The study on red meat consumptions like sausage, shawarma, salami, and steak may certainly disappointing to the meat lovers. Two new studies have now added evidence to the claim that a diet high in meat may elevate the risk of developing Type 2 diabetes.

While ongoing research has increasingly highlighted connections between the consumption of red and processed meats and various health issues, including heart disease, certain cancers, and higher mortality rates, this study focused on the link to Diabetes. 

One such study, published on Tuesday in The Lancet Diabetes and Endocrinology, involved a comprehensive analysis of nearly 2 million adults from 31 studies conducted across 20 countries, including the United States and regions of Europe and Asia.

Researchers examined dietary survey data and monitored the participants' health over an average span of 10 years. After taking into account other contributing factors, such as smoking, body mass index, physical inactivity, and family history of diabetes, they determined that

for each daily consumption of 50 grams of processed meat—roughly equivalent to a medium shawarma or two to three slices of bacon, the risk of Type 2 diabetes increased by 15%. Additionally, a daily intake of 3.5 ounces of unprocessed red meat—approximately the size of a small steak (a slice of meat, esp. beef, or of a large fish, cut thick for broiling or frying) was linked to a 10% rise in diabetes risk.

The study also noted a potential association between daily poultry intake and an 8% increase in Type 2 diabetes risk, though this correlation was less consistent and primarily evident in European research, indicating the need for further investigation.

The key takeaway is clear, reducing the intake of red and processed meats could contribute to better health outcomes.