Some common breakfast and fast food ingredients such as bacon and sausages have been found to increase the risk of developing type 2 diabetes. Recent research shows that the use of preservatives in these cured meats could potentially double your risk of developing the disease.
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‘New piece of evidence’
The team of researchers has been collecting and tracking data from over 100,000 people in France who enrolled in voluntarily. Since 2009, the participants have been reporting their medical history, duet, lifestyle and major health updates, according to Daily Mail.
Analysis of the data collected over the course of the study showed that participants who regularly consumed cured meat had a 53% heightened risk of developing type 2 diabetes. Cured meats are preserved using a compound called nitrites which give the meat its colour and helps to prolong its shelf life. Lead author Dr Bernard Srour, from Sorbonne Paris Nord University, said:
These results provide a new piece of evidence in the context of current discussions regarding the need for a reduction of nitrite additives' use in processed meats by the food industry.
Other factors
Diabetes UK estimates the number of people with diabetes to be approximately 4.8 million of which a huge majority are overweight or obese. This is not the first study to establish a link between high consumption of red and processed meat to greater risk of developing the condition.
However, some experts have cautioned against demonizing nitrites as the sole or major determinant of a person’s risk of developing diabetes. According to Dr Duane Mellor, a registered dietitian and senior lecturer at Aston University:
The best way to reduce your risk of developing type 2 diabetes is to be physically active, maintain a healthy weight for you and eat a varied diet based on vegetables, pulses, nuts, seeds and fruit along with wholegrain and moderate intakes of dairy foods and meat – especially processed meats
Sources used:
Daily Mail: New health warning over bacon and sausage sarnies: Preservatives in cured meats may raise risk of type 2 diabetes by over 50%, study suggests
Diabetes UK: Diabetes Prevalence
