High Heme Iron Intake Linked to Increased Type 2 Diabetes Risk

Harvard study finds significant association between red meat consumption and higher diabetes risk, urging dietary changes.

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.