Significant link found between heme iron, found in red meat and other animal products, and type 2 diabetes risk
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Higher intake of heme iron, the type found in red meat and other animal products — as opposed to non-heme iron, found mostly in plant-based foods — was associated with a higher risk of developing type 2 diabetes (T2D) in a new study. While the link between heme iron and T2D has been reported previously, the study’s findings more clearly establish and explain the link.
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