RT Journal Article
T1 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.
A1 Ibsen, Daniel B
A1 Steur, Marinka
A1 Imamura, Fumiaki
A1 Overvad, Kim
A1 Schulze, Matthias B
A1 Bendinelli, Benedetta
A1 Guevara, Marcela
A1 Agudo, Antonio
A1 Amiano, Pilar
A1 Aune, Dagfinn
A1 Barricarte, Aurelio
A1 Ericson, Ulrika
A1 Fagherazzi, Guy
A1 Franks, Paul W
A1 Freisling, Heinz
A1 Quiros, Jose R
A1 Grioni, Sara
A1 Heath, Alicia K
A1 Huybrechts, Inge
A1 Katze, Verena
A1 Laouali, Nasser
A1 Mancini, Francesca
A1 Masala, Giovanna
A1 Olsen, Anja
A1 Papier, Keren
A1 Ramne, Stina
A1 Rolandsson, Olov
A1 Sacerdote, Carlotta
A1 Sanchez-Perez, Maria-Jose
A1 Santiuste, Carmen
A1 Simeon, Vittorio
A1 Spijkerman, Annemieke M W
A1 Srour, Bernard
A1 Tjønneland, Anne
A1 Tong, Tammy Y N
A1 Tumino, Rosario
A1 van der Schouw, Yvonne T
A1 Weiderpass, Elisabete
A1 Wittenbecher, Clemens
A1 Sharp, Stephen J
A1 Riboli, Elio
A1 Forouhi, Nita G
A1 Wareham, Nick J
K1 Aged
K1 Diet
K1 Humans
K1 Red Meat
K1 Yogurt
AB 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. 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. 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. 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.
PB American Diabetes Association
YR 2020
FD 2020-07-24
LK http://hdl.handle.net/10668/16183
UL http://hdl.handle.net/10668/16183
LA en
NO Ibsen DB, Steur M, Imamura F, Overvad K, Schulze MB, Bendinelli B, et al. 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. Diabetes Care. 2020 Nov;43(11):2660-2667.
DS RISalud
RD Apr 13, 2025