Teacher Insights: Free research-backed games to train your brain  |  Teacher Insights: How your co-workers can influence your skills   |  Teacher Insights: Golden Apple Awards for Excellence in Teaching 2020  |  Teacher Insights: Academic Success Linked to Genes, Family Income  |  International Edu News: UNESCO celebrates International Day of Education   |  Education Information: First Tech MBA in Europe by IE Business School  |  International Edu News: Nominations invited for UNESCO/Guillermo Cano World Press Freedom Prize 2020   |  Education Information: IIT Roorkee invites applications for MBA Programme 2020  |  National Edu News: IIM Indore and TikToK to collaborate on Digital India Mission   |  Education Information: BCU partners with Ronkel Media Education Institute  |  Education Information: Ten lucky IELTS takers to get prize from British Council   |  Education Information: British Council invites applications for Future News Worldwide 2020  |  Technology Inceptions: New eye movement test to confirm brain-ageing effects  |  Health Monitor: Lack of nutrition in packed lunches for children   |  Leadership Instincts: Start Up 2020 offers insights for aspiring entrepreneurs  |  
September 06, 2017 Wednesday 04:00:53 PM IST

Eating meat increases diabetes risk

Health Monitor

Singapore : Eating too much red meat and poultry may increase risk of developing diabetes, a large Asian study suggests. The study, published in the American Journal of Epidemiology, partially attributes the risk to the higher content of heme iron in these meats. The results suggest that eating fish/shellfish is not associated with risk of diabetes.

These findings come from the Singapore Chinese Health Study, which recruited 63,257 adults aged 45-74 years between 1993 and 1998, and then followed them up for an average of about 11 years. 

In their analysis, Professor Koh Woon Puay from Duke-NUS Medical School in Singapore and her team found a positive association between intakes of red meat and poultry, and risk of developing diabetes. 

Specifically, compared to those in the lowest quartile intake, those in the highest quartile intake of red meat and poultry had a 23 per cent and 15 per cent increase in risk of diabetes, respectively.


The increase in risk associated with red meat/poultry was reduced by substituting them with fish/shellfish, the study showed. In trying to understand the underlying mechanism for the role of red meat and poultry in the development of diabetes, the study also investigated the association between dietary heme-iron content from all meats and the risk of diabetes, and found a dose-dependent positive association. 

After adjusting for heme-iron content in the diet, the red-meat and diabetes association was still present, suggesting that other chemicals present in red meat could be accountable for the increase in risk of diabetes. 

Conversely, the association between poultry intake and diabetes risk became null, suggesting that this risk was attributable to the heme-iron content in poultry. The study suggests that chicken parts with lower heme-iron contents such as breast meat, compared to thighs, could be healthier. 


Comments