Micronutrients & recovery
Higher intake of heme iron (found in meat) is significantly associated with an increased risk of developing type 2 diabetes, whereas total, non-heme, or supplemental iron intakes are not.
If you are concerned about type 2 diabetes risk, the source of your iron matters. High intake of heme iron (from meat) is linked to higher risk, while total, non-heme, or supplemental iron are not. You do not need to eliminate all iron sources, but being mindful of high heme iron intake may be a prudent dietary strategy.
A meta-analysis of five studies showed that higher intake of heme iron was associated with a significantly greater risk of T2DM... no significant association was seen between dietary total iron intake and risk of T2DM... neither of these studies found a significant association between supplemental iron or the summed iron intake and the risk of T2DM.
Why this rating
Based on a meta-analysis of 11 prospective cohort studies with large sample sizes and adjustment for confounders, though observational data cannot prove causation.
Source
Dietary iron intake, body iron stores, and the risk of type 2 diabetes: a systematic review and meta-analysis
Wei Bao et al. · BMC Medicine · 2012
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