Two Slices of Ham a Day Can Raise Type 2 Diabetes Risk by 15%, Cambridge-Led Study Reveals

**Two Slices of Ham a Day Can Raise Type 2 Diabetes Risk by 15%, Cambridge-Led Study Reveals**

A groundbreaking global study led by researchers at the University of Cambridge has found that consuming just two slices of ham a day could increase the risk of developing type 2 diabetes by 15%. The study, which analyzed data from nearly 2 million people across the world, offers the most comprehensive evidence yet of the connection between red and processed meat consumption and the rising incidence of type 2 diabetes.

Published in the *Lancet Diabetes & Endocrinology* journal, the research highlights the dangers posed by dietary habits, with processed and red meats such as ham, sausages, and steaks being directly linked to an increased risk of the disease. Type 2 diabetes is already a global health crisis, affecting more than 400 million people and contributing to severe complications such as blindness, kidney failure, heart attacks, strokes, and amputations.

The researchers discovered that regular consumption of 50g of processed meat per day—equivalent to two slices of ham—raised the risk of type 2 diabetes by 15% over the next decade. Meanwhile, eating 100g of unprocessed red meat daily, the size of a small steak was associated with a 10% increased risk of the disease.

The findings are based on a meta-analysis of data from 31 study groups, spanning populations in Europe, the Americas, Southeast Asia, the eastern Mediterranean, and the western Pacific. The research was conducted through InterConnect, a project funded by the EU to delve deeper into the links between diabetes, obesity, and dietary factors in different populations.

Senior author of the study, Prof. Nita Forouhi of the University of Cambridge, emphasized the importance of the research: “Our study provides the most comprehensive evidence to date that supports recommendations to limit processed and red meat consumption to reduce type 2 diabetes cases globally.” The study also indicated a moderate increase in risk with poultry consumption, although this finding was less consistent.

Experts not involved with the research echoed the need for dietary caution. Prof. Naveed Sattar from the University of Glasgow stated, "This well-conducted study adds to a growing body of evidence that reducing red and processed meats could protect not only against heart disease but also against type 2 diabetes." Dr. Duane Mellor of Aston University added that the key to reducing diabetes risk lies in a balanced diet rich in vegetables, fruits, legumes, and regular physical activity.

The study is particularly relevant to the UK, where the NHS advises limiting daily red and processed meat consumption to 70g or less. The findings reinforce the push for dietary reforms as part of broader public health efforts to combat the global rise in type 2 diabetes.

Despite the study proving only an association rather than causation, the evidence aligns with current recommendations for reducing red meat intake. Health professionals are urging people to adopt diets heavier in plant-based foods and lighter on red and processed meats.

As the battle against type 2 diabetes intensifies, experts agree that making informed dietary choices—along with maintaining an active lifestyle—can help mitigate the risk and potentially reverse the upward trend of this dangerous disease.

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