Red meat associated with diabetes risk
A recent study has shown that consuming red meat, which contains the molecule "Neu5Gc," increases the risk of developing type 2 diabetes by 63%. Participants who had the highest levels of this molecule also consumed greater amounts of meat, particularly beef and lamb. It is believed that the body attacks this molecule as a foreign substance, creating an inflammatory response linked to an increased risk of diabetes. The findings suggest that reducing red meat intake, especially in Western diets, may help in preventing the disease. The British Department of Health recommends limiting meat consumption to less than 70 grams per day.
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