According to the study, every additional daily serving of processed red meat was linked with a 46 per cent greater risk of developing type 2 diabetes, and every additional daily serving of unprocessed red meat was associated with a 24 per cent greater risk.
Additionally, he urged portion control, consideration of alternative protein sources, and a focus on a balanced diet, while recognising individual dietary needs, as they are essential for making informed choices about red meat consumption. Kamanzi also said that red meat is high in saturated fats, and compromises the sensitivity of insulin leading to insulin resistance and then diabetes.
He also highlighted that excessive consumption of red meat triggers cardiovascular diseases as it contains saturated fats. If the red meat is cooked at high temperatures, especially when consumed with alcohol, it can cause gout, a painful form of arthritis. He added that red meat is also rich in iron, which is needed for the body to make blood, stressing that red meat has mineral salts that can prevent anaemia.