A Harvard study found a 26% higher risk of Type 2 diabetes in those with the highest heme iron intake, prevalent in red meat, poultry, and seafood.
Heme iron, easily absorbed by the body and found in red meat, has been linked to inflammation, DNA damage, and potentially increased risks of cancer.
Non-heme iron from plant-based foods showed no association with diabetes risk. Plant-based meats may contain added heme iron for flavor.
Despite limitations, the study underscores the importance of healthy dietary choices in preventing diabetes, emphasizing reducing heme iron intake from red meat.
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