Significant Link Found Between Heme Iron, Found in Red Meat and Other Animal Products, and Type 2 Diabetes Risk
August 14, 2024
August 14, 2024
BOSTON, Massachusetts, Aug. 14 (TNSres) -- Harvard University's T.H. Chan School of Public Health issued the following news release:
Higher intake of heme iron, the type found in red meat and other animal products--as opposed to non-heme iron, found mostly in plant-based foods--was associated with a higher risk of developing type 2 diabetes (T2D) in a new study led by researchers at Harvard T.H. Chan School of Public Health. While the link between heme iron and T2D has been reported . . .
Higher intake of heme iron, the type found in red meat and other animal products--as opposed to non-heme iron, found mostly in plant-based foods--was associated with a higher risk of developing type 2 diabetes (T2D) in a new study led by researchers at Harvard T.H. Chan School of Public Health. While the link between heme iron and T2D has been reported . . .