Scientists from Federico II University and elsewhere found different types of animal-based foods can influence the risk of type 2 diabetes differently.
Type 2 diabetes, the most common type of diabetes, is a disease that occurs when your blood glucose, also called blood sugar, is too high.
Blood glucose is your main source of energy and comes mainly from the food you eat. Insulin, a hormone made by the pancreas, helps glucose get into your cells to be used for energy.
In type 2 diabetes, your body doesn’t make enough insulin or doesn’t use insulin well. Too much glucose then stays in your blood, and not enough reaches your cells.
In the current study, researchers reviewed published studies reporting the risk of type 2 diabetes linked to the intake of animal-based foods.
They found the intake of 100 g/day of total or red meat, or 50 g/day of processed meat, were linked to an increased risk.
White meat (50 g/day) was linked to an increased risk of type 2 diabetes, but of lesser magnitude.
The team found that a risk reduction was reported for 200 g/day of total dairy or low-fat dairy or milk, or 100 g/day of yogurt.
There was no association with diabetes risk was found for fish or eggs.
Based on the findings, the researchers conclude that animal-based foods have different associations with diabetes risk.
To reduce diabetes risk, the intake of red and processed meat should be restricted.
But a moderate intake of dairy foods, milk, and yogurt can be encouraged. In addition, moderate amounts of fish and eggs are allowed.
The research was published in Diabetes Research and Clinical Practice and conducted by Annalisa Giosuè et al.
If you care about diabetes, please read studies that not all whole grain foods could benefit people with diabetes, and green tea and coffee could help reduce the death risk in diabetes.
For more information about nutrition, please see recent studies that blueberries strongly benefit people with metabolic syndrome, and results showing vitamin D could improve blood pressure in people with diabetes.
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