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New Study: Bacon Increases Diabetes Risk by 50 Percent

According to a new study by the Harvard School of Public Health, published in the American Journal of Clinical Nutrition, even modest consumption of red or processed meat significantly increases the risk of type 2 diabetes – an illness that can cause debilitating health problems, including blindness, kidney failure, heart attacks and strokes.

Researchers looked at the health records and diets of more than 440,000 men and women, spanning a period of between 14 and 28 years, and discovered that eating just 50 grams of meat a day – the equivalent of two slices of bacon, one sausage or a small hamburger – increases the likelihood of developing type 2 diabetes by more than 50 percent.

In an article that appeared in Scientific American, Frank Hu, a professor of nutrition and epidemiology at the Harvard School of Public Health and co-author of the new paper, says that red meat is actually “one of the most well-established dietary risk factors” for diabetes.

Luckily, with a seasoned tempeh fakin’ bacon and other great-tasting products from companies like Lightlife, compassionate and health-conscious former bacon enthusiasts can still have the tastes and textures they know and love without the risk of disease or cruelty to animals associated with the “real” thing.