Overview

• Research involved 206,615 adults over 36 years, examining iron intake and diabetes status.
• Participants with the highest heme iron intake had a 26% higher risk of developing Type 2 diabetes.
• Non-heme iron, found in plant-based foods, showed no association with diabetes risk.
• Heme iron intake was linked to adverse metabolic biomarkers and blood metabolites tied to diabetes.
• Findings raise concerns about adding heme iron to plant-based meat alternatives.