Consumption of processed red meat increases the risk of LADA

Consumption of processed red meat, such as sausage and bacon, is linked to an increased risk of developing LADA. The risk is particularly high in people with high-risk genes for autoimmune diabetes. This is shown in a recent study based on ESTRID.

The purpose of the study was to investigate whether there is a connection between consumption of red meat and the risk of developing LADA and type 2 diabetes. The results show that people who ate a high amount of processed red meat (over one serving per day) had about a 50 percent higher risk of developing LADA compared to people who had the lowest consumption (up to two servings per week).

A particularly high risk of LADA was seen among people with high-risk genes for autoimmune diabetes, so-called HLA genes, or heredity of type 1 diabetes. Among these people with high genetic risk, who also had high intake of processed meat, the risk of LADA was eight times higher than among people with low intake and low genetic risk. However, consumption of unprocessed red meat, such as steak and minced meat, did not appear to affect the risk of LADA.

An increased risk of type 2 diabetes was seen among people with high intake of processed red meat as well, but the increased risk seems to be explained by increased body weight, since no correlation was seen in analyzes where BMI was considered. The risk genes examined do not appear to affect the association.

The lead author of the study is postdoc. Josefin Edwall Löfvenborg, read the full article here:

Consumption of Red Meat, Genetic Susceptibility, and Risk of LADA and Type 2 Diabetes

Miranda Beck