Red Meat Consumption (Heme Iron Intake) and Risk for Diabetes and Comorbidities?
Misra R1, Balagopal P2, Raj S3, Patel TG4.
Curr Diab Rep. 2018 Sep 18;18(11):100. doi: 10.1007/s11892-018-1071-8.

Abstract
PURPOSE OF REVIEW:
To examine the role of red meat consumption, especially heme iron intake, and risk for diabetes and its comorbidities.

RECENT FINDINGS:
Studies consistently show that consumption of red meat has been contributory to a multitude of chronic conditions such as diabetes, CVD, and malignancies. There are various emerging reasons that strengthen this link-from the basic constituents of red
meat like the heme iron component, the metabolic reactions that take place after consumption, and finally to the methods used to cook it. The causative links show that even occasional use raises the risk of T2DM. Prior studies show how nitrites and
nitrates in red meat can lead to increased insulin resistance, dysregulated blood glucose levels, and elevated oxidative stress all leading to chronic diseases. With the rise in these preventable chronic diseases, we examine how disease-causing links can
be eliminated with appropriate lifestyle choices.

KEYWORDS:
Chronic disease; Comorbidities; Diabetes; Heme iron; Plant-based diet; Red meat

PMID: 30229313 DOI: 10.1007/s11892-018-1071-8

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