Title

Correlation Between Red and Processed Meat and Type 2 Diabetes

School Name

Center for Advanced Technical Studies

Grade Level

12th Grade

Presentation Topic

Physiology and Health

Presentation Type

Non-Mentored

Abstract

Type 2 diabetes is highest among African American men and women. Physicians alert individuals to reduce their sugar intake, but there are natural and added sugars in foods that most type 2 diabetics do not consider such as processed meat and red meat. African American men, women, and young adults who consume large amounts of red meat and processed meat on a daily basis have a higher risk of contracting type 2 diabetes because of the processed and added sugars in the meat. I will be distributing a questionnaire to 200 African American subjects. The questionnaire will ask the participant to select one of the three listed age groups, followed by how much red meat they approximately consume in a week, concluded with if they have diabetes, prediabetes, or do not have the disease at all. The questionnaire will be distributed in Irmo, Columbia, and the West Columbia area at churches and doctor's offices. The data will be analyzed, graphed, and then conclusions will be recorded. The data will be represented by percentages and the units will be out of the total amount of people who particpated (300). If the graphs show that majority of the diabetics and prediabetics consume large amounts of red and processed meat, then the hypothesis will be supported by the data findings. The hypothesis will only be refuted if the graph shows that majority of the diabetics and prediabetics do not consume a large or medium amount of red meat. Future work would be to bring more awareness to an underlying cause of type 2 diabetes.

Location

Neville 121

Start Date

4-14-2018 11:00 AM

Presentation Format

Oral and Written

COinS
 
Apr 14th, 11:00 AM

Correlation Between Red and Processed Meat and Type 2 Diabetes

Neville 121

Type 2 diabetes is highest among African American men and women. Physicians alert individuals to reduce their sugar intake, but there are natural and added sugars in foods that most type 2 diabetics do not consider such as processed meat and red meat. African American men, women, and young adults who consume large amounts of red meat and processed meat on a daily basis have a higher risk of contracting type 2 diabetes because of the processed and added sugars in the meat. I will be distributing a questionnaire to 200 African American subjects. The questionnaire will ask the participant to select one of the three listed age groups, followed by how much red meat they approximately consume in a week, concluded with if they have diabetes, prediabetes, or do not have the disease at all. The questionnaire will be distributed in Irmo, Columbia, and the West Columbia area at churches and doctor's offices. The data will be analyzed, graphed, and then conclusions will be recorded. The data will be represented by percentages and the units will be out of the total amount of people who particpated (300). If the graphs show that majority of the diabetics and prediabetics consume large amounts of red and processed meat, then the hypothesis will be supported by the data findings. The hypothesis will only be refuted if the graph shows that majority of the diabetics and prediabetics do not consume a large or medium amount of red meat. Future work would be to bring more awareness to an underlying cause of type 2 diabetes.