A new study conducted by Harvard University has found a link between a key component in red meat, poultry, and seafood and an increased risk of type 2 diabetes. This component is heme iron.
Iron is essential for producing red blood cells, supporting our immune system, and producing hormones. We obtain it through our diet in two forms: heme iron, found in meat (especially red meat), poultry, and seafood, which is easily absorbed by the body, and non-heme iron, found in plant-based foods like grains, beans, and nuts, which is harder to absorb.
In this study, researchers examined iron intake levels among approximately 207,000 people over a period of 36 years. They found that those with higher levels of heme iron had a 26% higher risk of developing type 2 diabetes compared to those with lower levels.
Dr. Frank Hu, the study's lead author and a professor of nutrition and epidemiology at Harvard
University, stated that this work "emphasizes the importance of healthy dietary choices in preventing diabetes." He added, "Reducing heme iron intake, particularly from red meat, and adopting a more plant-based diet could be effective strategies for lowering the risk of diabetes."
Concerns about heme iron have been raised for some time, as it has been shown to potentially cause inflammation and DNA damage. Some research suggests it may increase the risk of colorectal, pancreatic, and lung cancers.
Diabetes is a chronic condition that can lead to serious long-term health complications, especially if not managed effectively. Major complications include cardiovascular diseases, eye problems such as cataracts and diabetic retinopathy, leg and foot issues like ulcers, bone infections, and amputations, as well as kidney problems such as acute kidney failure, dialysis, and transplantation.
source: Middle East Newspaper
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