Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis
Pan A, Sun Q, Bernstein AM, Schulze MB, Manson JE, Willett WC, Hu FB
The American journal of clinical nutrition · 497 citas
Cómo se estudió
- Diseño
- Metaanálisis (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
- National Institutes of Health
- Gobierno
- National Heart, Lung, and Blood Institute
- Gobierno
- National Cancer Institute
- Gobierno
- National Institute of Diabetes and Digestive and Kidney Diseases
- Gobierno
- NCI NIH HHS
- Gobierno
- NIDDK NIH HHS
- Gobierno
- NHLBI NIH HHS
- Subvenciones
- National Cancer Institute (CA-87969); National Cancer Institute (CA-55075); National Heart, Lung, and Blood Institute (K99HL098459); National Cancer Institute (CA50385); National Heart, Lung, and Blood Institute (CA55075); National Heart, Lung, and Blood Institute (CA87969); National Institute of Diabetes and Digestive and Kidney Diseases (DK58845); National Institutes of Health (CA 50385); National Institutes of Health (DK58845); National Institutes of Health (CA 87969); National Institutes of Health (CA55075)
Según 7 financiadores declarados.
Publicación
- Publicado
- 2011-08-10 · Am J Clin Nutr · vol. 94 · número 4 · págs. 1088–1096
- Editorial
- Elsevier BV
- Citado
- 708 citas · más que el 100% de estudios similares · 37.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 75 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Diet, Metabolism, and Disease
- Palabras clave
- red meat consumption, type 2 diabetes, processed meat, diabetes risk, dietary risk factors, nuts, low-fat dairy, whole grains, Health Professionals Follow-up Study, Nurses' Health Study
- MeSH
- humans, diabetes mellitus, type 2, diet, incidence, risk, cohort studies, follow-up studies, prospective studies, reproducibility of results, food handling, meat, adult, aged, middle aged, united states, female, male, surveys and questionnaires
7 autores
- An Pan🇺🇸Harvard University
- Qi Sun🇺🇸Harvard University
- Adam M Bernstein🇺🇸Harvard University
- Matthias Bernd Schulze🇺🇸Harvard University
- JoAnn E. Manson🇺🇸Harvard University
- Walter Churchill Willett🇺🇸Harvard University
- Frank B. Hu🇺🇸Harvard University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
The relation between consumption of different types of red meats and risk of type 2 diabetes (T2D) remains uncertain.
Objective
We evaluated the association between unprocessed and processed red meat consumption and incident T2D in US adults.
Design
We followed 37,083 men in the Health Professionals Follow-Up Study (1986-2006), 79,570 women in the Nurses' Health Study I (1980-2008), and 87,504 women in the Nurses' Health Study II (1991-2005). Diet was assessed by validated food-frequency questionnaires, and data were updated every 4 y. Incident T2D was confirmed by a validated supplementary questionnaire.
Results
During 4,033,322 person-years of follow-up, we documented 13,759 incident T2D cases. After adjustment for age, BMI, and other lifestyle and dietary risk factors, both unprocessed and processed red meat intakes were positively associated with T2D risk in each cohort (all P-trend <0.001). The pooled HRs (95% CIs) for a one serving/d increase in unprocessed, processed, and total red meat consumption were 1.12 (1.08, 1.16), 1.32 (1.25, 1.40), and 1.14 (1.10, 1.18), respectively. The results were confirmed by a meta-analysis (442,101 participants and 28,228 diabetes cases): the RRs (95% CIs) were 1.19 (1.04, 1.37) and 1.51 (1.25, 1.83) for 100 g unprocessed red meat/d and for 50 g processed red meat/d, respectively. We estimated that substitutions of one serving of nuts, low-fat dairy, and whole grains per day for one serving of red meat per day were associated with a 16-35% lower risk of T2D.
Conclusion
Our results suggest that red meat consumption, particularly processed red meat, is associated with an increased risk of T2D.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.