Health
Meat consumption linked to higher type 2 diabetes risk in observational study
A diet high in meat — particularly processed meat and unprocessed red meat — could increase the risk of developing type 2 diabetes, according to new research from the University of Cambridge.
In analyzing data from nearly two million people who participated in 31 studies across 20 countries, the researchers found that eating 50 grams of processed meat per day — equivalent of two slices of ham or bacon, or one small sausage — led to a 15% higher risk of developing type 2 diabetes in the next decade, as a press release from the university noted.
Eating 100 grams of unprocessed red meat per day — roughly a small steak — led to a 10% greater risk.
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The findings were published in The Lancet Diabetes and Endocrinology.
Eating 100 grams of poultry initially was shown to increase type 2 diabetes risk by 8%, but that link became weaker when tested in different scenarios, which suggests that further research is needed.
A diet high in meat — particularly processed meat and unprocessed red meat — could increase the risk of developing type 2 diabetes, according to new research from the University of Cambridge. (iStock)
“Our findings provide the largest and most comprehensive evidence to date of the association between meat consumption and a higher risk of developing type 2 diabetes,” said lead author Dr Chunxiao Li, of the Medical Research Council (MRC) Epidemiology Unit at the University of Cambridge, in an email to Fox News Digital.
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“The link between eating processed meat and red meat and the risk of developing type 2 diabetes is strong and consistent across populations in different world regions and countries.”
In their analysis, the researchers took into account a wide range of factors, such as age, gender, health-related behaviors (such as smoking, alcohol intake and physical activity), energy intake, body weight, waist circumference and family history of diabetes, as well as other foods that are consumed, Li said.
Deli meats or canned meats can easily have 500 to 1500 mg of sodium per serving, according to a registered dietitian nutritionist. (iStock)
This study follows several others that previously suggested this link.
“It was important that we extended the investigation to under-represented populations in countries outside of North America and Europe, which have previously largely dominated research,” said Li.
‘Example of observational research’
Ken D. Berry, M.D., a board-certified family physician who practices medicine in rural Tennessee, disagrees with the premise that meat consumption increases diabetes risk.
“This is an example of observational research,” Berry, who was not involved in the study, told Fox News Digital via email.
“By its very nature, it can never show that one thing causes another thing to happen,” he went on. “All this type of research can do is report a possible association between one thing and another.”
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Sophie Lauver, a Baltimore-based registered dietitian at Aeroflow Diabetes, which helps patients with diabetes obtain the supplies they need, said that people who eat more meat may tend to eat less of other foods known to promote health and reduce disease risk, like fruits, vegetables, whole grains, nuts, seeds and legumes.
“All this type of research can do is report a possible association between one thing and another.”
“Meat is also a source of saturated fat, and diets high in fat are linked with insulin resistance and the development of type 2 diabetes,” Lauver, who also did not participate in the research, told Fox News Digital.
There is also the likelihood that people who eat meat may be eating it in large amounts, according to Lauver.
Some dietitians recommend prioritizing plant-based foods rather than eating a diet heavy on meat and animal products. (iStock)
“With this eating pattern, meat tends to be the center of the plate rather than foods lower in calories, higher in fiber, and rich in natural plant compounds,” she said.
“We’re also learning about the importance of a diverse microbiome in obesity and diabetes prevention, and this is achieved by eating a varied diet rich in plant foods.”
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Tanya Freirich, a registered dietitian nutritionist in Charlotte, North Carolina, who practices as The Lupus Dietitian, warned that processed meat consumption can be inflammatory, and high intake of saturated fats can increase insulin resistance.
“Processed meats can contain a large portion of the recommended daily intake of sodium in one serving,” said Freirich, who is also unaffiliated with the research.
“For example, deli meats or canned meats can easily have 500 to 1500 mg of sodium per serving.”
Potential limitations
The data used to measure how much food people ate were mostly based on a one-time questionnaire, Li noted.
“Previous research shows that measuring food intake just once is less accurate than doing it multiple times, and this tends to weaken the observed connection to health risks,” she told Fox News Digital.
Eating 100 grams of unprocessed red meat per day — roughly a small steak — led to a 10% greater risk of type 2 diabetes, the researchers claim. (iStock)
“Therefore, our findings indicate an association between meat intake and developing type 2 diabetes, but the actual link might be stronger than what we found.”
Berry agreed that the questionnaire format is a large limitation.
“This type of research is based on multiple-choice tests given to study participants called Food Frequency Questionnaires,” he said.
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“Participants often fill out these questions every few years, as if they would be able to remember what they ate two years ago, or even longer.”
Although the researchers considerably increased the geographical diversity of study locations compared with previous studies, Li noted that data from some regions, such as Africa, is still limited.
The researchers found that eating 50 grams of processed meat per day — which is the equivalent of one hot dog — led to a 15% higher risk of developing type 2 diabetes in the next decade. (iStock)
“This reflects an important knowledge gap and highlights the need for further research in these locations,” she said.
Freirich echoed the fact that the study is observational and looks only at associations — two factors that are increasing or decreasing in the same direction.
“We can not definitively say that one is the cause of the other,” she told Fox News Digital.
The World Health Organization recommends consuming no more than three portions — equivalent to about 12 to 18 ounces of cooked red meat — every week.
“In an observational study, we don’t see the picture of the individual — the researchers are looking at only two factors, like type of protein consumption and type 2 diabetes risk,” Freirich went on.
“We are not understanding or assessing the rest of their diet, like how many vegetables people are consuming, or how much physical activity is happening.”
What’s the recommendation?
“Our research supports the current dietary guidelines that recommend lowering processed meat and unprocessed red meat consumption to reduce disease burdens,” Li said.
The World Health Organization (WHO) has previously classified processed meat and red meat as carcinogenic to humans, as has the American Institute for Cancer Research (AIRC), which recommends avoiding processed meats.
The World Health Organization previously classified processed meat and red meat as carcinogenic to humans. (iStock)
“For processed meat, the WHO recommends that there is no safe limit, so it is best to avoid or minimize consumption,” Li said.
“For red meat, the WHO recommends consuming no more than three portions, equivalent to about 350 to 500 grams (about 12 to 18 ounces) of cooked weight red meat every week.”
Berry disagrees, recommending that people should continue to eat nutrient-dense, healthy red meat — “as our ancestors have done for over a million years.”
“There is a cohort of nutrition researchers who believe in a plant-based diet and they tout research like this to promote this way of eating,” he said.
“People who are not educated about research findings read only the headline of such articles and they stop eating a very healthy, ancestral food that is packed with nutrition.”
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Lauver, on the other hand, recommends prioritizing plant-based foods rather than eating a diet heavy on meat and animal products.
“Plant foods include fruits, vegetables, whole grains, legumes, nuts and seeds,” she told Fox News Digital.
“We are not understanding or assessing the rest of their diet, like how many vegetables people are consuming, or how much physical activity is happening.”
“These whole foods tend to be lower in calories, rich in nutrients, minimally processed and high in fiber, and they foster an environment for a diverse microbiome.”
Freirich recommends that people think about their diet and lifestyle as a whole, including their own medical history.
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“All medical decisions and choices regarding diet should be individualized and personalized,” she said. “What works for you may not be appropriate for your neighbor.”
People should also speak with their health care provider to get personalized recommendations, experts agreed.
Fox News Digital reached out to the U.S. Department of Agriculture (USDA) for comment.
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A highly contagious digestive virus is surging across the U.S., experts warn.
Rotavirus, a double-stranded RNA virus, causes acute gastroenteritis — inflammation of the stomach and intestines — which can lead to severe diarrhea, vomiting, fever and stomach pain.
The virus primarily affects infants and young children, but there have also been outbreaks in elderly populations, such as nursing homes.
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Data from the Centers for Disease Control and Prevention shows that in the week ending April 4, out of 2,329 rotavirus tests, 7.3% were positive for the infection. Last year’s highest infection rate was 6.77% as of the week ending April 19.
Rotavirus, a double-stranded RNA virus, causes acute gastroenteritis — inflammation of the stomach and intestines — which can lead to severe diarrhea, vomiting, fever and stomach pain. (iStock)
“We’re seeing a lot of rotavirus in the wastewater right now,” Dr. Marc Siegel, Fox News senior medical analyst, confirmed to Fox News Digital. “Testing for rotavirus is way down, but the percentage of positive tests is up.”
While the virus typically peaks in the spring, it is not currently slowing down, he noted.
Why cases may be rising
Patricia Pinto-Garcia, M.D., a medical editor at GoodRx who is based in California, said there are several possible reasons for the rotavirus spike.
“Vaccine rates are down overall among young children, as they decreased during COVID,” she told Fox News Digital. “This means there’s a growing number of infants and young children who are vulnerable to infection.”
The rotavirus vaccine series must be completed by the time a child is 8 months old, she noted.
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As a result of the declining vaccinations, herd immunity isn’t protecting vulnerable children, according to Pinto-Garcia. “Children who haven’t finished the vaccine series yet, are too young to get vaccinated, or can’t get the vaccine due to medical illness are more likely to get exposed to the illness because other children aren’t vaccinated,” she said.
Siegel noted that before the vaccine became available, rotavirus resulted in 55,000 to 70,000 in the U.S. per year.
“Vaccine rates are down overall among young children, as they decreased during COVID,” a doctor told Fox News Digital. “This means there’s a growing number of infants and young children who are vulnerable to infection.” (iStock)
“I am concerned that the vaccination rate has been declining over the past seven years and is continuing to decline in the current climate of vaccine skepticism,” he said.
Surveillance methods are also much better than they used to be, Pinto-Garcia noted, which means public health experts are able to pick up and track cases better than ever before.
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“But we see that rotavirus-related healthcare visits are also up, so improved detection is not the only reason we are seeing this spike,” she said.
The COVID pandemic also disrupted the pattern of infections, according to Pinto-Garcia, so it’s “tricky” to compare the current levels against older cycles.
“It’s possible that what we are seeing is still some post-pandemic rebound, but it’s unlikely that this year’s pattern is fully explained by just this factor,” she added.
Transmission and risk
Dr. Zachary Hoy, a pediatric infectious disease specialist at Pediatrix Medical Group based in Nashville, Tennessee, often sees young patients with rotavirus.
“Rotavirus is spread via the fecal-oral route, meaning that a person comes into contact with virus droplets from contact with other children or adults, or from contact with objects such as toys that have been contaminated with the virus from someone who is sick,” he told Fox News Digital. “This can lead to outbreaks, especially at schools where many young children share the same toys.”
“It’s possible that what we are seeing is still some post-pandemic rebound, but it’s unlikely that this year’s pattern is fully explained by just this factor.”
Rotavirus is associated with many dehydration cases in the hospital due to the degree of diarrhea, according to Hoy.
In some severe cases, the virus can lead to seizures due to electrolyte imbalances from dehydration and loss of electrolytes in the stool.
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“Younger children do not have the reserves that older children and adults have, so they can become more dehydrated quicker and develop more severe electrolyte imbalances, leading to more severe infections,” Hoy said.
“Patients with problems with their immune systems or on medications that can decrease their immune systems can have more severe and prolonged infections, too.”
Treatment and care
Because rotavirus is a viral infection, antibiotics are not effective against it. There is no specific antiviral treatment for the condition, with doctors typically recommending supportive care.
“The mainstay of treatment is hospitalization for rehydration via intravenous (IV) fluids,” Hoy told Fox News Digital. “Sometimes it can take up to two to three days of IV fluids to help get patients rehydrated.”
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Blood draws are often necessary to evaluate patients’ electrolyte levels, such as sodium, potassium, calcium and magnesium, according to the doctor.
“If these electrolyte levels are significantly low, sometimes patients need special IV solutions or individual electrolyte medications,” he added.
“The mainstay of treatment is hospitalization for rehydration via intravenous (IV) fluids,” a doctor told Fox News Digital. (iStock)
Dr. Daniel Park, medical director of the Pediatric Emergency Department at UNC Health in Chapel Hill, North Carolina, noted that most children recover with supportive care, but parents should seek medical attention if a child shows signs of dehydration. Those include decreased urination, lethargy or inability to keep fluids down.
“While rare, rotavirus can be life-threatening in vulnerable populations, especially very young infants or children with underlying medical conditions,” Park told Fox News Digital.
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Prevention strategies
Given the lack of antiviral medications for rotavirus, doctors emphasize the importance of prevention, primarily the vaccine.
There are two rotavirus vaccines – Rotateq (a three-dose series) and Rotarix (a two-dose series). They are given starting at age 2 months as oral drops, not injections, according to Hoy.
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“It’s important to get the rotavirus vaccines on schedule, because these younger infants are at greatest risk if they get rotavirus,” he advised.
Other recommended prevention methods include handwashing with soap and water.
Every day we’re faced with a zillion small choices: Go to sleep early, or watch one more episode of that Netflix drama. Call an old friend to catch up, or cruise social media. Of course, no single action will guarantee a long, healthy life or doom you to an early grave. But those little daily decisions do add up, and over the long term they can make a difference when it comes to both your longevity and your health span, the amount of life spent in relatively good health.
Scroll through this theoretical “day in the life” and select the option that best fits your typical day. Not every situation will apply perfectly, but think about which choice you’d be most likely to make. This isn’t a formal scientific assessment. The goal here isn’t to assign you a “good” or “bad” score, but to help you understand the central factors that shape the way we age and how long we live.
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A study from Harvard Medical School indicates natural selection has favored the red hair gene, resulting in a potential increase in the number of redheaded people as humanity continues to evolve.
By analyzing nearly 16,000 ancient genomes spanning 10,000 years, researchers identified a list of traits that nature is actively pushing forward. Among the most prominent were the genetic variants for red hair.
“Perhaps having red hair was beneficial 4,000 years ago, or perhaps it came along for the ride with a more important trait,” the authors noted.
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The study, published in the journal Nature, relied on a large database of ancient DNA from West Eurasia. Using new computing methods, the team was able to filter out random fluctuations in DNA to identify what it called “directional selection.”
Directional selection happens when a particular version of a gene gives an organism a strong survival or reproductive advantage, causing it to become more common in a population faster than it would by chance, according to experts.
Directional selection is when a specific gene provides such significant benefits that it rises in frequency across a population much faster than random chance. (iStock)
Prior to this study, scientists only knew of about 21 such instances in human history, one of which was lactose tolerance. This new research uncovered hundreds more.
“With these new techniques and a large amount of ancient genomic data, we can now watch how selection shaped biology in real time,” Ali Akbari, first author of the study and senior staff scientist in the lab of Harvard geneticist David Reich, said in a press release.
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The data showed that genetic markers for red hair are among 479 gene variants that have been strongly favored over the past 10,000 years. One likely explanation, the researchers said, is a major shift in human history: the transition to farming.
Scientists have long pointed to vitamin D synthesis as a likely driver for the rise of traits like fair skin and light hair. (iStock)
As humans moved away from hunting and gathering and settled into agricultural societies, their environment and behavior changed radically, triggering an evolutionary “acceleration.”
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While the Harvard study provides the first definitive statistical proof that red hair was actively selected during the rise of farming, the researchers noted that the exact prehistoric benefit still requires more study.
However, scientists have long pointed to vitamin D synthesis as a likely driver for the rise of these light-pigmented traits in northern climates.
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While redheads remain a minority of the global population today, the Harvard study’s analysis suggests that they may not be an evolutionary accident.
While redheads remain a minority of the global population today, the Harvard study’s analysis suggests they may not be an evolutionary accident. (iStock)
Instead, the red hair trait was “boosted” by natural selection as humans adapted to the challenges of a modern world, according to the researchers.
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The researchers urged caution in how these findings are interpreted.
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“What a variant is associated with now is not necessarily why an allele propagated,” the authors noted.
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