Purpose of Review
To examine the role of red meat consumption, especially heme iron intake, and risk for diabetes and its comorbidities.
Studies consistently show that consumption of red meat has been contributory to a multitude of chronic conditions such as diabetes, CVD, and malignancies. There are various emerging reasons that strengthen this link—from the basic constituents of red meat like the heme iron component, the metabolic reactions that take place after consumption, and finally to the methods used to cook it. The causative links show that even occasional use raises the risk of T2DM.
Prior studies show how nitrites and nitrates in red meat can lead to increased insulin resistance, dysregulated blood glucose levels, and elevated oxidative stress all leading to chronic diseases. With the rise in these preventable chronic diseases, we examine how disease-causing links can be eliminated with appropriate lifestyle choices.
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Conflict of Interest
Ranjita Misra, Padmini Balagopal, Sudha Raj, and Thakor G. Patel declare that they have no conflict of interest.
Human and Animal Rights and Informed Consent
This article does not contain any studies with human or animal subjects performed by any of the authors.
This article is part of the Topical Collection on Lifestyle Management to Reduce Diabetes/Cardiovascular Risk
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Cite this article
Misra, R., Balagopal, P., Raj, S. et al. Red Meat Consumption (Heme Iron Intake) and Risk for Diabetes and Comorbidities?. Curr Diab Rep 18, 100 (2018). https://doi.org/10.1007/s11892-018-1071-8
- Red meat
- Heme iron
- Chronic disease
- Plant-based diet