A large-scale study in the United States has found that consuming red meat in large amounts, especially processed meat, may be associated with a higher risk of developing diabetes, which increases with every additional serving. The findings also indicate that substituting red meat with plant-based proteins or other healthier protein sources can help reduce this increased risk by as much as 14%.
The study adds to a growing body of research that has found that eating red meat, especially processed varieties like sausages or bacon, increases the risk of type 2 diabetes. Based on data from the National Health and Nutrition Examination Survey (NHANES) 2003-2016, the researchers examined 34,737 adults’ diets and diabetes risk in this study.
They also defined diabetes using standard criteria, including HbA1c , fasting glucose, and whether or not people were using medication. The researchers found that people who consumed higher amounts of processed and unprocessed red meat had a higher risk of diabetes.
Specifically, individuals with the highest intake had up to 49% higher odds of diabetes compared to those who consumed the least.
Medical News Today published a clinical update in Research Highlights on 28 Feb 2026.
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