Eating two slices of bacon a day is associated with a 51 per cent increase in the …
Eating bacon for breakfast every day can increase the risk of developing diabetes by more than 50%, say researchers.
A large-scale study found a "strong association" between the consumption of red meat and Type 2 diabetes, especially when it is processed.
Specifically, a daily 50g serving of processed meat - equivalent to one sausage or two slices of bacon - was associated with a 51% increase in risk.
Eating twice that amount of unprocessed red meat, a portion about the size of a deck of cards, led to a 19% greater likelihood of diabetes.
Researchers in the US looked at diabetes rates among more than 37,000 men and two large groups of women together numbering more than 167,000. They also pooled together data from other studies, including a total of 442,101 participants.
The proportions of people developing diabetes over periods of decades were examined in relation to recorded dietary habits. Adjustments were made to take account of age, weight related to height, and other lifestyle and dietary risk factors.
The findings, published in the American Journal of Clinical Nutrition, also showed that replacing red meat with healthier protein from low-fat dairy products, nuts or whole grains significantly lowered the risk of Type 2 diabetes.
Lead researcher Professor Frank Hu, from the Harvard School of Public Health in Boston, said: "Clearly, the results from this study have huge public health implications given the rising Type 2 diabetes epidemic and increasing consumption of red meats worldwide. The good news is that such troubling risk factors can be offset by swapping red meat for a healthier protein."
Replacing one daily serving of red meat with a serving of nuts was associated with a 21% reduced risk of Type 2 diabetes.The risk was lowered by 17% by substituting a low-fat dairy product, and 23% by substituting whole grains.
Previous research has indicated that eating processed meats may raise the risk of Type 2 diabetes but the evidence linking consumption of unprocessed meat and the disease has been less certain. Prof Hu said: "Our study clearly shows that eating both unprocessed and processed red meat - particularly processed - is associated with an increased risk of Type 2 diabetes."
A large-scale study found a "strong association" between the consumption of red meat and Type 2 diabetes, especially when it is processed.
Specifically, a daily 50g serving of processed meat - equivalent to one sausage or two slices of bacon - was associated with a 51% increase in risk.
Eating twice that amount of unprocessed red meat, a portion about the size of a deck of cards, led to a 19% greater likelihood of diabetes.
Researchers in the US looked at diabetes rates among more than 37,000 men and two large groups of women together numbering more than 167,000. They also pooled together data from other studies, including a total of 442,101 participants.
The proportions of people developing diabetes over periods of decades were examined in relation to recorded dietary habits. Adjustments were made to take account of age, weight related to height, and other lifestyle and dietary risk factors.
The findings, published in the American Journal of Clinical Nutrition, also showed that replacing red meat with healthier protein from low-fat dairy products, nuts or whole grains significantly lowered the risk of Type 2 diabetes.
Lead researcher Professor Frank Hu, from the Harvard School of Public Health in Boston, said: "Clearly, the results from this study have huge public health implications given the rising Type 2 diabetes epidemic and increasing consumption of red meats worldwide. The good news is that such troubling risk factors can be offset by swapping red meat for a healthier protein."
Replacing one daily serving of red meat with a serving of nuts was associated with a 21% reduced risk of Type 2 diabetes.The risk was lowered by 17% by substituting a low-fat dairy product, and 23% by substituting whole grains.
Previous research has indicated that eating processed meats may raise the risk of Type 2 diabetes but the evidence linking consumption of unprocessed meat and the disease has been less certain. Prof Hu said: "Our study clearly shows that eating both unprocessed and processed red meat - particularly processed - is associated with an increased risk of Type 2 diabetes."
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