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But the new research does line up with current nutritional guidelines that recommend lowering meat consumption, Mulrooney said.
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But the connection was strong, said Forouhi, noting “these findings were consistent across populations in different world regions and countries.”
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However, the data did not allow researchers to account for other things that may contribute to type 2 diabetes, including family history, insulin resistance and waist circumference, according to Dr. Duane Mellor, dietitian and spokesperson for British Dietetic Association and honorary academic fellow at Aston University in the United Kingdom. He was not involved in the research.
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“It is possible that the increased risk associated with processed and red meat intake could be a result of these other confounding factors,” Mellor said.
Even with those limitations, the evidence in the new study and current dietary recommendations do make a strong case for cutting back on meat, Mulrooney said.
“Meat consumption generally exceeds dietary guidance,” she said. “Current dietary guidance also recommends replacing red and processed meats with meats such as poultry, in addition to reducing overall meat consumption using alternatives such as peas, beans, lentils and tofu.”
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“It is well known that generally the available processed meat such as ham, sausages, bacon, hot dogs, salami or pepperoni are highly processed, containing chemical additives as well as being high in salt, making them unhealthy for a wide range of health conditions,” Forouhi said.
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