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Eating more red meat over time raises the risk of getting Type 2 diabetes, while cutting back reduces the danger, research showed. Consuming an additional half-serving a day of red meat during a four-year period increased a person’s chance of developing diabetes by 48 percent in the subsequent four years, according to a study today in JAMA Internal Medicine. Reducing red meat consumption lowered diabetes risk long term, said lead study author An Pan.
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