Red Meat Consumption (Heme Iron Intake) and Risk for Diabetes and Comorbidities?

Ranjita Misra, Padmini Balagopal, Sudha Raj, Thakor G. Patel

Research output: Contribution to journalReview articlepeer-review

23 Scopus citations


Purpose of Review: To examine the role of red meat consumption, especially heme iron intake, and risk for diabetes and its comorbidities. Recent Findings: Studies consistently show that consumption of red meat has been contributory to a multitude of chronic conditions such as diabetes, CVD, and malignancies. There are various emerging reasons that strengthen this link—from the basic constituents of red meat like the heme iron component, the metabolic reactions that take place after consumption, and finally to the methods used to cook it. The causative links show that even occasional use raises the risk of T2DM. Summary: Prior studies show how nitrites and nitrates in red meat can lead to increased insulin resistance, dysregulated blood glucose levels, and elevated oxidative stress all leading to chronic diseases. With the rise in these preventable chronic diseases, we examine how disease-causing links can be eliminated with appropriate lifestyle choices.

Original languageEnglish (US)
Article number100
JournalCurrent Diabetes Reports
Issue number11
StatePublished - Nov 1 2018


  • Chronic disease
  • Comorbidities
  • Diabetes
  • Heme iron
  • Plant-based diet
  • Red meat

ASJC Scopus subject areas

  • Internal Medicine
  • Endocrinology, Diabetes and Metabolism


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