Harvard: High levels of heme iron found in red meat and other animal products have been linked to an increased risk of type 2 diabetes.
A new study led by researchers at the Harvard TH Chan School of Public Health reports a link between heme iron and type 2 diabetes.
Researchers analyzed 36 years of dietary reports from 206,615 adults enrolled in the Nurses’ Health Studies I and II and the Health Professionals Follow-up Study, revealing a link between iron and type 2 diabetes.
They assessed the participants’ intake of different types of iron, including home iron, haem iron, non-haem iron and dietary (from other foods) and supplemental (supplements) iron.
All of them found that heme iron from meat was associated with an increased risk of type 2 diabetes.
