Meat and diabetes – all types of meat increase risk
A recent review gathered data from 31 studies looking at diet and diabetes risk in nearly two million people across the world. Results showed all types of meat were linked to an increased risk of type 2 diabetes but red and processed meat had the greatest effect. While 100 grams a day of red meat – the equivalent of a small steak – was linked with a 10 per cent higher risk of type 2 diabetes in the next 10 years, 50 grams a day of processed meat – equivalent to two slices of ham – was linked to a 15 per cent higher risk. For chicken and other poultry, 100 grams a day was linked with an eight per cent higher risk.
Li C, Bishop T, Imamura F et al. 2024. Meat consumption and incident type 2 diabetes: an individual-participant federated meta-analysis of 1.97 million adults with 100,000 incident cases from 31 cohorts in 20 countries. Lancet Diabetes Endocrinology. 12, 619-630.
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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