A study associates red meat's hemoglobin with a 26% higher risk of diabetes.
Elevated consumption of hemoglobin may be associated with elevated metabolic profiles.
According to a recent study, hem iron—found in red meat and other animal products—has been associated with a 26% higher risk of type 2 diabetes when compared to non-hem iron, which is present in plant-based meals.
Lead author Fenglei Wang, a research associate at Harvard T.H. Chan School of Public Health in the US, stated that this study "integrated multiple layers of information, including conventional metabolic biomarkers, and cutting-edge metabolomics," in contrast to earlier studies that only used epidemiological data. The study of tiny molecules in cells and tissues is known as metabolomics.
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