Study findings published in the journal Diabetes Care suggest high iron intake from meat may increase the risk of type 2 diabetes.
Harvard researchers found that among 85,000 women followed for 20 years, the risk of developing type 2 diabetes increased with heme iron consumption.
Women who ate the most heme iron had a 28 percent higher risk than those with the lowest intakes, even with factors like body weight, exercise and overall diet considered.
Iron from plant foods and supplements, which is not as readily absorbed as heme iron, was not linked to an increased risk of diabetes.
These latest findings offer yet another reason to eat only moderate amounts of red meat, the prime source of heme iron in the diet.
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