Modelling the replacement of red and processed meat with plant-based alternatives and the estimated effect on insulin sensitivity in a cohort of Australian adults
Goode JP, Smith KJ, Breslin M, Kilpatrick M, Dwyer T, Venn AJ, Magnussen CG
The British journal of nutrition · 3 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 (classified by our AI screen)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- Nonprofit
- Tasmanian Community Fund
- Government
- Medical Research Council
- Government
- National Health and Medical Research Council
- Grants
- Tasmanian Community Fund (D0013808); National Health and Medical Research Council (544923); National Health and Medical Research Council (211316); National Health and Medical Research Council (1128373)
Based on 3 listed funder(s).
Publication
- Published
- 2023-11-20 · Br J Nutr · vol. 131 · issue 6 · pp. 1084–1094
- Publisher
- Cambridge University Press
- Cited
- 8 citations · more than 81% of similar papers · 1.5× the field average
- References
- 84 works
- Access
- Open access (hybrid journal) · CC-BY
- Research areas
- Agriculture Sustainability and Environmental Impact · Nutritional Studies and Diet · Diet and metabolism studies
- Keywords
- Red meat, Insulin resistance, Refined grains, Insulin, Population, Cohort, Medicine, Waist, Type 2 diabetes, Insulin sensitivity, Cohort study, Biology, Environmental health, Obesity, Food science, Biotechnology, Diabetes mellitus, Internal medicine, Endocrinology
- MeSH
- humans, diabetes mellitus, type 2, insulin resistance, diet, risk factors, meat products, adult, middle aged, australia, female, male, red meat, australasian people, meat substitutes
7 authors
From AU, GB, FI
- James P. Goode · correspondingUniversity of Tasmania
- Kylie J. SmithUniversity of Tasmania
- Monique C. BreslinUniversity of Tasmania
- Michelle KilpatrickUniversity of Tasmania
- Terence DwyerUniversity of Tasmania; University of Oxford; Murdoch Children's Research Institute
- Alison VennUniversity of Tasmania
Abstract
Dietary guidelines are increasingly promoting mostly plant-based diets, limits on red meat consumption, and plant-based sources of protein for health and environmental reasons. It is unclear how the resulting food substitutions associate with insulin resistance, a risk factor for type 2 diabetes. We modelled the replacement of red and processed meat with plant-based alternatives and the estimated effect on insulin sensitivity. We included 783 participants (55 % female) from the Childhood Determinants of Adult Health study, a population-based cohort of Australians. In adulthood, diet was assessed at three time points using FFQ: 2004–2006, 2009–2011 and 2017–2019. We calculated the average daily intake of each food group in standard serves. Insulin sensitivity was estimated from fasting glucose and insulin concentrations in 2017–2019 (aged 39–49 years) using homoeostasis model assessment. Replacing red meat with a combination of plant-based alternatives was associated with higher insulin sensitivity (β = 10·5 percentage points, 95 % CI (4·1, 17·4)). Adjustment for waist circumference attenuated this association by 61·7 %. Replacing red meat with either legumes, nuts/seeds or wholegrains was likewise associated with higher insulin sensitivity. Point estimates were similar but less precise when replacing processed meat with plant-based alternatives. Our modelling suggests that regularly replacing red meat, and possibly processed meat, with plant-based alternatives may associate with higher insulin sensitivity. Further, abdominal adiposity may be an important mediator in this relationship. Our findings support advice to prioritise plant-based sources of protein at the expense of red meat consumption.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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