A recent Harvard School of Public Health study has allegedly identified a “strong association” between red meat consumption, especially processed red meat consumption, and Type 2 diabetes. An Pan, et al., “Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis,” American Journal of Clinical Nutrition, August 2011. Researchers apparently analyzed data from three cohort studies: 37,083 men followed for 20 years in the Health Professionals Follow-Up Study; 79,570 women followed for 28 years in the Nurses’ Health Study I; and 87,504 women followed for 14 years in the Nurses’ Health Study II. The study’s authors also apparently conducted “an updated meta-analysis, combining data from their new study with data from existing studies that included a total of 442,101 participants, 28,228 of whom developed type 2 diabetes during the study.”

According to an August 10, 2011, Harvard School of Public Health press
release, the findings reportedly indicated that “a daily 100-gram serving of
unprocessed red meat (about the size of a deck of cards) was associated with
a 19% increased risk of type 2 diabetes,” while “one daily serving of half that
quantity of processed meat—50 grams (for example, one hot dog or sausage
or two slices of bacon)—was associated with a 51% increased risk.” In addition, the authors purportedly found that, “for an individual who eats one daily serving of red meat, substituting one serving of nuts per day was associated
with a 21% lower risk of type 2 diabetes; substituting low-fat dairy, a 17%
lower risk; and substituting whole grains, a 23% lower risk.”

“Clearly, the results from this study have huge public health implications
given the rising type 2 diabetes epidemic and increasing consumption of red
meats worldwide,” a study co-author was quoted as saying. “The good news
is that such troubling risk factors can be offset by swapping red meat for a
healthier protein.”

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For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.

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