Eating red meat and poultry linked to an increased risk of developing diabetes

A new study from Singapore, published in The American Journal of Epidemiology, links red meat and poultry to an increased risk of developing diabetes.  There have been previous smaller studies linking meat and diabetes but this is the first large scale study.   

The study involving 63,257 adults aged between 45 and 74 years, over an 11 year period, found an association between the intake of red meat and poultry and the risk of developing diabetes.  The scientists believe this may be attributed to the high content of heme iron present in these meats.  Compared to those in the lowest quartile intake, those in the highest quartile intake of red meat and poultry had a 23% and 15% increase in the risk of developing diabetes.

NOTE:  There are two forms of dietary iron, Heme Iron and Non Heme Iron.  Heme Iron is found in animal proteins, meat, poultry and fish.  Non Heme Iron is found in plant based foods.