Replacing the consumption of red meat with other major dietary protein sources and risk of type 2 diabetes mellitus: a prospective cohort study
Würtz AML, Jakobsen MU, Bertoia ML, Hou T, Schmidt EB, Willett WC, Overvad K, Sun Q, Manson JE, Hu FB, Rimm EB
The American journal of clinical nutrition · 44 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cohort study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- University or hospital
- Brigham and Women's Hospital
- Government
- Strategiske Forskningsråd
- Government
- Innovationsfonden
- Government
- Dana Ilmu Pengetahuan Indonesia
- Government
- National Institutes of Health
- Government
- National Cancer Institute
- Government
- National Institute of Diabetes and Digestive and Kidney Diseases
- Government
- NIDDK NIH HHS
- Government
- NIH
- Government
- Danish Council for Strategic Research
- Government
- NCI NIH HHS
- Government
- Innovation Fund Denmark
- Grants
- Strategiske Forskningsråd (0603-00488B); National Institute of Diabetes and Digestive and Kidney Diseases (P30DK046200); National Cancer Institute (UM1 CA186107); National Cancer Institute (U01 CA176726); Innovationsfonden (0603-00488B); National Institutes of Health (U01-CA167552); National Institutes of Health (DK46200); National Institutes of Health (U01-CA176726); National Institutes of Health (P30-DK46200); National Institutes of Health (CA176726); National Institutes of Health (UM1‐CA‐186107); National Institutes of Health (DK112940); National Institutes of Health (CA-167552); National Institutes of Health (CA186107)
Based on 12 listed funder(s).
Publication
- Published
- 2020-09-17 · Am J Clin Nutr · vol. 113 · issue 3 · pp. 612–621
- Publisher
- Elsevier BV
- Cited
- 59 citations · more than 97% of similar papers · 6.0× the field average
- Impact
- Top 10% most cited in its field
- References
- 54 works
- Access
- Free to read
- Research areas
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Fatty Acid Research and Health
- Keywords
- Type 2 Diabetes Mellitus, Red meat, Prospective cohort study, Medicine, Diabetes mellitus, Type 2 diabetes, Consumption (sociology), Cohort, Cohort study, Environmental health, Internal medicine, Food science, Endocrinology, Biology, Art
- MeSH
- animals, humans, diabetes mellitus, type 2, dietary proteins, diet, proportional hazards models, risk factors, cohort studies, prospective studies, adult, aged, middle aged, female, male, red meat
11 authors
From US, DK
- Anne Mette Lund WürtzHarvard University; Aarhus University
- Marianne Uhre JakobsenAarhus University; Technical University of Denmark
- Monica L. BertoiaBrigham and Women's Hospital; Harvard University
- Tao HouHarvard University
- Erik Berg SchmidtAalborg University Hospital
- Walter Churchill WillettBrigham and Women's Hospital; Harvard University
Abstract
Background
Greater consumption of red meat has been associated with a higher risk of type 2 diabetes mellitus (T2DM). A decreased intake of red meat and simultaneous increased intake of other high-protein foods may be associated with a lower risk of T2DM. These analyses of specific food replacements for red meat may provide more accurate dietary advice.
Objective
We examined the association between a decrease in intake of red meat accompanied by an increase in other major dietary protein sources and risk of T2DM.
Methods
We prospectively followed 27,634 males in the Health Professionals Follow-up Study, 46,023 females in the Nurses' Health Study, and 75,196 females in the Nurses' Health Study II. Diet was assessed by a validated FFQ and updated every 4 y. Cox proportional hazards models adjusted for T2DM risk factors were used to model the food replacements. We calculated HRs and 95% CIs for the T2DM risk associated with replacements of 1 daily serving of red meat with another protein source.
Results
During 2,113,245 person-years of follow-up, we identified 8763 incident T2DM cases from 1990 to 2013. In the pooled analyses, a decrease in total red meat intake during a 4-y period replaced with another common protein food was associated with a lower risk of T2DM in the subsequent 4-y period. The HR (95% CI) per 1 serving/d was 0.82 (0.75, 0.90) for poultry, 0.87 (0.77, 0.98) for seafood, 0.82 (0.78, 0.86) for low-fat dairy, 0.82 (0.77, 0.86) for high-fat dairy, 0.90 (0.81, 0.99) for eggs, 0.89 (0.82, 0.98) for legumes, and 0.83 (0.78, 0.89) for nuts. The associations were present for both unprocessed and processed red meat, although stronger for the replacement of processed red meat.
Conclusions
Replacing red meat consumption with other protein sources was associated with a lower risk of T2DM.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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