Individuals who frequently consume processed meat such as ham and bacon are more at risk of developing type 2 diabetes, scientists have said.
Researchers from the University of Cambridge have found that a high intake of red meat such as beef and lamb is also associated with an increased risk of developing type 2 diabetes.
People who eat as little as two slices of ham per day are more at risk of developing the condition.
The research team analysed the health data of almost two million adults from 31 studies.
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Over 10 years, one in 20 of the participants were diagnosed with type 2 diabetes.
They found that a high consumption of processed meats was the biggest food risk factor of type 2 diabetes, followed closely by red meat.
According to the results, processed meat can trigger the development of type 2 diabetes because of its salt and nitrate content – two additives that are also associated with an increased risk of colon cancer.
N-nitroso chemicals are found in processed meats and can cause insulin resistance – when cells in your muscles, fat and liver do not respond well to insulin.
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High levels of iron are found in red meat.
Previous studies have revealed that high iron levels can trigger the development of type 2 diabetes.
In addition, prior research has shown that charred meat is associated with a higher risk of type 2 diabetes because it can produce harmful toxic chemicals.
Individuals looking to prevent the development of type 2 diabetes should regularly eat some dairy products, beans, seeds, peas, nuts, wholegrain foods, lentils, fruit, vegetables, white meat and some fish, as well as a moderate amount of red meat and minimal processed meat.
