The study suggests a link between processed and red meat consumption and type 2 diabetes risk, but experts caution that it is not a direct causal relationship.
Dr. Duane Mellor highlighted that while the study attempted to control for various risk factors, missing data on factors like insulin resistance makes definitive conclusions difficult.
Experts recommend sensible moderation of red and processed meats in alignment with healthy-eating guidelines, without promoting unfounded fear about meat consumption.
The limitations of dietary studies often stem from reliance on participants' honesty about their food intake, which can significantly affect the results.
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