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 ...

There was an association between heme iron intake, but not non-heme iron intake, and an increased risk for T2D. HealthDay News — Heme iron intake is associated with an increased risk for type 2 ...

The new U.S. Dietary Guidelines emphasize animal-based protein over plant-based. What are the pros and cons of each? Here’s what the science says.

Burger lovers may flip out over this news. A new Harvard study establishes a “significant” link between a key component in red meat and an increased risk of Type 2 diabetes. Iron is essential for ...

In a recent study published in Nature Metabolism, researchers combine traditional clinical indicators with cutting-edge metabolomics data to investigate the processes underlying dietary heme iron ...

Higher intake of heme iron, which is found in red meat and other animal products, may significantly increase the risk of type 2 diabetes, according to a new study. Researchers found that those who ...

Researchers identified a significant link between heme iron—iron found in red meat and other animal products —and risk of type 2 diabetes (T2D), as well as the metabolic pathways underlying the link.

Heme iron intake accounts for considerable proportion of the T2D link from unprocessed red meat and specific dietary patterns. (HealthDay News) — Heme iron intake is associated with an increased risk ...