Harvard experts link heightened diabetes risk to popular food - but it's not turkey
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If you're a meat lover, brace yourself for some unsettling news. Harvard scientists have delivered a grim alert on red meat consumption, prompting calls for the public to cut down after a revealing study surfaced. The American research gurus assessed data from more than 200,000 subjects over a staggering 36-year timeline. They sought to delve into the effects of 'heme iron', referring to the kind present in beef, lamb, liver and various fish, that your body absorbs when consumed.
Worryingly, their investigation has unearthed a 'significant link' between this iron type and the rise of type 2 diabetes, casting doubts over our everyday food choices. "This study underscores the importance of healthy dietary choices in diabetes prevention," said corresponding author Frank Hu, Fredrick J. Stare Professor of Nutrition and Epidemiology.
Find out about the symptoms you need to watch out for and get health advice with our free health newsletter from the Mirror. "Reducing heme iron intake, particularly from red meat, and adopting a more plant-based diet can be effective strategies in lowering diabetes risk." Type 2 diabetes is a common chronic condition that's influenced by numerous factors, including heredity, age, and body weight.
While many sufferers grapple with symptoms like excessive thirst, fatigue and frequent urination, others show no signs at all. The long-term effects of this condition, as highlighted by researchers, include an increased risk of dementia, a mental decline that affects nearly a million people in the UK.
