High processed meat consumption is a risk factor of type 2 diabetes in the Alpha-Tocopherol, Beta-Carotene Cancer Prevention study
Männistö S, Kontto J, Kataja-Tuomola M, Albanes D, Virtamo J
The British journal of nutrition · 53 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- U.S. Department of Health and Human Services
- Gobierno
- National Institutes of Health
- Gobierno
- National Cancer Institute
- Gobierno
- CCR NIH HHS
- Gobierno
- NCI NIH HHS
- Gobierno
- Intramural NIH HHS
- Subvenciones
- National Institutes of Health (N01-RC- 45035); National Institutes of Health (N01RC37004); National Cancer Institute (N01 CN045165); National Cancer Institute (N01 CN 45165); National Institutes of Health (N01 RC037004); National Institutes of Health (ZIA CP010195)
Según 6 financiadores declarados.
Publicación
- Publicado
- 2010-02-26 · Br J Nutr · vol. 103 · número 12 · págs. 1817–1822
- Editorial
- Cambridge University Press
- Citado
- 65 citas · más que el 95% de estudios similares · 5.1× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 32 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Meat and Animal Product Quality · Diet, Metabolism, and Disease
- Palabras clave
- type 2 diabetes, processed meat, meat consumption, dietary sodium, red meat, poultry, diabetes risk factors, dietary intake, smokers, middle-aged men, dietary protein
- MeSH
- animals, poultry, cattle, humans, diabetes mellitus, type 2, obesity, sodium chloride, dietary, treatment outcome, diet, risk factors, prospective studies, double-blind method, smoking, food handling, meat, meat products, middle aged, male, surveys and questionnaires
5 autores
- Satu Männistö🇫🇮 · autor de correspondenciaFinnish Institute for Health and Welfare
- Jukka P. Kontto🇫🇮Finnish Institute for Health and Welfare
- Merja Kataja-Tuomola🇫🇮Finnish Institute for Health and Welfare
- Demetrius Albanes🇺🇸National Institutes of Health; National Cancer Institute
- Jarmo R. K. Virtamo🇫🇮Finnish Institute for Health and Welfare
Resumen
El texto original del estudio, en el idioma en que se publicó.
Relatively small lifestyle modifications related to weight reduction, physical activity and diet have been shown to decrease the risk of type 2 diabetes. Connected with diet, low consumption of meat has been suggested as a protective factor of diabetes. The aim of the present study was to examine the association between the consumption of total meat or the specific types of meats and the risk of type 2 diabetes. The Alpha-Tocopherol, Beta-Carotene Cancer Prevention cohort included middle-aged male smokers. Up to 12 years of follow-up, 1098 incident cases of diabetes were diagnosed from 24 845 participants through the nationwide register. Food consumption was assessed by a validated FFQ. In the age- and intervention group-adjusted model, high total meat consumption was a risk factor of type 2 diabetes (relative risk (RR) 1.50, 95 % CI 1.23, 1.82, highest v. lowest quintile). The result was similar after adjustment for environmental factors and foods related to diabetes and meat consumption. The RR of type 2 diabetes was 1.37 for processed meat (95 % CI 1.11, 1.71) in the multivariate model. The results were explained more by intakes of Na than by intakes of SFA, protein, cholesterol, haeme Fe, Mg and nitrate, and were not modified by obesity. No association was found between red meat, poultry and the risk of type 2 diabetes. In conclusion, reduction of the consumption of processed meat may help prevent the global epidemic of type 2 diabetes. It seems like Na of processed meat may explain the association.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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