While the health effects of red meat have been widely studied, most of this research is observational, meaning it can identify associations but cannot establish direct cause-and-effect relationships.
Observational studies often have confounding variables—factors other than red meat consumption that may influence the outcomes being measured.
These variables make it difficult to determine whether red meat itself is the “cause” of any specific health issue.
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This limitation is important to consider when reviewing the research and deciding whether to include red meat in your regular diet.
Research suggests that red meat consumption may be associated with an increased risk of developing type 2 diabetes.
For instance, one study found that replacing a daily serving of red meat with eggs was linked to a reduced risk of type 2 diabetes, even when controlling for factors such as body mass index and abdominal fat .
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Another study similarly showed that substituting red meat with other protein sources could lower the risk of type 2 diabetes, with the effect being more pronounced for processed red meat .
A review of 15 studies further found that individuals who consumed the highest amounts of processed and unprocessed red meats were 27% and 15% more likely to develop type 2 diabetes, respectively, compared to those with the lowest intake .
However, more high-quality studies are needed to better understand the link between red meat consumption and type 2 diabetes, as other contributing factors might be involved.
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