Harward study links high heme iron in red meat to a 26% increased risk of type 2 diabetes.

New Harvard study links high heme iron levels in red meat to a 26% increased risk of type 2 diabetes. The research, published in Nature Metabolism, analyzed 36 years of dietary data from over 206,000 health professionals. The study found a significant association between higher heme iron intake and type 2 diabetes risk, suggesting that cutting down on heme iron from red meat and adopting a plant-rich diet can help lower diabetes risk.

August 13, 2024
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