Date Full Report Received


Date Abstract Report Received



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Our objective was to summarize the scientific literature pertaining to the effects of red meat intake on diabetes risk factors, including blood markers of glucose, insulin, and chronic inflammation. We conducted a comprehensive literature search of biomedical research databases to collect relevant studies. Eligible studies were those that recruited human participants and randomized them to consume either high or low amounts of red meat and then measured how this dietary manipulation influenced changes in diabetes risk factors over time. Research participants were individuals who were at risk for heart disease or diabetes, but not yet diagnosed with either condition. We assessed 1,172 articles to find 24 articles that met our inclusion criteria. We extracted data from each study on how red meat influenced changes in diabetes risk factors over the course of the study duration. By summarizing the results across all studies, we saw that higher red meat intake did not influence improvements in glycemic control and inflammation that occurred during the studies. Our findings suggest that red meat does not directly influence diabetes risk factors and can be consumed in the context of a healthy eating pattern that helps promote and maintain a healthy body weight.

Key Findings:
• Eating red meat did not affect blood markers of heart disease or type 2 diabetes in the short-term
• There was no benefit of replacing red meat with other animal- or plant-based protein sources to improve blood glucose and inflammation markers
• Most research studies ask participants to consume unprocessed red meat, so more research is needed to understand how processed red meat intake affects blood markers of heart disease and type 2 diabetes
• Red meat should be eaten in a diet that is high in fruits, vegetables, whole grains, and without exceeding calorie needs to decrease risk for type 2 diabetes