Diabetes risk 'could increase' by eating one common food, researchers claim

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Diabetes risk 'could increase' by eating one common food, researchers claim
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The study by researchers at Harvard University has found that a particular form of dietary iron is to blame for the link to the incurable condition.

Harvard University scientists have sounded the alarm over a "significant link" between the consumption of red meat and type 2 diabetes, signalling that red meat lovers may have to reduce their intake.

Their investigation, published by Harvard last week, began with an analysis of biological data from an astounding 200,000 individuals, leading to a focus on specific dietary habits, reports the Express. Explaining further, the expert said: "This allowed us to achieve a more comprehensive understanding of the association between iron intake and T2D risk, as well as potential metabolic pathways underlying this association."

According to the report, while the study named meats saturated with heme-iron including beef, lamb, mutton, pork, veal, venison, and goat, it mentioned "no significant associations" were found between diabetes risk and plant-based iron nutrients. Top news stories today In her conversation with Medical News Today, she remarked: "In all my years as a dietitian, I've never encountered such a strong emotional attachment to a specific macronutrient.

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