Willmann C, et al. - Since increased red meat intake has shown relation to a higher risk of type 2 diabetes, whereas an increased fiber intake has been found to be associated with a lower risk in epidemiological studies, researchers performed this prospective, randomized, and controlled dietary intervention study over 6 mo to determine the impacts of these nutritional factors on glucose and lipid metabolism, body-fat distribution, and liver fat content in subjects at increased risk of type 2 diabetes. They asked all groups to decrease their daily caloric intake by 400 kcal. The “control” group, comprising 40 subjects, only had this requirement. Avoiding intake of red meat was intended by the “no red meat” group (N = 48), and the “fiber” group (N = 44) increased intake of fibers to 40 g/d. Findings revealed a marked improvement in glucose metabolism and body-fat composition, including liver-fat content, as a result of caloric restriction. Changes in ferritin levels might mediate the marked reduction in liver fat. No additional improvement in cardiometabolic risk parameters was observed with reduced red meat intake and increased fiber intake, as observed in the context of caloric restriction.