虽然以往的研究也发现红肉摄入与II型糖尿病存在联系，但这项新研究被认为是研究员首次追踪到长时间内红肉摄入的变化与罹患II型糖尿病风险的关系。参与研究者在研究开始时详细填写了有关自己所摄入饮食类型的调查问卷，随后每四年接受一次调查问卷。该分析研究了约20年的数据。

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.

总的来说，研究表明，四年内红肉日摄入量每增加半份，随后四年罹患II型糖尿病的风险就会比红肉摄入量无变化的人 高出48%。

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.

不过，同期内减少相同红肉摄入量者随后四年罹患II型糖尿病的风险并未下降，但更长时间内减少红肉摄入量令患病风险减少了14%。

The changes were independent of other factors such as body weight and overall diet quality.

这些变化排除了体重和整体饮食质量等其他因素的影响。

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