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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. 据一项涉及约15万人的分析显示，四年时间内增加红肉摄入量的人在随后四年内更有可能罹患II型糖尿病。 The analysis, led by researchers at the National University of Singapore, took data from three long-running Harvard University studies involving mostly nurses and doctors. The results were published online Monday in JAMA Internal Medicine, a journal of the American Medical Association. The studies were funded by grants from the National Institutes of Health. 该分析由新加坡国立大学(National University of Singapore)的研究员带头进行，从哈佛大学(Harvard University)三项主要涉及护士和医生的长期研究中获取数据。研究结果于6月17日发表在美国医学会(American Medical Association)旗下的《美国医学会杂志•内科学》(JAMA Internal Medicine) 网站上。这些研究由来自美国国立卫生研究院(National Institutes of Health)的津贴资助。 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. Study participants filled out detailed questionnaires about the types of food and drinks they consumed at the beginning of the study and every four years. The analysis looked at some 20 years of data. | 
