AMI challenges study linking red meat to type 2 diabetes risk

By Elaine Watson

- Last updated on GMT

Related tags: Nutrition, American meat institute, Diabetes

New research claiming that red meat consumption is associated with an increased risk of type 2 diabetes should be seen in context of a wider body of evidence suggesting that there is no link between the two, the American Meat Institute (AMI) Foundation has argued.

In a statement responding to a new study​, published in the American Journal of Clinical Nutrition, AMIF president James Hodges said: “The total body of research reflects the fact that we simply don’t have any metabolic studies implicating meat consumption and an increased risk of type 2 diabetes.

“In fact, other epidemiological studies have found no link between eating fresh red meat and type 2 diabetes.”

Diet just one risk factor for diabetes

Singling out individual foods that may be associated with type 2 diabetes ignored the fact that obesity and diabetes had a wide range of genetic, lifestyle, social, cultural and environmental risk factors, he said.

“It is unfair to paint processed meat products with such a broad brush when it is such a diverse category of products. They come in many different nutrition formulations, whether it’s low-fat, lean, fat-free or low-sodium, which allow consumers to make the best choice that meets their own dietary needs.”

He concluded: “This study is just the latest example of ‘nutrition whiplash’ for consumers. The best medical and scientific advice to follow to reduce the risk for type 2 diabetes, or any chronic disease for that matter, is to manage high blood pressure and cholesterol levels, eat a balanced diet, increase physical activity and maintain a healthy body weight.”

Click here ​to read more about the new study.

Related topics: R&D

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1 comment

manage blood pressure

Posted by Karen Carr,

Well, when I stopped eating red meat it certainly brought *my* blood pressure down :) that's a good way to manage your blood pressure!

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