Just TWO bacon sandwiches a week ‘increases risk of type 2 diabetes’ as scientists recommend new limit on red meat consumption

Eating just two servings of red meat a week can increase your risk of developing type 2 diabetes, according to a study.

Researchers from Harvard University who studied the eating habits and diabetes rates of 200,000 people, recommended to limit red meat to one portion per week to “optimize health”.

A typical portion of 70 grams is equivalent to two thick slices of bacon or one and a half sausages.

The results therefore suggest that eating just two typical bacon sandwiches or a steak per week increases the risk of type 2 diabetes.

However, scientists claim that replacing a portion of red meat with another protein source – such as nuts, chickpeas or kidney beans – reduces the risk of developing type 2 diabetes by 30 percent.

Previous studies have shown a link between red meat consumption and the risk of type 2 diabetes, and researchers say this study makes that link even more certain.

Experts examined the health data and diets of 216,695 people who were interviewed about their diet every two to four years over a period of up to 36 years.

During this time, more than 22,000 participants developed type 2 diabetes.

Results published in This is shown by the American Journal of Clinical Nutrition Eating red meat – both processed and unprocessed – was strongly associated with an increased risk of type 2 diabetes.

Those who ate the most red meat had a 62 percent higher risk of developing the disease than those who ate the least.

And each additional daily serving of processed red meat was associated with a 46 percent higher risk of developing type 2 diabetes.

The study found that each additional daily serving of unprocessed red meat was associated with a 24 percent higher risk.

However, replacing a serving of red meat with nuts or legumes reduced the risk of type 2 diabetes by 30 percent.

And substituting a serving of dairy products was associated with a 22 percent lower risk.

Xiao Gu, lead author and postdoctoral researcher in the Department of Nutrition, said: “Our results strongly support dietary guidelines that recommend limiting red meat consumption.”

“This applies to both processed and unprocessed red meat.”

Professor Walter Willett, lead author of the study and an expert in epidemiology and nutrition, said: “Given our findings and previous work by others, a limit of around one portion of red meat per week would be appropriate for people looking to improve their health and well-being. . .’

According to the scientists, replacing red meat with healthy plant-based protein sources will help reduce greenhouse gas emissions, combat climate change and provide other environmental benefits.

British health authorities recommend not eating more than 70 grams of red meat – such as beef, lamb or pork – or processed meat – such as ham, bacon and salami – per day.

Although red meat is rich in protein, vitamins and minerals, including iron, zinc and B vitamins, eating too much meat can cause cholesterol levels to rise over time, increasing the risk of coronary heart disease.

And processed meats are often packed with salt, which increases your risk of high blood pressure. Studies also suggest that it increases the risk of cancer, especially in the intestines.

It is unclear how eating red and processed meat increases the risk of type 2 diabetes.

But experts believe the nitrates – which are added to stop bacteria growing, give the meat a salty taste and make it look pink – and preservatives can damage cells in the pancreas involved in insulin production.

Around 3.9 million Britons have type 2 diabetes, while a further 850,000 people are thought to be living with the disease but have not yet been diagnosed.

About 33 million people in the United States have type 2 diabetes.

Research shows that the number of adults with diabetes is expected to more than double by 2050 due to increases in obesity.