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A large new study by Harvard researchers suggests having just two servings of red meat per week increases risk for developing type 2 diabetes later in life, and the risk further increases with greater consumption, according to the study published Thursday in the American Journal of Clinical Nutrition.
“The association between red meat and type 2 diabetes has been observed in different populations worldwide,” said the study’s first author Xiao Gu, a postdoctoral research fellow of nutrition at the Harvard T.H. Chan School of Public Health, via email. “We keep strengthening existing evidence with improved data and techniques. I hope our study could settle the debate regarding whether we should limit red meat intake for health concerns or not.”