A large new study has reignited debate about the health impact of red meat revealing that high consumption may significantly increase the risk of certain chronic diseases—particularly type 2 diabetes. The findings add to growing scientific evidence suggesting that what we put on our plates today can shape our long-term health outcomes.
Red meat, including beef lamb, and pork, is a rich source of protein, iron, and essential nutrients. However, excessive intake—especially of processed varieties such as sausages, bacon, and deli meats—has been associated with negative health effects. According to the World Health Organization, processed meat has already been classified as a carcinogen, and unprocessed red meat is considered a probable carcinogen when consumed in high amounts.