Eating two servings of red meat increases risk of diabetes: study

This news is hard to swallow.

A new study suggests that eating just two servings of red meat per week is linked to a higher risk of developing diabetes, which affects 37 million Americans.

The research, published Thursday in the American Journal of Clinical Nutrition, found that increased intake of red meat — even more than just one serving — every week could contribute to a 62% increase risk of type 2 diabetes.

Researchers from the Harvard T.H. Chan School of Public Health analyzed data from more than 216,000 patients and the results of diet questionnaires with 36 years of follow-up.

During that period, 22,000 participants were diagnosed with type 2 diabetes, which was strongly associated with processed and unprocessed red meat consumption.

Those who gorged on the most red meat were at a 62% greater risk of developing the condition, and each additional serving of processed meat presented a 46% higher risk, while unprocessed was linked to a 24% increased risk.

“Our findings strongly support dietary guidelines that recommend limiting the consumption of red meat, and this applies to both processed and unprocessed red meat,” study author Xiao Gu said in a statement.

While this isn’t the first study associating red meat with diabetes risk, the scientists’ findings contribute to the mounting research about it.

But the news is not all bleak: Swapping steak for another protein source lowered the risk of type 2 diabetes, such as nuts or legumes, which were linked to a 30% decreased risk.

“Given our findings and previous work by others, a limit of about one serving per week of red meat would be reasonable for people wishing to optimize their health and wellbeing,” said study author and epidemiology and nutrition professor Walter Willett.

The study coincides with alarming estimates from experts who project type 2 diabetes to surge by 700% among young Americans.

Previous research has found that a poor diet — one lacking whole grains or a surplus of processed meats — is a contributing factor to the chronic disease, which occurs when the pancreas cannot produce enough insulin.