Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes
Maukonen M, Harald K, Kaartinen NE, Tapanainen H, Albanes D, Eriksson J, Härkänen T, Jousilahti P, Koskinen S, Päivärinta E, Suikki T, Tolonen H, Pajari AM, Männistö S
Scientific reports · 11 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
- Government
- Academy of Finland
- Government
- Strategic Research Council
- Government
- the Strategic Research Council at the Academy of Finland
- Grants
- Academy of Finland (327698); Strategic Research Council (327698); Strategic Research Council (327699); Academy of Finland (307907)
Based on 3 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2023-04-11 · Sci Rep · vol. 13 · issue 1 · p. 5874
- Publisher
- Nature Portfolio
- Cited
- 19 citations · more than 92% of similar papers · 3.5× the field average
- Impact
- Top 10% most cited in its field
- References
- 35 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Agriculture Sustainability and Environmental Impact · Consumer Attitudes and Food Labeling · Nutritional Studies and Diet
- Keywords
- Substitution (logic), Red meat, Type 2 diabetes, Food science, Diabetes mellitus, Medicine, Biology, Computer science, Endocrinology
- MeSH
- humans, vegetables, diabetes mellitus, type 2, diet, prospective studies, meat, adult, female, male
14 authors
From FI, US, SG
- Mirkka Maukonen · correspondingFinnish Institute for Health and Welfare
- Kennet HaraldFinnish Institute for Health and Welfare
- Niina E. KaartinenFinnish Institute for Health and Welfare
- Heli TapanainenFinnish Institute for Health and Welfare
- Demetrius AlbanesNational Cancer Institute
- Johan Gunnar ErikssonUniversity of Helsinki; National University of Singapore; Helsinki University Hospital; Singapore Institute for Clinical Sciences; Folkhälsans Forskningscentrum
Abstract
High consumption of red and processed meat has been associated with increased type 2 diabetes (T2D) risk. These kinds of diets are also environmentally unsustainable. We examined a modeled association between a partial substitution of red meat or processed meat with plant-based foods (legumes, vegetables, fruit, cereals, or a combination of these) and T2D risk among Finnish adults. We used pooled data from five Finnish cohorts (n = 41,662, 22% women, aged ≥ 25 years, 10.9 years median follow-up with 1750 incident T2D cases). Diet was assessed by a validated food frequency questionnaire. In the substitution models, 100 g/week of red meat or 50 g/week of processed meat were substituted with similar amounts of plant-based substitutes. Cohort-specific hazard ratios (HRs) were estimated by Cox proportional hazards multivariable model and pooled using a two-staged random-effects model. We observed small, but statistically significant, reductions in T2D risk in men when red or processed meat were partially substituted with fruits (red meat: HR 0.98, 95% CI 0.97-1.00, P = 0.049, processed meat: 0.99, 0.98-1.00, P = 0.005), cereals (red meat: 0.97, 0.95-0.99, P = 0.005, processed meat: 0.99, 0.98-1.00, P = 0.004) or combination of plant-based foods (only processed meat: 0.99, 0.98-1.00, P = 0.004) but not with legumes or vegetables. The findings of women were similar but not statistically significant. Our findings suggest that even small, easily implemented, shifts towards more sustainable diets may reduce T2D risk particularly in men.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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