Nature sub-journal: Eating too much of this kind of meat makes people more likely to develop diabetes
2024-08-18
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▎Edited by WuXi AppTec Content Team Recently, researchers from Harvard University found that excessive intake of red meat such as pork and beef can increase the risk ofType 2 diabetesThe risk is not due to the familiarFatorprotein, but is related to excessive intake of heme iron.Previous studies have shown that excessive iron storage in the body, especially excessive intake of heme iron, can become a potential pro-oxidant, catalyzing the formation of reactive oxygen species, which is destructive to cell tissue function and can also promote the occurrence of physiological dysfunction and diseases, such as type 2 diabetes.Since red meat is rich in heme iron, is eating more red meat also related to type 2 diabetes? To explore this issue, the research team analyzed the diet and health reports of more than 200,000 adults in the Nurses' Health Studies project over a 36-year period.▲The study was recently published in Nature MetabolismThe study mainly analyzed the sources of iron intake of the volunteers, including heme iron, non-heme iron, food or supplements, and their eventual development of type 2 diabetes. To further ensure the accuracy of the results, the authors also analyzed the plasma of some volunteers.metabolismBiomarkers, includinginsulinlevel,blood sugar, lipids, and two biomarkers of iron metabolism.The results show thatHigher heme iron intake was significantly associated with type 2 diabetes, with those with the highest intake having a 26% increased risk of developing type 2 diabetes compared to those with the lowest intake..diabetesHeme iron contributed more than half of the risk, but the study found that other than heme iron, non-heme iron or iron from supplements did not increase the risk of type 2 diabetes.▲Research diagram(Image source: Reference [1])In addition, higher intake of heme iron was associated with increased levels of multiple diabetes-related biomarkers, including C-peptide,Triglycerides, C-reactive protein. This may also be a potential reason why heme iron promotes the occurrence of diabetes. The authors pointed out that these findings emphasize the important role of dietary choices in preventing diabetes. We can supplement iron through plant foods or supplements and reduce the intake of red meat to reduce the possibility of developing diabetes.
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