat consumption to no more than two servings per week and replacing it with healthier plant-based protein sources.