DIABETES Q AND A

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DIABETES Q AND A:

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QUESTION:

Is it true that sausage and other processed

meats are linked with risk of diabetes?

ANSWER:

Yes, several large population studies now link greater

consumption of processed meats with increased risk of type 2

diabetes. Processed meats are those that are salted, cured

or smoked or contain preservatives (such as nitrite- or

nitrate-based products). Common examples of processed meat in

the United States are bacon, sausage, hot dogs, processed canned

meats, ham and packaged lunchmeats. Scientists have identified

several potential mechanisms that could explain the convincing

link between processed meats and greater risk of colorectal cancer.

Risk of type 2 diabetes increases with overweight, so processed

meats' high content of fat (and therefore calories) could

explain part of the link to diabetes risk. However, even after

adjusting for weight and some other aspects of eating habits,

people who consume the most processed meat show at least

45 to 60 percent greater risk of developing type 2 diabetes.

Researchers hypothesize that nitrite-based preservatives form

nitrosamine compounds within our gut increase cancer risk,

and these nitrosamines also damage the cells of the pancreas

responsible for producing insulin. Another potential explanation

for the diabetes link involves formation during meat processing

of compounds called advanced glycation endproducts (AGEs) that

seem to increase low-grade inflammation and oxidative stress

and both of these conditions promote a metabolic environment

that can lead to type 2 diabetes.

You may also be interested in reading:

Who Gets Diabetes?

http://diabeticgourmet.com/articles/133.shtml

'All that I have seen teaches me to trust God for all I have not seen.'

~Sugar