Plant protein is strongly linked with diabetes risk reduction, while animal protein (especially processed and red meats) has been strongly associated with increased diabetes risk.
Legumes are rich sources of antioxidants, fiber, and phytochemicals, whereas meats have few to none of these healthful components. In addition, red and processed meats are high in substances associated with inflammation and oxidative stress, such as carnitine (which forms trimethylamine N-oxide, known as TMAO), chemical contaminants, heme iron, N-glycolylneuraminic acid (Neu5Gc), and saturated fat.
