A person's risk of diabetes is increased by high consumption of red meat and poultry a Singaporean population study published in the American Journal of Epidemiology has confirmed. One silver line is that fish and shellfish, however, do not pose any risk.

Recently, many studies have shown that plant-based diets, rather than diets that favor a high meat intake, are more beneficial to health, including lower cholesterol levels. At the same time, many existing studies link meat consumption with a higher risk of developing diabetes. New research from the Duke-NUS Medical School in Singapore in addition to enforcing the previous studies, also explains why eating too much meat can increase diabetes risk in individuals.

Prof. Woon-Puay Koh, a professor of clinical sciences at the Duke-NUS Medical School, and her colleagues evaluated the link between red meat, poultry, fish, and shellfish and type 2 diabetes, taking into account the impact of heme iron - which is iron content absorbed from meat - intake.

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