Red meat 'can increase chance of diabetes' "Increasing red meat intake during a four year interval was associated with an elevated risk of T2DM (type 2 diabetes mellitus) during the susequent four years.." the authors, led by Dr An Pan, from the National University of Singapore, wrote in the journal JAMA Internal Medicine. Our results confirm the robustness of the association between red meat and T2DM and add further evidence that limiting red meat consumption over time confers benefits for T2DM prevention. Commenting on the research in the journal, US expert Dr William Evans, from Duke University in Durham, North Carolina, wrote: "A recommendation to consume less red meat may help to reduce the epidemic of T2DM. However, the overwhelming preponderence of molecular, cellular, clinical and epidemiological evidence suggests that public health messages should be directed toward the consumption of high-quality protein that is low in total and saturated fats. These public health recommendations should include cuts of red meat that are also low in fat, along with fish, poultry and low-fat dairy products. It is not the type of protein (or meat) that is the problem: it is the type of fat.