A study conducted by Prof. Shira Zelber-Sagi of the Israeli University of Haifa and his fellow researchers suggests that people who consume large amounts of red meat have high chances of contracting chronic liver disease and insulin resistance, a diabetes risk factor. This risk increases specially with the consumption of red meat that is well done.
The team leading the study, had researched the data on 789 adults who completed questionnaires and survey regarding their eating and cooking habits and also underwent liver ultrasound and other lab tests for insulin resistance.
Overall, 39 percent of the people who participated in the research were found to have non-alcoholic fatty liver disease (NAFLD) and 31 percent people had insulin resistance.
People who ate more well done and processed red meat than at least half of the other participants were 47 percent more likely to contract the liver disease and 55 percent more likely to have insulin resistance.