Red Meat Study

Red Meat Study

A new study published Monday says that eating red meat may boost the risk of developing Type 2 diabetes. Headlines announcing the study tend to forget the word “may”. Duke University Medical Center adjunct professor William Evans points out that the study’s message should not be that people should stay away from eating red meat. He says that it’s not the type of protein that’s the problem; it’s the type of fat. Evans suggests that public health recommendations should include cuts of red meat that are also low in fat and saturated fat, along with fish, poultry and low-fat dairy products. Jude Capper, adjunct professor at Washington State University states that, “We need to get over the perception that fat is bad, particularly that fats found in dairy and meat are worse than fats found in olive oil. Oleic acid, which is prevalent in olive oil, is also found in grain-fed beef.” Oleic acid is a monounsaturated fatty acid found naturally in many animal products as well as plant sources. It is an omega-9 fatty acid, and is considered one of the healthier sources of fat in the diet. Interestingly, the study authors point out that the study is observational and does not prove cause and effect.

 

 

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