The Dallas Express has covered diabetes extensively, as the CDC projects that by 2060, there will be roughly a 700% jump in young Americans suffering from the condition.
Type 2 diabetes is often caused by factors such as obesity, unhealthy eating habits, and lack of physical activity.
Research suggests that postponing the start of type 2 diabetes can lower the chances of heart disease and mortality. People with prediabetes, marked by elevated blood sugar levels, have the opportunity to modify their lifestyle to stop the condition from developing into people living with full-fledged diabetes.
One way to modify your diet is to lessen your intake of red meat, as the New York Post reports that red meat is being added to the list of no-nos for people living with diabetes.
Here is more of what the New York Post reported on the correlation between red meat and diabetes:
Burger lovers may flip out over this news.
A new Harvard study establishes a “significant” link between a key component in red meat and an increased risk of Type 2 diabetes.
Iron is essential for making red blood cells, supporting our immune system and producing hormones. We get it through our diet in two forms: heme and non-heme iron.
For this study, researchers at Harvard T.H. Chan School of Public Health examined the iron intake of nearly 207,000 health professionals over 36 years.
They found that those with the greatest intake of heme iron — which is in meat (especially red meat), poultry and seafood and easily absorbed by the body — had a 26% higher risk of developing Type 2 diabetes than those in the lowest consumption group.
Concerns have long been raised about heme iron, which has been shown to cause inflammation and even DNA damage. Some research suggests it can increase the risk of colorectal, pancreatic and lung cancer.
Non-heme iron — found in plant-based foods and tougher to absorb — was not associated with diabetes risk in this new study.