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A recent study published in Nature Metabolism has added to the growing body of evidence linking high intake of heme iron, predominantly found in red meat, to an increased risk of developing type 2 diabetes (T2D). The research, led by Dr. Frank Hu from the Harvard T.H. Chan School of Public Health, found that individuals with the highest heme iron intake had a 26% higher risk of T2D compared to those with the lowest intake.
Dr. Hu and his team analyzed data from 204,615 adults over a span of 36 years, drawing from extensive dietary reports from participants in the Nurses’ Health Studies I and II and the Health Professionals Follow-Up Study. The study’s findings suggest that those in the highest quintile of heme iron intake, consuming about 8-10 servings of unprocessed red meat weekly, had a significantly higher incidence of T2D compared to those in the lowest quintile, who consumed about two to three servings weekly.
The research team controlled for various lifestyle factors, such as physical activity, smoking habits, and overall diet quality. They also utilized metabolic biomarkers to explore the mechanisms linking heme iron intake to diabetes risk. The study indicated that the risk of T2D associated with heme iron intake was dose-dependent, highlighting the importance of dietary choices in diabetes prevention.
Dr. Marilyn Tan, an endocrinologist at Stanford University, commented on the study, noting the challenges of establishing causation in dietary research. However, she acknowledged the rigorous approach taken by Dr. Hu and his team, including their efforts to account for confounding factors and use metabolic biomarkers.
The study also touched on the role of processed meat in T2D risk, suggesting that other compounds, such as nitrates and nitrites, might contribute to the harmful association. This finding raises questions about the traditional focus on fat content in dietary guidelines, with Dr. Dariush Mozaffarian of Tufts University advocating for a broader consideration of the inflammatory properties of food.
Dr. Hu emphasized the potential benefits of reducing heme iron intake through a more plant-based diet. “Eating a more plant-based diet and reducing the consumption of heme iron from red meat should be considered as a strategy to lower the risk of diabetes and the prevention of chronic diseases,” he said in an interview.
The study underscores the need for a balanced approach to diet, where red meat is neither glorified nor vilified. Instead, the focus should be on a varied and plant-rich diet to minimize the risk of chronic diseases such as diabetes.
Dr. Hu and his coauthors received support from the American Heart Association, the Canadian Institutes of Health Research, the Novo Nordisk Foundation, and the National Institutes of Health for their research.
