A Literature Review on Red Meat Consumption Contribution as a Risk Factor for Type 2 Diabetes

Diabetes continues to be a major health concern for public health officials. The incidence of diabetes has grown in the past two decades producing more than 37 million Americans who live with diabetes (about 1 in 10), and approximately 90-95% of Americans have type 2 diabetes 1. It is estimated that in 2030 cases of diabetes will rise to 439 million 2. Risk factors contribute to the likelihood of developing type 2 diabetes and other health concerns 3. Reducing risk factors like a sedentary lifestyle and a high red meat consumption diet has shown to improve the overall health and reduce the likelihood of developing type 2 diabetes. Some practices to reduce red meat consumption have included taxation of these products, health marketing on products, and implementation of nutrition programs to increase more plant-based diet 4 5. The methodology behind finding this research included doing a comprehensive search through our institutional library database. Specific search words like “meat consumption” and “programs” and a range of publishing dates, in attempts to locate recent and updated findings. Research has shown that higher rates of red meat consumption contributes to a greater chance of diabetes as well as other non-communicable diseases 6. Common preventions have encouraged weight loss, which is obtained through a drastic diet change and continuing with an active lifestyle3. Health behavior is the driving force to encourage people to change, an analysis with the Health Belief Model contributes to a strong understanding as to why people struggle to make these necessary health changes. With more research and more health promotion programs, people can have an avenue to improve their health.https://digitalcommons.odu.edu/gradposters2022_gradschool/1003/thumbnail.jp