Chinese researchers have found that substituting red meat with white meat may reduce the risk of developing diabetes, although the effect depends on a person’s initial consumption levels. The study included 12,143 adults participating in the China Health and Nutrition Survey, and the results were published in the journal Nutrients.

During the follow-up period, 687 new cases of diabetes were recorded. The analysis revealed a U-shaped relationship between both red and white meat consumption and diabetes risk: the lowest risk occurred at around 75 grams of red meat and 60 grams of white meat per day, while higher amounts were associated with increased risk.

The effect was particularly pronounced among individuals who initially consumed at least 75 grams of red meat daily. In this group, replacing 50 grams of red meat with white meat (poultry or fish) was associated with a 34% reduction in diabetes risk. No significant association was observed among participants with lower red meat intake.

The authors emphasize that the findings challenge universal recommendations to replace red meat with white meat. They suggest that a more targeted approach — focused primarily on people with high red meat consumption — may be more effective. While the study is observational and does not establish causality, it highlights the importance of considering individual dietary habits in diabetes prevention.

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