Meat, cancer, and diabetes: the scientific study that highlights an important unsuspected link

A recent study reveals significant health benefits associated with reducing the consumption of both processed and unprocessed red meat.


Reducing processed meat consumption by about one-third could prevent more than 350,000 diabetes cases in the United States over ten years. This could also significantly reduce cases of cardiovascular diseases and colorectal cancers.

Researchers from the University of Edinburgh and the University of North Carolina developed a microsimulation to estimate the health impacts of reducing processed and unprocessed red meat consumption. This innovative method allowed them to analyze the effects of various reductions in consumption on several health issues.

The results show that by reducing processed meat consumption by 30%, 92,500 cases of cardiovascular diseases and 53,300 cases of colorectal cancers could be avoided over a decade. White men and individuals with annual incomes between $25,000 and $55,000 would benefit the most from these dietary changes.

The study also examined the effects of reducing unprocessed red meat consumption alone and in combination with processed meat. A 30% reduction in both types of meat would lead to a decrease of over one million diabetes cases, as well as a substantial reduction in cardiovascular diseases and colorectal cancers.

Reducing unprocessed red meat consumption alone could prevent more than 732,000 diabetes cases. The researchers note that these results should be interpreted with caution due to limited data on the effects of unprocessed red meat.

Professor Lindsay Jaacks of the University of Edinburgh emphasizes that reducing meat consumption is also beneficial for the environment. This aligns with the recommendations of national and international organizations to reduce greenhouse gas emissions, creating a win-win situation for human health and the planet.