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 12, 2025