Researchers followed over 15,000 Swedish children from birth into adulthood to see if eating red meat—especially beef—might increase the chance of developing type 1 diabetes. They found that eating more beef around age 5 was linked to higher diabetes risk, but only for kids with certain genes that make them more likely to get diabetes or who had family members with the disease. Eating beef during pregnancy or at age 1 didn’t show this connection. The findings suggest that for some children, beef consumption might play a role in type 1 diabetes development, though more research is needed to understand why.

The Quick Take

  • What they studied: Whether eating red meat (beef, pork, and sausage) during pregnancy and childhood affects the risk of developing type 1 diabetes, especially in children with genetic risk factors.
  • Who participated: 15,717 children born in Southeast Sweden who were tracked from birth until ages 24-26 years. Researchers asked parents about what the children ate at different ages through food surveys.
  • Key finding: Kids who ate more beef around age 5 had a 29% higher risk of developing type 1 diabetes compared to those who ate less beef. This connection was strongest in children with high-risk genes or a family history of diabetes.
  • What it means for you: If you have a family history of type 1 diabetes or carry certain genes that increase risk, limiting beef consumption around age 5 might be worth discussing with your doctor. However, this is one study and more research is needed before making major dietary changes.

The Research Details

This was a long-term follow-up study called a cohort study, where researchers tracked the same group of children over many years. Parents filled out food questionnaires when their children were at different ages—during pregnancy, and when the children were 1, 2.5, and 5 years old. The researchers then checked national health records to see which children developed type 1 diabetes as they grew up. They used statistical methods to compare how much red meat children ate and whether this connected to diabetes development.

The researchers also looked at whether children’s genes affected the results. Some children carry genes that make them more likely to develop type 1 diabetes (called high-risk HLA genotypes), while others have genes that lower their risk. The team analyzed the data separately for these different genetic groups to see if red meat affected them differently.

This research approach is valuable because it follows real children over a long time period rather than just looking at a snapshot. This helps researchers understand whether what kids eat actually affects their diabetes risk as they grow up. By looking at genetic information, the study can help identify which children might be most affected by diet choices.

This study has several strengths: it included a large number of children (over 15,000), followed them for many years, and used national health records to confirm diabetes diagnoses rather than relying on memory. However, the study relied on parents remembering and reporting what their children ate, which can sometimes be inaccurate. The findings for beef at age 5 were statistically significant, meaning they’re unlikely to be due to chance, but the associations at other ages were weaker or not significant.

What the Results Show

The main finding was that eating more beef at age 5 was associated with a 29% increased risk of type 1 diabetes. This means that among children who ate beef frequently, about 29% more cases of diabetes occurred compared to children who ate it less often. This association was particularly strong in two groups: children with high-risk genes (40% increased risk) and children whose parents or siblings had type 1 diabetes (56% increased risk).

Interestingly, eating beef at younger ages (during pregnancy and at age 1) showed no connection to diabetes risk. Similarly, eating pork and sausage at any age didn’t show a meaningful link to diabetes development. This suggests that the timing of beef consumption might matter, and that beef specifically—rather than all red meat—may be the relevant factor.

The researchers also found that the connection between beef and diabetes was much weaker or absent in children with low-risk genes who didn’t have a family history of diabetes. This suggests that genetic background plays an important role in whether beef consumption might affect diabetes risk.

At age 2.5, there was a slight tendency toward increased diabetes risk with more beef consumption (12% higher), but this wasn’t statistically significant, meaning it could have happened by chance. This suggests that age 5 might be a particularly important time when beef consumption could influence diabetes development in at-risk children. The study found no meaningful associations between any red meat consumption during pregnancy and later diabetes risk, suggesting that maternal diet may be less important than the child’s own diet during early childhood.

Previous research on red meat and type 1 diabetes has been limited and inconsistent. This study adds important new information by examining different ages and genetic risk groups separately. The finding that beef specifically—rather than all red meat—matters is new and suggests that researchers should look more carefully at what’s in beef that might trigger diabetes in genetically vulnerable children. The study also confirms what some previous research suggested: that genetic factors play a major role in determining who is at risk.

The study relied on parents filling out food questionnaires, which can be imperfect—people may forget what their children ate or estimate portions incorrectly. The study was conducted in Sweden, so the results might not apply to children in other countries with different diets and genetics. While the study found an association between beef and diabetes at age 5, it cannot prove that beef actually causes diabetes; other factors could explain the connection. The researchers couldn’t account for all possible factors that might influence diabetes risk, such as infections or other dietary components.

The Bottom Line

For families with a history of type 1 diabetes or children with high-risk genes: Consider moderating beef consumption around age 5, though this should be discussed with your pediatrician or dietitian. For other families: There is currently no strong evidence to change beef consumption based on this single study. More research is needed before making broad dietary recommendations.

Parents of children with a family history of type 1 diabetes should pay attention to this research. Children who have been identified as carrying high-risk diabetes genes should also be considered. General population parents can note this finding but don’t need to make immediate changes based on one study. People already diagnosed with type 1 diabetes won’t be affected by this research, as it focuses on prevention in at-risk children.

Type 1 diabetes typically develops gradually over months to years. If dietary changes were made, it could take several years to see whether they reduce diabetes risk, which is why long-term studies like this one are so important. Benefits wouldn’t be immediate but could potentially prevent disease development over childhood.

Want to Apply This Research?

  • For at-risk families: Track beef consumption frequency (servings per week) for children ages 3-6 years, noting the type of beef (ground, steak, processed) and correlating with any diabetes screening results or symptoms.
  • If a child has high-risk genes or family history: Gradually reduce beef servings from 3+ times weekly to 1-2 times weekly around ages 2.5-5, replacing with other protein sources like chicken, fish, beans, or dairy products.
  • Set quarterly check-ins to review beef consumption patterns and any new health information. For high-risk children, coordinate with healthcare providers on diabetes screening schedules and adjust dietary tracking based on medical recommendations.

This research suggests a possible connection between beef consumption at age 5 and type 1 diabetes risk in genetically vulnerable children, but it does not prove beef causes diabetes. This study should not be used to diagnose or treat any condition. Parents concerned about their child’s diabetes risk should consult with their pediatrician or a registered dietitian before making significant dietary changes. Type 1 diabetes is a complex disease influenced by many factors including genetics, infections, and immune system function—diet is just one potential piece. Anyone with questions about their individual risk should speak with a healthcare provider who knows their family history and genetic background.