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# Meat-Eating is a Risk Factor for Developing Diabetes
- URL: https://www.foodconsumer.org/diabetes_0222141032/
- Published: 2014-02-22T23:31:00.000Z
- Updated: 2026-09-15T14:06:24.000Z
- Description: Physicians Committee researchers writing in Nutrients reviewed studies of meat consumption and found meat-eaters at significantly higher risk of type 2 diabetes than people who avoided meat, an effect they attribute partly to saturated fat and heme iron. They urge doctors to count it in screening.
- Author: Food Consumer
- Tags: Food, Nutrition, #vivvo-import

**Meat-Eating is a Risk Factor for Developing Diabetes**

Doctors should consider meat-eating to be a risk factor for developing type 2 diabetes, according to an article published this week in the journal Nutrients. Researchers from the Physicians Committee evaluated studies that examined different levels and types of meat consumption and the risk for developing diabetes. Meat-eaters had significantly higher risk of developing diabetes, compared with people who avoided meat. Meat’s effect on diabetes risk appears to be due to its content of saturated fat and heme iron, among other factors. The authors recommend that consumption of meat products should be part of any screening for a patient’s risk for diabetes, alongside other established risk factors.

For more information on diet and diabetes, visit PCRM’s [diabetes resource page](http://support.pcrm.org/site/R?i=0blw4tAgxsxdgMz%5FirQpbw&ref=foodconsumer.org).

Barnard N, Levin S, Trapp C. Meat consumption as a risk factor for type 2 diabetes. Nutrients. 2014;6:897-910.