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High Protein Intake Can Increase Your Risk of Type 2 Diabetes

Specialists have long noted that certain people have an increased risk of developing type 2 diabetes. Those people include middle-aged individuals, pregnant women, those with low cholesterol, people with high blood pressure, members of certain ethnic groups, and people who have a family history of the disease. Recent studies have shown definitive proof that people who eat large amounts of animal protein are at risk for developing type 2 diabetes, as well. A European specialist conducted a study of more than 11,000 people. The results were sufficient enough to place high protein intake on the avoidance radar.

Monique Van Nielen and a group of researchers from the Netherlands conducted the research. The team conducted the studies over a period of 12 years. They monitored 11,000 people who eventually developed type 2 diabetes. They also assessed 15,000 people who did not have type 2 diabetes.

The participants had an average animal protein intake of approximately 90 grams per day. The recommended protein intake for an adult male is only 56 grams per day, according to the Institute of Medicine. Even a malnourished pregnant female should only consume 71 grams of protein per day. Therefore, the test study participants were taking in more than the necessary amount of protein on the average.

The tests concluded that the participants who ate approximately 78 grams of animal protein per day were 22 percent more likely to develop diabetes type 2 than the ones who ate 36 grams of protein per day. The participants who ate as much as 111 grams of protein per day were 17 percent more likely to develop diabetes than the ones who took in 72 grams of protein per day. The calculations hinted that the chances of developing type 2 diabetes increases roughly 6 percent with each additional 10 grams of protein per day.

Researchers measured the effects of animal protein and plant protein. Animal protein was the culprit in causing the type 2 diabetes risk spike. Plant protein seemed to have no effect on the risk for the development of type 2 diabetes. In fact, the increased ingestion of plant protein can lower the chances of developing the disease. Previous research confirmed that plant protein such as the ones that come from legumes and nuts can reduce a person’s chances of developing diabetes.

Dr. Paoli Magni from the University of Milan in Italy had a great deal of input regarding protein and the prevention of type 2 diabetes. He was not involved in the recent studies, but he suggested that consumers should cut down their consumption of cold cuts, preserved meats and cheeses. Additionally, he recommended replacing some animal protein products such as red meats with plant protein products such as legumes and whole grains. The protein shift could balance the body’s processes and avoid adverse reactions and disease development. Dr. Magni also suggested that consumers should use proactive shopping methods and closely examine the protein content in any purchased goods.


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