Quality Meat Scotland (QMS) has said that the studies underpinning a recent report linking high meat consumption to type 2 diabetes were “done to varying standards”, and some lacked “adequate scrutiny”.
A Lancet Diabetes and Endocrinology study looking at how eating meat is linked to the risk of type 2 diabetes has been published by the University of Cambridge. As part of the study, researchers analysed data from 31 international studies.
The studies used different dietary methods and had different meat intakes. In a statement responding to the report, QMS stated that the studies were “done to varying standards”, and some lacked “adequate scrutiny” as they were not published in peer-reviewed journals.
The study concluded that replacing 50g/day of processed meat with 100g/day of unprocessed red meat was estimated to reduce the hazard of type 2 diabetes by 7% on average. A similar estimate was obtained when replacing 50g/day of processed meat with 100g/day of poultry, and the study found no evidence that replacing unprocessed red meat with poultry was associated with a reduction in incident type 2 diabetes.
QMS highlighted that the UK’s recommendation for red and processed meat consumption is up to 70g per day cooked weight. It said that average intakes in the UK are now below this, especially for women, and said “few people in the UK are eating too much red meat”.
Commenting on the study, dietician Dr Carrie Ruxton said: “This study – which is mostly based on non-UK populations – doesn’t tell us anything about what causes type 2 diabetes because it is only observational. These designs of studies allow people to eat whatever they want then track their health for several years. Very high meat consumers often drink sugary drinks and alcohol, smoke, eat few vegetables and fruit, and take little exercise. It’s impossible to tease out exactly which parts of this overall lifestyle are the key factor in the development of diabetes.
“In contrast, randomised controlled trials on red meat tell us a different story. These are the gold standard of studies where everything bar the factor under investigation is strictly controlled. These studies show that regular moderate meat intake – the equivalent of a deck of cards size of cooked meat daily – has no impact on body weight, inflammation, cholesterol or blood glucose levels. In some studies, switching from a carbohydrate-rich diet to a healthy diet with red meat actually lowered the risk of diabetes because it stimulates insulin less.”
Ruxton concluded: “People who enjoy eating red meat should continue with their normal diets. We can all lower our risk of type 2 diabetes by staying a healthy weight, eating plenty of high fibre foods like wholegrains, vegetables and fruit, and taking regular exercise. There is no need to give up red meat which, in fact, is a major source of iron, protein, B vitamins and selenium – nutrients which are vital for optimal health”.
“Red meat enjoyed in moderation as part of a balanced diet of fresh, whole fruits, vegetables and meat brings many health benefits.”
A BMPA spokesperson
Suggestions made “are not conclusive”
Responding to the news from her farm in Monmouthshire, Hybu Cig Cymru – Meat Promotion Wales (HCC) chair Catherine Smith said: “Red meat, as part of balanced and healthy diet, and eaten in the right quantities, has many health benefits for people of all ages. The suggestions made here are not conclusive and consumers can rest assured that the vast majority of scientists are positive about red meat’s nutritional, ecological, environmental and ethical role in society.
“Lean red meat is packed with essential vitamins and minerals, and when combined with other healthy ingredients, contributes towards good health as part of a balanced diet. The simplest way to a healthy lifestyle is to eat a variety of different foods and red meat is one food group that can help us keep on top of our intakes of iron, potassium, magnesium, zinc, B Vitamins, Vitamin D at all stages of life.
“Packed with these essential vitamins and minerals, a balanced diet with lean red meat at its core can help us throughout our lives to keep fit and well. Eating up to 500g of cooked red meat per week can be central to a healthy and balanced diet.”
Eating meat in moderation brings many health benefits
A spokesperson for the British Meat Processors Association (BMPA) said: “We believe that everyone has the right to choose whether or not to eat meat. However, that choice should be based on reliable information and sound science. All too often, this is not the case. It is instructive to compare the caveats contained in the study, with the confidently reported health scare claims in the media. The two paint different pictures, which only serves to confuse consumers and make healthy choices more difficult.
“The Cambridge study, by its own admission, says that ‘the underlying mechanisms that link meat intake with the development of type 2 diabetes are not fully established’, and goes on to say that: ‘Notably, the trials were only able to assess short-term effects of meat consumption on glycaemic traits rather than long-term effects on disease risk’. It concludes that from the results of such randomised controlled trials that seek to link meat consumption with risk markers for type 2 diabetes ‘no definitive effects have been reported’.
“As the Government’s Eat Well guidance indicates, red meat enjoyed in moderation as part of a balanced diet of fresh, whole fruits, vegetables and meat brings many health benefits.”
Professor Nita Forouhi of the Medical Research Council (MRC) Epidemiology Unit at the University of Cambridge, and a senior author on the paper, said: “While our findings provide more comprehensive evidence on the association between poultry consumption and type 2 diabetes than was previously available, the link remains uncertain and needs to be investigated further.”
AHDB highlights the importance of a balanced diet
Kate Arthur, head of Nutrition and Health at the Agriculture and Horticulture Development Board (AHDB), said: “Findings from this latest stud would suggest that higher consumption of red and processed meats, and to a lesser extent poultry, moderately increases the risk of type 2 diabetes, but the real-world impact on an individual’s overall risk should be considered alongside their baseline risk and other factors.
“While these findings are significant in the context of observational research findings, it’s also important to highlight that the strength of these associations varied across different regions - a concept known as ‘heterogeneity’. For instance, the association between unprocessed red meat and type 2 diabetes was weaker in European cohorts compared to those in the Americas. Additionally, when adjustments were made for factors like BMI, the associations generally became weaker, suggesting that other factors may play a role in influencing the risk.
“By including a more diverse and comprehensive dataset, the InterConnect study suggests that the true relationship between meat consumption and type 2 diabetes might be less pronounced than previously thought.”
Arthur continued: “Given uncertainties about the specific role of red meat in diabetes risk, especially in the context of poor dietary habits, lack of physical activity, rising obesity rates and increasing health inequalities, caution is warranted. Consuming a healthy, balanced diet rich in fruits, vegetables (five a day), and fibre (30g/day) according to the Eatwell Guide can help reduce the risk of diseases such as diabetes.
“This study highlights potential risks of consuming more than 100g of red meat per day and more than 50g processed meat per day. This reinforces the government’s recommendation, aligned with the Eatwell Guide. This recommends a maximum of 500g/week or 70g/day (cooked weight) of red and processed meat. Those who consume more than 90g of processed and red meat per day should try to reduce it to 70g or less. Most UK adults consume on average less than 70g/day of red and processed meat (63g/day) with higher intakes seen across different demographics, particularly among men and those residing in more deprived regions.
“Given ongoing uncertainties about meat’s role in non-communicable diseases and the impact of poor dietary habits and obesity, following the Eatwell Guide dietary recommendations can help mitigate risks and support public health goals, particularly in reducing type 2 diabetes in the UK.”
