In summary
- 🍖 The consumption of two slices of processed meat increases the risk of 15% of type 2 diabetes.
- 📄 Study conducted byuniversity of cambridge and published in _Lancet Diabetes & Endocrinology_.
- 🍔 Links established between cold cuts and increased risk of disease, particularly due to nitrites.
- 🍗 Eat 100 grams of red meat per day increases the risk of 10%; poultry related to 8%.
A recent study conducted by the University of Cambridge and published in Lancet Diabetes & Endocrinology reveals that the consumption of two slices of processed meat per day may increase the risk of type 2 diabetes by 15%. These results highlight the dangers associated with foods commonly consumed during meals or aperitifs, particularly cold meats. The analysis also highlights the impact of nitritespresent in these meats, on health.
Processed meat consumption and diabetes
According to a recent study from the University of Cambridge, eating two slices of processed meat a day can increase the risk of type 2 diabetes by 15%. This research, published in the journal Lancet Diabetes & Endocrinologyhighlights the health consequences of a food often associated with meals or aperitifs, emphasizing the importance of careful consumption.
Nature of processed meats
Meat, and in particular cold cutshas been identified as a significant risk factor in increasing diabetes. Eating the equivalent of 50 grams, or two slices of ham, could pose a problem for consumers’ health. This alarming finding adds to other studies which had already established links between the consumption of processed meats and various health problems.
Impact of red meat and poultry
In addition, the consumption of 100 grams of red meat per day was associated with a 10% increase in risk. Even poultry, often seen as a healthier alternative, is linked to an 8% increased risk of developing a diabetes. These results highlight the urgency of rethinking our eating habits and the meat choices we make on a daily basis.
The nitrite problem
The main problem lies in the presence of nitrites in processed meats. These food additives are widely used to preserve meat and give it an attractive color, but they are also the source of growing public health concern. High consumers of nitrites have a 53% increased risk of developing diabetes, raising the need for stricter regulations regarding these additives.
Conclusion on processed meat consumption
In the context of these revelations, it is imperative to be aware of the potential dangers linked to the consumption of processed meats, particularly in light of the risk of diabetes. Consumers are encouraged to think seriously about their food choices, favoring healthier and less processed options to preserve their long-term health.
