High red meat consumption associated with a 9% reduction in death from diabetes

This study was published in BMC Public Health 2015 Jul 10;15(1):633

 

Study title and authors:

Spatiotemporal variation in diabetes mortality in China: multilevel evidence from 2006 and 2012.

Zhou M, Astell-Burt T, Yin P, Feng X, Page A, Liu Y, Liu J, Li Y, Liu S, Wang L, Wang L, Wang L.

National Center for Chronic and Noncommunicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing, 100050, China. maigengzhou@126.com.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/26159911

This study investigated diabetes death rates. The six year study included data from 73 million people.

Regarding red meat consumption, the study found, those who consumed the most red meat had a 9% lower death rate from diabetes than those who consumed the least red meat.

Regarding cholesterol levels, the study found, those who had the highest cholesterol levels had a 3% lower death rate from diabetes compared to those who had the lowest cholesterol levels.