Red and processed meat linked to risk of type 2 diabetes
WASHINGTON, June 19, 2013 – A study published last week found a strong correlation between red and processed meat consumption and the risk of developing type 2 diabetes. Even though previous studies have linked red meat consumption and the risk of developing diabetes, this is believed to be the first to track changes in red and processed meat consumption and the risk of developing diabetes over a long period.
Conducted by researchers at the National University of Singapore, the data utilized came from three long-running Harvard University studies: the Health Professionals Follow-up Study and the two Nurses Health Studies. The studies comprised over 150,000 male and female participants who were followed for an average of 20 years.
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