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.