February 9, 2007 – Regular consumption of red meat could increase the risk of developing coronary heart disease by 50% in people with type 2 diabetes. This is indicated by the results of a prospective epidemiological study of 6,161 women with this type of diabetes1.
Researchers from the Harvard School of Public Health in the United States followed the cohort for 20 years. They found that women who ate the most red meat had a higher risk of heart disease compared to those who ate less.
According to them, this phenomenon is attributable to heme iron, which is particularly rich in red meat. This form of iron comes mainly from animal source foods, while non-heme iron is mainly found in plants (fruits, vegetables, grains, etc.). Accumulating more in the body than non-heme iron, heme iron could cause oxidative stress in the body associated with an increased risk of developing cardiovascular disorders.
However, we know that cardiovascular disorders and coronary heart disease are among the possible complications in people suffering from type 2 diabetes. It is, moreover, the main cause of death in these patients.
The results of this study do not prove, however, that it is the heme iron in red meat that causes the increased risk. The authors still believe that it would be prudent for people with diabetes to avoid red meat and possibly other sources of heme iron. In addition to red meat, seafood and chicken liver are particularly sources of heme iron. Remember, however, that only red meat is associated with an increased risk in the present study. More research is needed before concluding that it is heme iron that causes this morbid effect.
Pierre Lefrançois – PasseportSanté.net
According to NaturalStandard.com and NewsTarget.com.
1. Qi L, van Dam RM, et al. Heme iron from diet as a risk factor for coronary heart disease in women with type 2 diabetes. Diabetes Care. 2007 Jan; 30 (1): 101-6.
