red meat linked to 49 per cent higher diabetes risk
Eating a lot of red meat, especially processed varieties, may increase the risk of developing diabetes by almost half, according to a new large US study.
Using data from over 34,000 adults in the NHANES 2003-2016 survey, this study found that a higher intake of red meat – especially processed meat – was linked to a significantly higher risk of type 2 diabetes. Participants in the top fifth of red meat consumption had a 49 per cent higher risk of diabetes compared with those eating the least.
Replacing one daily serving of red meat with plant-based protein sources such as pulses, nuts, seeds or soya was associated with a nine to 14 per cent lower risk. These findings, reported in the British Journal of Nutrition, reinforce existing evidence that limiting red meat and choosing plant proteins may help reduce diabetes risk.
Ba DM, Zhang Y, Qiu T et al. 2026. Association between red meat intake and diabetes: a cross-sectional analysis of a nationally representative sample of US adults (NHANES 2003-2016). British Journal of Nutrition. Online ahead of print.
About the author
Dr. Justine Butler
Justine joined Viva! in 2005 after graduating from Bristol University with a PhD in molecular biology. After working as a campaigner, then researcher and writer, she is now Viva!’s head of research and her work focuses on animals, the environment and health. Justine’s scientific training helps her research and write both in-depth scientific reports, such as White Lies and the Meat Report, as well as easy-to-read factsheets and myth-busting articles for consumer magazines and updates on the latest research. Justine also recently wrote the Vegan for the Planet guide for Viva!’s Vegan Now campaign.
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