retail news in context, analysis with attitude

The Wall Street Journal this morning reports that a new study from the National University of Singapore suggests that "people who increased their consumption of red meat during a four-year period were more likely to develop Type 2 diabetes in a subsequent four-year period, according to an analysis involving about 150,000 people."

The story goes like this:

"While prior studies have also found a link between red-meat consumption and the development of Type 2 diabetes, the new analysis is believed to be the first time researchers have tracked changes in red-meat consumption over time with the risk of developing Type 2 diabetes ... Broadly, the study showed that, compared with a group of people who had no change in red-meat intake, increasing red-meat consumption by more than a half-serving per day over a four-year period was associated with a 48% increase in the risk of developing Type 2 diabetes during the next four years.

"However, reducing red-meat consumption by the same amount during the same time period didn't cut the risk of diabetes during the next four years. It did reduce the risk by 14% over a longer time period, though. The changes were independent of other factors such as body weight and overall diet quality."
KC's View:
We've actually had kind of as remarkable shift in our household. Because I'm in my late fifties, I've been trying to eat healthier. (Stories like this just make the movement easier.) Red meat prices are going up. And suddenly, my kids - who not long ago had no interest in eating fish - have started liking things like salmon and swordfish. And so, our diet has started to evolve. We're nowhere near becoming pescetarians, but I have to admit that red meat is becoming less critical to our diets. And I wonder how many other families are making similar shifts, for all sorts of reasons.