Should we all pay attention to the research related to diabetes?

November 7, 2009 in Diabetes, Diabetic Menu Item, Mediterranean, Nutrition by Joyce Bunderson

Meat Consumption is Linked to Diabetes Risk

Medical scientists draw the line to define where type-2 diabetes starts, and sometimes that line is changed. In reality we probably all should strive to eat the healthy diet designed for a type-2 diabetic; I personally find it very satisfying and delicious.

This post is something to think about if you’re trying to avoid or manage diabetes.
Don’t Forget American-Mediterranean cooking (less meat, more veggies and beans).

In the November 2009 journal Diabetologia, which is all about studies of issues related to diabetes, a new article reports the results of a huge meta analysis. That just means that it takes the information from thousands and thousands of individuals across several different studies and ‘melts’ those studies down to see how the info all ‘fits together’ and if there are common findings. It’s a lot of hard work, but often the enormous numbers of people, and the different people and different approaches in the studies, make the findings powerful and meaningful.

The article that I’m referring to is related to meat consumption and the risk of type-2 diabetes. They found that a high intake of processed meat (sausage, bacon, cold cuts, ham, etc.) might increase the risk of developing type-2 diabetes, on average, by 40 per cent. That’s a large percentage increase – maybe consider going without the meat with your breakfast, more often. Or try adding some poultry to your soup instead of sausage.

They also found that high intakes of all types of meat were associated with a 17 per cent increase in the risk of type-2 diabetes.  Maybe a meatless lunch or dinner a few times a week would be a worthy goal.

If you want to read the entire article and see all the ‘huge’ numbers, this is where you can find it:
November 2009, Volume 52, Issue 11, Pages 2277-2287
"Meat consumption and the risk of type 2 diabetes: a systematic review and meta-analysis of cohort studies"
Authors: D. Aune, G. Ursin, M.B. Veierod

As I’ve mentioned to you before, Vic and I are flexitarians.  We have meals without animal products from time to time.  The other day I made this easy soup -- Wheat Berries and Beet Greens -- Flavors of Egypt Soup. In reality it wasn’t strictly animal product free, because I added a large dollop of Zero-Fat Greek Yogurt. The taste was great and the meal was very easy. Vic has had a couple of lunch meals from it too. That is one benefit of making a pot of soup – leftovers. ☺