Cooking Methods for Red Meats and Risk of Type 2 Diabetes: A Prospective Study of U.S. Women
Liu G, Zong G, Hu FB, Willett WC, Eisenberg DM, Sun Q
Diabetes care · 25 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (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
- National Institute of Environmental Health Sciences
- Gobierno
- NIDDK NIH HHS
- Gobierno
- NIEHS NIH HHS
- Gobierno
- NCI NIH HHS
- Gobierno
- NHLBI NIH HHS
- Subvenciones
- National Cancer Institute (U01 CA167552); National Cancer Institute (UM1 CA186107); National Institute of Environmental Health Sciences (R01ES022981); National Heart, Lung, and Blood Institute (R01 HL035464); National Cancer Institute (UM1-CA-167552); National Institute of Diabetes and Digestive and Kidney Diseases (R01-DK058845); National Institute of Environmental Health Sciences (R01 ES021372); National Institutes of Health (HL-035464); National Institutes of Health (ES022981); National Institutes of Health (ES021372); National Institutes of Health (CA-167552)
Según 9 financiadores declarados.
Publicación
- Publicado
- 2017-06-13 · Diabetes Care · vol. 40 · número 8 · págs. 1041–1049
- Editorial
- American Diabetes Association
- Citado
- 30 citas · más que el 86% de estudios similares · 1.9× el promedio de su campo
- Referencias
- 43 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Meat and Animal Product Quality · Agriculture Sustainability and Environmental Impact
- Palabras clave
- Medicine, Red meat, Type 2 diabetes, Roasting, Hazard ratio, Diabetes mellitus, Food science, Internal medicine, Confidence interval, Endocrinology, Biology, Chemistry
- MeSH
- humans, diabetes mellitus, type 2, risk factors, follow-up studies, prospective studies, adult, middle aged, united states, female, cooking, red meat
6 autores
- Gang Liu🇺🇸Harvard University
- Geng Zong🇺🇸Harvard University
- Frank B. Hu🇺🇸Brigham and Women's Hospital; Harvard University
- Walter Churchill Willett🇺🇸Brigham and Women's Hospital; Harvard University
- David M. Eisenberg🇺🇸Harvard University
- Qi Sun🇺🇸 · autor de correspondenciaBrigham and Women's Hospital; Harvard University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
This study examined different cooking methods for red meats in relation to type 2 diabetes (T2D) risk among U.S. women who consumed red meats regularly (≥2 servings/week).
Research design and methods
We monitored 59,033 women (1986-2012) aged 30-55 years and free of diabetes, cardiovascular disease, and cancer at baseline when information on frequency of different cooking methods for red meats, including broiling, barbequing, roasting, pan-frying, and stewing/boiling, was collected.
Results
During 1.24 million person-years of follow-up, we documented 6,206 incident cases of T2D. After multivariate adjustment including red meat cooking methods, total red meat and processed red meat intake were both associated with a monotonically increased T2D risk (both P trend P trend P trend P trend = 0.14) for roasting. In contrast, the frequency of stewing/boiling red meats was not associated with T2D risk, and an inverse association was observed for pan-frying frequency and T2D risk. The results remained similar after cooking methods were further mutually adjusted.
Conclusions
Independent of total red meat consumption, high-temperature and/or open-flame cooking methods for red meats, especially broiling and barbequing, may further increase diabetes risk among regular meat eaters.
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