Pan et al. (2011) researched the consumption of red meat in relation to type 2 diabetes (T2D). The research aimed at identifying the likelihood of contracting diabetes as a result of consuming red meat. The researchers followed a cohort of about four million people in order to document the cases of T2D that were discovered. The population included dentists, pharmacists, and physicians among other professionals. The target population was varied across age and gender in order to allow reliability. Results showed that eleven percent of the people suffering from T2D acquire the disease through obesity and physical inactivity. In addition, the researchers found that the consumption of processed and unprocessed red meat had a weak correlation to the acquisition of type 2 diabetes. The strength of this research is based on the effort of determining the effect of eating behavior on health. It forms a base of warning people against the consumption of diets that can lead to poor health. However, the research exhibits some weaknesses that limit its scope. For example, the research has only focused on the relationship between red meat and T2D. This shows disregard for other types of diabetes.
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In light of reporting the findings of this research, the Times Healthland gave a detailed report on the various aspects of this research. First, the report focused on similar research that has been carried out previously. Secondly, the report presents Pan’s research as the latest research that has been carried out. The presenters articulate the most important aspects of their research including the population statistics, ways of collecting data, and the results among others (Sifferlin, 2013). Importantly, the media presentation has reported on the disadvantages of eating red meat clearly including the increment of body weight. Essentially, the report has reported on parallel research on the life of vegetarians. In my perspective, the report is satisfactory because it is categorical. First, it touches on the previous research that was carried out before the actual research was presented. Secondly, the presentation focuses on the current research and reports on the condition of vegetarians. This implies that the report forms a satisfactory ground for comparison of various fields of research. This comparison enables readers to make the right choices that concern their feeding habits. However, the report fails to give an advisory opinion to the general public. In a suggestive manner, its report almost dismisses the consumption of red meat. This implies that the general public will make divergent decisions regarding their diets. However, the availability of a direct advisory opinion that either supports or dismisses the consumption of red meat would be much helpful to the people.
Apparently, the report indicates that the consumption of red meat contributes to poor health in many ways. Many patients would interpret the report as being against the consumption of red meat. Therefore, many patients would opt to reduce or dismiss the consumption of red meat in their diets.
Essentially, all professionals should integrate this research in their subsequent research studies. In this light, it will act as prerequisite knowledge that forms the basis of research. In fact, it should be the starting point for any other research that concerns diabetes. In future research studies, researchers should try to establish the relationship between red meat and other types of diabetes. Also, it should determine the other health effects related to the consumption of red meat.
Pan, A., Sun, Q., Bernstein, A. M., Schulze, M. B., Manson, J. E., Willett, W. C. (2011). Red Meat Consumption And Risk Of Type 2 Diabetes: 3 Cohorts Of US Adults and an Updated Meta-analysis. American Journal of Clinical Nutrition, 94(4), 1088-1096.
Sifferlin, A. (2013). Eating More Red Meat Linked to Higher Risk of Type 2 Diabetes: Study | TIME.com. Health & Family | A healthy balance of the mind, body and spirit | TIME.com. Web.