Red meat consumption linked to increased risk of type 2 diabetes, study finds

A large study by Harvard researchers found that consuming just two servings of red meat per week increases the risk of developing type 2 diabetes later in life, with the risk further increasing with greater consumption. The study, which included over 200,000 participants, revealed that those who ate the most red meat had a 62% higher risk of developing type 2 diabetes compared to those who ate the least. Processed meat was associated with a 51% higher risk, while unprocessed meat was linked to a 40% higher risk. Swapping red meat for nuts, legumes, or dairy was found to reduce the risk of type 2 diabetes. The study suggests limiting red meat intake for better health outcomes.