New Harvard Study Finds That Red and Processed Meat Increase the Risk of Type 2 Diabetes

Over 70% of new cases of type 2 diabetes have been attributed to dietary factors, such as an excess consumption of processed meat.¹ According to new research published by the Harvard T.H. Chan School of Public Health, each serving of processed red meat consumed per day was associated with a 46% increased risk of developing type 2 diabetes, and each serving of unprocessed red meat was associated with a 24% higher risk.² The same analysis found that substituting red and processed meat with plant-based sources of protein, such as legumes and nuts, was protective against developing type 2 diabetes.