A study led by researchers at Harvard T.H. Chan School of Public Health found that higher intake of heme iron, the type found in red meat and other animal products, was associated with a higher risk of developing type 2 diabetes (T2D). The researchers analyzed dietary data from over 200,000 participants and found that those in the highest heme iron intake group had a 26% higher risk of developing T2D compared to those in the lowest intake group. The study also found that heme iron accounted for more than half of the T2D risk associated with unprocessed red meat and a moderate proportion of the risk for several T2D-related dietary patterns. The researchers identified several blood metabolites that may play a role in the link between heme iron intake and T2D risk. The findings suggest that reducing heme iron intake, particularly from red meat, and adopting a more plant-based diet can be effective strategies in lowering diabetes risk.
