Replacement of red and processed meat with other food sources of protein and the risk of type 2 diabetes in European populations: The epic-interact study
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Replacement of red and processed meat with other food sources of protein and the risk of type 2 diabetes in European populations : The epic-interact study. / Ibsen, Daniel B.; Steur, Marinka; Imamura, Fumiaki; Overvad, Kim; Schulze, Matthias B.; Bendinelli, Benedetta; Guevara, Marcela; Agudo, Antonio; Amiano, Pilar; Aune, Dagfinn; Barricarte, Aurelio; Ericson, Ulrika; Fagherazzi, Guy; Franks, Paul W.; Freisling, Heinz; Quiros, Jose R.; Grioni, Sara; Heath, Alicia K.; Huybrechts, Inge; Katze, Verena; Laouali, Nasser; Mancini, Francesca; Masala, Giovanna; Olsen, Anja; Papier, Keren; Ramne, Stina; Rolandsson, Olov; Sacerdote, Carlotta; Sánchez, Maria José; Santiuste, Carmen; Simeon, Vittorio; Spijkerman, Annemieke M.W.; Srour, Bernard; Tjønneland, Anne; Tong, Tammy Y.N.; Tumino, Rosario; van der Schouw, Yvonne T.; Weiderpass, Elisabete; Wittenbecher, Clemens; Sharp, Stephen J.; Riboli, Elio; Forouhi, Nita G.; Wareham, Nick J.
I: Diabetes Care, Bind 43, Nr. 11, 2020, s. 2660-2667.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Replacement of red and processed meat with other food sources of protein and the risk of type 2 diabetes in European populations
T2 - The epic-interact study
AU - Ibsen, Daniel B.
AU - Steur, Marinka
AU - Imamura, Fumiaki
AU - Overvad, Kim
AU - Schulze, Matthias B.
AU - Bendinelli, Benedetta
AU - Guevara, Marcela
AU - Agudo, Antonio
AU - Amiano, Pilar
AU - Aune, Dagfinn
AU - Barricarte, Aurelio
AU - Ericson, Ulrika
AU - Fagherazzi, Guy
AU - Franks, Paul W.
AU - Freisling, Heinz
AU - Quiros, Jose R.
AU - Grioni, Sara
AU - Heath, Alicia K.
AU - Huybrechts, Inge
AU - Katze, Verena
AU - Laouali, Nasser
AU - Mancini, Francesca
AU - Masala, Giovanna
AU - Olsen, Anja
AU - Papier, Keren
AU - Ramne, Stina
AU - Rolandsson, Olov
AU - Sacerdote, Carlotta
AU - Sánchez, Maria José
AU - Santiuste, Carmen
AU - Simeon, Vittorio
AU - Spijkerman, Annemieke M.W.
AU - Srour, Bernard
AU - Tjønneland, Anne
AU - Tong, Tammy Y.N.
AU - Tumino, Rosario
AU - van der Schouw, Yvonne T.
AU - Weiderpass, Elisabete
AU - Wittenbecher, Clemens
AU - Sharp, Stephen J.
AU - Riboli, Elio
AU - Forouhi, Nita G.
AU - Wareham, Nick J.
PY - 2020
Y1 - 2020
N2 - OBJECTIVE There is sparse evidence for the association of suitable food substitutions for red and processed meat on the risk of type 2 diabetes. We modeled the association between replacing red and processed meat with other protein sources and the risk of type 2 diabetes and estimated its population impact. RESEARCH DESIGN AND METHODS The European Prospective Investigation into Cancer (EPIC)-InterAct case cohort included 11,741 individuals with type 2 diabetes and a subcohort of 15,450 participants in eight countries. We modeled the replacement of self-reported red and processed meat with poultry, fish, eggs, legumes, cheese, cereals, yogurt, milk, and nuts. Country-specific hazard ratios (HRs) for incident type 2 diabetes were estimated by Prentice-weighted Cox regression and pooled using random-effects meta-analysis. RESULTS There was a lower hazard for type 2 diabetes for the modeled replacement of red and processed meat (50 g/day) with cheese (HR 0.90, 95% CI 0.83–0.97) (30 g/day), yogurt (0.90, 0.86–0.95) (70 g/day), nuts (0.90, 0.84–0.96) (10 g/day), or cereals (0.92, 0.88–0.96) (30 g/day) but not for replacements with poultry, fish, eggs, legumes, or milk. If a causal association is assumed, replacing red and processed meat with cheese, yogurt, or nuts could prevent 8.8%, 8.3%, or 7.5%, respectively, of new cases of type 2 diabetes. CONCLUSIONS Replacement of red and processed meat with cheese, yogurt, nuts, or cereals was associated with a lower rate of type 2 diabetes. Substituting red and processed meat by other protein sources may contribute to the prevention of incident type 2 diabetes in European populations.
AB - OBJECTIVE There is sparse evidence for the association of suitable food substitutions for red and processed meat on the risk of type 2 diabetes. We modeled the association between replacing red and processed meat with other protein sources and the risk of type 2 diabetes and estimated its population impact. RESEARCH DESIGN AND METHODS The European Prospective Investigation into Cancer (EPIC)-InterAct case cohort included 11,741 individuals with type 2 diabetes and a subcohort of 15,450 participants in eight countries. We modeled the replacement of self-reported red and processed meat with poultry, fish, eggs, legumes, cheese, cereals, yogurt, milk, and nuts. Country-specific hazard ratios (HRs) for incident type 2 diabetes were estimated by Prentice-weighted Cox regression and pooled using random-effects meta-analysis. RESULTS There was a lower hazard for type 2 diabetes for the modeled replacement of red and processed meat (50 g/day) with cheese (HR 0.90, 95% CI 0.83–0.97) (30 g/day), yogurt (0.90, 0.86–0.95) (70 g/day), nuts (0.90, 0.84–0.96) (10 g/day), or cereals (0.92, 0.88–0.96) (30 g/day) but not for replacements with poultry, fish, eggs, legumes, or milk. If a causal association is assumed, replacing red and processed meat with cheese, yogurt, or nuts could prevent 8.8%, 8.3%, or 7.5%, respectively, of new cases of type 2 diabetes. CONCLUSIONS Replacement of red and processed meat with cheese, yogurt, nuts, or cereals was associated with a lower rate of type 2 diabetes. Substituting red and processed meat by other protein sources may contribute to the prevention of incident type 2 diabetes in European populations.
U2 - 10.2337/dc20-1038
DO - 10.2337/dc20-1038
M3 - Journal article
C2 - 32868270
AN - SCOPUS:85093862635
VL - 43
SP - 2660
EP - 2667
JO - Diabetes Care
JF - Diabetes Care
SN - 0149-5992
IS - 11
ER -
ID: 250862972