Red Meat Consumption Linked to Higher Risk of Diabetes, Harvard Study Finds

A study conducted by Harvard T.H. Chan School of Public Health has found that consuming as few as two servings of red meat per week can increase the risk of developing type 2 diabetes. The risk escalates with higher meat intake, but substituting red meat with plant-based protein sources like nuts, legumes, or dairy products can lower the risk. This dietary shift not only reduces the chances of diabetes but also offers environmental benefits by mitigating greenhouse gas emissions. The study analyzed data from over 216,000 participants and adds to the growing evidence linking red meat consumption to type 2 diabetes risk.