Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 67, Issue 7, Pages 735-743Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/09637486.2016.1197187
Keywords
Diabetes; diabetes mellitus type II; meat products; public health; processed meat; red meat
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According to American Diabetes Association as many as 1 in 3 American adults will have diabetes by 2050 imposing a serious burden on healthcare services and highlighting a substantial need to reduce new-cases incidence. Diabetes is inextricably linked to diet, in the prevention-spectrum. Red-meat-intake has been positively associated with reduced glycemic control. However, divergence exists among meat subtypes (i.e. fresh and processed) and the magnitude of their impact on diabetes development. The present overview attempted to summarize the latest data regarding red-meat subtypes on the examined association. Four meta-analysis and 10 prospective studies, focusing on the role of fresh and processed red meat in diabetes prevention, were selected. All of studies highlighted the aggravating role of processed meat-products in diabetes incidence, while fresh meat reached significance in only half of them. Therefore, the contribution of fresh red meat on diabetes remains inconclusive. Valid conclusions seem more robust concerning processed-meat-consumption.
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