Frequent Eating Red Meat Diabetes Risk

Recent research indicates, those who regularly eat red meat and processed meat products (processed meat) are at greater risk of developing type-2 diabetes. 

This was the conclusion of experts at the Harvard School of Public Health after analyzing hundreds of thousands of data of respondents who participated in the long-term study in the United States.

The researchers found, by consuming 100 grams of red Dagi non-processed every day, a person's risk of type 2 diabetes has increased by 19 percent. This figure comes after researchers accounted for age and body mass index.
Meanwhile, the habit of eating 50 grams of processed meat, like sausage or about two slices of bacon, can increase the risk of diabetes by 51 percent.
"Clearly, the results of this study gives a great influence on people's health showed improvement with type 2 diabetes epidemic and the increasing number of people who eat red meat all over the world," said Dr. Frank Hu, associate professor of nutrition and epidemiology at Harvard.
"The good news is threatening risk factors can be offset by replacing red meat with foods that contain healthy protein," he added.
Numerous other studies also warned against the dangers of consumption of red meat and processed meat. Two of these foods is associated with increased risk of colon cancer.
World Cancer Research Fund itself recommends limiting consumption of red meat. You should eat red meat no more than 500 grams per week, and avoiding processed meat products