Lipidomic Markers of Processed Meat and Unprocessed Red Meat Intake and Risk of Diabetes in American Indians
Wen X, Miao G, Fretts AM, Chen M, Zhang Y, Umans JG, Cole SA, Best LG, Fiehn O, Zhao J
Diabetes care · 2 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
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- Government
- National Heart, Lung, and Blood Institute
- Government
- National Institute of Diabetes and Digestive and Kidney Diseases
- Government
- NIH HHS
- Government
- NHLBI NIH HHS
- Government
- NIDDK NIH HHS
- Grants
- National Heart, Lung, and Blood Institute (U01-HL-041652); National Heart, Lung, and Blood Institute (U01 HL041642); National Heart, Lung, and Blood Institute (R01-HL109319); National Heart, Lung, and Blood Institute (U01 HL065521); National Heart, Lung, and Blood Institute (75N92019D00028); National Heart, Lung, and Blood Institute (U01 HL-041654); National Heart, Lung, and Blood Institute (U01 HL065520); National Institute of Diabetes and Digestive and Kidney Diseases (R01 DK107532); National Heart, Lung, and Blood Institute (R01HL109282); National Heart, Lung, and Blood Institute (R01-HL109315); National Heart, Lung, and Blood Institute (75N92019D00027); National Heart, Lung, and Blood Institute (R01HL109284); National Heart, Lung, and Blood Institute (75N92019D00030.); National Heart, Lung, and Blood Institute (75N92019D00029); National Heart, Lung, and Blood Institute (R01-HL109301)
Based on 5 listed funder(s).
Publication
- Published
- 2025-04-23 · Diabetes Care · vol. 48 · issue 12 · pp. 2021–2030
- Publisher
- American Diabetes Association
- Cited
- 3 citations · more than 80% of similar papers · 1.7× the field average
- References
- 39 works
- Access
- Paywalled
- Research areas
- Meat and Animal Product Quality · Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact
- Keywords
- Medicine, Diabetes mellitus, Red meat, Food science, Processed meat, Internal medicine, Endocrinology, Pathology, Biology
- MeSH
- humans, diabetes mellitus, diabetes mellitus, type 2, lipids, risk factors, meat products, adult, middle aged, indians, north american, female, male, biomarkers, red meat, lipidomics
10 authors
From US
- Xiaoxiao WenUniversity of Florida Health; University of Florida; University of Florida Health Science Center; Florida College
- Guanhong MiaoUniversity of South Florida
- Amanda M. FrettsUniversity of Washington
- Mingjing ChenUniversity of Florida Health; University of Florida; University of Florida Health Science Center; Florida College
- Ying ZhangUniversity of Oklahoma Health Sciences Center
- Jason G. UmansGeorgetown-Howard Universities Center for Clinical and Translational Science; MedStar Health
Abstract
Objective
To identify lipidomic markers of habitual unprocessed red meat and processed meat intake and evaluate their associations with diabetes risk in American Indians.
Research design and methods
We studied 1,816 participants from the Strong Heart Family Study. Using untargeted liquid chromatography-mass spectrometry, we quantified 1,542 lipids (518 known) in fasting plasma at baseline and follow-up (∼5 years apart). Meat intake was assessed via Food Frequency Questionnaires. Mixed-effects linear regression was used to identify lipids associated with meat consumption. Mixed-effects logistic regression was used to examine whether these lipids were associated with incident diabetes, independent of conventional risk factors, or with longitudinal glucose/insulin metrics.
Results
Diabetes developed in 66 of 1,076 participants with normal baseline glucose. After multiple testing correction, 15 known lipids, primarily plasmalogens, were associated with unprocessed red meat intake. Three plasmalogens were linked to incident diabetes (odds ratio [OR] 1.32 [95% CI 1.02-1.70] to 1.39 [1.08-1.78] per SD increase in baseline levels) and higher red meat intake. Eight lipids, mainly sphingomyelins, were associated with processed meat intake. Two sphingomyelins were linked to incident diabetes (OR 1.33 [95% CI 1.02-1.75] and 1.36 [1.04-1.80]) and higher processed meat intake. Of 23 meat-related lipids, 20 were associated with altered glucose/insulin metrics, and 11 mediated positive associations between red or processed meat intake and fasting glucose.
Conclusions
We identified lipidomic markers of unprocessed red and processed meat consumption. Several lipids were independently associated with increased diabetes risk, potentially by mediating the association between meat intake and glucose metabolism.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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