Red Meat Consumption and Diabetes in Women

Red Meat Consumption and Diabetes in Women
Name
Nutr 490w 2021Instructor Date
Methods
There were cohorts of women identified in the research studies. The search strategy used the search terms “red meat”, “diabetes” and “women” with the most relevant and high evidence articles identified. Inclusion Criteria was PubMed studies focusing on the key unison or issue of red meat consumption and diabetes risk in women. Data on meat consumption diet patterns and on lifestyle were collected from participants among adult women with no history of diabetes. The frequency of food consumption was also evaluated with low, medium, and high meat classifications. Western and prudent diets are identified [9]. Diabetes mellitus was diagnosed as was insulin resistance. Participants were assessed for the link between dietary patterns and type-2 diabetes risk. Participants were informed about the studies, including information on the research aims, and gave their consent. The Food Frequency Questionnaires (FFQ) is one of the dietary assessment instruments to determine usual food consumption and collect dietary information [8].The analysis considered intakes of red and processed meats and the risk of diabetes based on the intake levels. The Odds Ratio (OR) and relative risk (RR) were estimated to determine whether there was an increase in the risk of diabetes among women who consumed red meat [4].
Results
Frequent consumption of total red meat and unprocessed red meat associated with an increased risk of diabetes [11]. Eating more red meat was associated with increased body weight and weight gain represents a risk of developing type 2 diabetes. There is strong evidence of an association between red meat consumption where the risk usually increases with the meat servings consumed. In a study by Lajous et al. (2011), the researchers found out that there was a “significant 30% higher rate of diabetes” among those who consumed 5 or more servings per week of processed red meat, but there was no significant risk of diabetes in the case of unprocessed red meat. Similarly, Schulze et al. (2003), reported that the age-adjusted relative risk (RR was) 4.55 for women consuming processed meat 5 weeks ≥ per week compared to those who consumed processed meat less than once a week.
In the study by Kurotani et al. (2013), the researchers found that red meat consumption was linked to a higher risk of type 2 diabetes in men than women in Japan. This is partly because of sex differences in iron (F...