Replacement of Red and Processed Meat With Other Food Sources of Protein and the Risk of Type 2 Diabetes in European Populations: The EPIC-InterAct Study
Ibsen DB, Steur M, Imamura F, Overvad K, Schulze MB, Bendinelli B, Guevara M, Agudo A, Amiano P, Aune D, Barricarte A, Ericson U, Fagherazzi G, Franks PW, Freisling H, Quiros JR, Grioni S, Heath AK, Huybrechts I, Katze V, Laouali N, Mancini F, Masala G, Olsen A, Papier K, Ramne S, Rolandsson O, Sacerdote C, Sánchez MJ, Santiuste C, Simeon V, Spijkerman AMW, Srour B, Tjønneland A, Tong TYN, Tumino R, van der Schouw YT, Weiderpass E, Wittenbecher C, Sharp SJ, Riboli E, Forouhi NG, Wareham NJ
Diabetes care · 47 citas
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Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- World Health Organization
- Organización sin fines de lucro
- Wellcome Trust
- Gobierno
- National Institute for Health and Care Research
- Gobierno
- European Commission
- Gobierno
- Bundesministerium für Bildung und Forschung
- Universidad u hospital
- Università degli Studi della Campania Luigi Vanvitelli
- Gobierno
- Sixth Framework Programme
- Gobierno
- Medical Research Council
- Gobierno
- Regional Government of Navarre
- Universidad u hospital
- Programma VALERE, University of Campania Luigi Vanvitelli.
- Gobierno
- State of Brandenburg
- Gobierno
- National Institute for Health Research (NIHR)
- Universidad u hospital
- NIHR Biomedical Research Centre Cambridge: Nutrition, Diet, and Lifestyle Research Theme
- Gobierno
- MRC Epidemiology Unit
- Gobierno
- European Union Sixth Framework Programme
- Gobierno
- German Ministry of Education and Research
- Subvenciones
- Medical Research Council (IS-BRC-1215-20014); Medical Research Council (MC_UU_12015/1); Medical Research Council (MC_UU_12015/5); Medical Research Council (MC_UU_12015/5); Medical Research Council (MC_UU_12015); National Institute for Health and Care Research ([IS-BRC-1215-20014); Bundesministerium für Bildung und Forschung (82DZD00302); National Institute for Health and Care Research (BRC1215-20014); National Institute for Health and Care Research (MC_UU_12015/1); Medical Research Council (MR/M012190/1); National Institute for Health and Care Research (IS-BRC-1215); Medical Research Council (BRC-1215-20014); Medical Research Council (MC_UU_12015/1); Wellcome Trust (205212/Z/16/Z); National Institute for Health and Care Research (NF-SI-0617-10149); Sixth Framework Programme (LSHM_CT_2006_037197)
Según 16 financiadores declarados.
Publicación
- Publicado
- 2020-08-31 · Diabetes Care · vol. 43 · número 11 · págs. 2660–2667
- Editorial
- American Diabetes Association
- Citado
- 60 citas · más que el 97% de estudios similares · 6.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 38 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Consumer Attitudes and Food Labeling
- Palabras clave
- Medicine, EPIC, Diabetes mellitus, Type 2 diabetes, Red meat, Environmental health, Processed meat, Type 1 diabetes, Food science, Endocrinology, Pathology, Biology
- MeSH
- milk, animals, humans, diabetes mellitus, type 2, diet, proportional hazards models, risk factors, follow-up studies, prospective studies, yogurt, seafood, aged, middle aged, europe, female, male, self report, red meat
43 autores
- Daniel Borch Ibsen🇩🇰🇬🇧 · autor de correspondenciaAarhus University; University of Cambridge; MRC Epidemiology Unit
- Marinka Steur🇬🇧University of Cambridge; MRC Epidemiology Unit
- Fumiaki Imamura🇬🇧University of Cambridge; MRC Epidemiology Unit
- Kim Overvad🇩🇰Aarhus University; Aalborg University Hospital
- Matthias Bernd Schulze🇩🇪University of Potsdam; Deutsches Diabetes-Zentrum e.V.; German Center for Diabetes Research; German Institute of Human Nutrition; Heinrich Heine University Düsseldorf
- Benedetta Bendinelli🇮🇹Piedmont Reference Center for Epidemiology and Cancer Prevention
- Marcela Guevara🇪🇸Navarre Institute of Health Research; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública
- Antonio Agudo🇪🇸Bellvitge University Hospital; Institut d'Investigació Biomédica de Bellvitge; Institut Català d'Oncologia
- Pilar Amiano🇪🇸Basque Government; Biogipuzkoa Health Research Institute; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública
- Dagfinn Aune🇳🇴🇬🇧Oslo University Hospital; Oslo Nye Høyskole; Imperial College London
- Aurelio Barricarte
- Ulrika Ericson🇸🇪Lund University
- Guy Fagherazzi🇫🇷🇱🇺Inserm; Université Paris-Saclay; Institut Gustave Roussy; Luxembourg Institute of Health; Centre de recherche en Epidémiologie et Santé des Populations
- Paul W. Franks🇸🇪Lund University
- Heinz Freisling🇫🇷Centre international de recherche sur le cancer
- José Ramón Quirós🇪🇸Gobierno del Principado de Asturias
- Sara Grioni🇮🇹Fondazione IRCCS Istituto Nazionale dei Tumori
- Alicia K. Heath🇬🇧Imperial College London
- Inge Huybrechts🇫🇷Centre international de recherche sur le cancer
- Verena Katze🇩🇪German Cancer Research Center; Heidelberg University
- Nasser Laouali🇫🇷Inserm; Université Paris-Saclay; Institut Gustave Roussy; Centre de recherche en Epidémiologie et Santé des Populations
- Francesca Romana Mancini🇫🇷Inserm; Université Paris-Saclay; Institut Gustave Roussy; Centre de recherche en Epidémiologie et Santé des Populations
- Giovanna Masala🇮🇹Piedmont Reference Center for Epidemiology and Cancer Prevention
- Anja Olsen🇩🇰Aarhus University; Danish Cancer Society
- Keren Papier🇬🇧University of Oxford
- Stina Ramne🇸🇪Lund University
- Olov Rolandsson🇸🇪Umeå University
- Carlotta Sacerdote
- María‐José Sánchez🇪🇸Universidad de Granada; Instituto de Investigación Biosanitaria de Granada; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; Andalusian School of Public Health
- Carmen Santiuste🇪🇸Instituto Murciano de Investigación Biosanitaria; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública
- Vittorio Simeon🇮🇹University of Campania "Luigi Vanvitelli"
- Annemieke M. W. Spijkerman🇳🇱National Institute for Public Health and the Environment
- Bernard Srour🇩🇪German Cancer Research Center; Heidelberg University
- Anne Marie Tjønneland🇩🇰University of Copenhagen; Danish Cancer Society
- Tammy Y. N. Tong🇬🇧University of Oxford
- Rosario Tumino🇮🇹Agenzia Regionale Sanitaria della Puglia; International Flame Research Foundation
- Yvonne T. van der Schouw🇳🇱Utrecht University; University Medical Center Utrecht
- Elisabete Weiderpass🇫🇷Centre international de recherche sur le cancer
- Clemens Wittenbecher🇺🇸🇩🇪Harvard University; Deutsches Diabetes-Zentrum e.V.; German Center for Diabetes Research; German Institute of Human Nutrition; Heinrich Heine University Düsseldorf
- Stephen J. Sharp🇬🇧University of Cambridge; MRC Epidemiology Unit
- Elio Ríboli🇬🇧Imperial College London
- Nita G. Forouhi🇬🇧 · autor de correspondenciaUniversity of Cambridge; MRC Epidemiology Unit
- Nick J. Wareham🇬🇧University of Cambridge; MRC Epidemiology Unit
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
There is sparse evidence for the association of suitable food substitutions for red and processed meat on the risk of type 2 diabetes. We modeled the association between replacing red and processed meat with other protein sources and the risk of type 2 diabetes and estimated its population impact.
Research design and methods
The European Prospective Investigation into Cancer (EPIC)-InterAct case cohort included 11,741 individuals with type 2 diabetes and a subcohort of 15,450 participants in eight countries. We modeled the replacement of self-reported red and processed meat with poultry, fish, eggs, legumes, cheese, cereals, yogurt, milk, and nuts. Country-specific hazard ratios (HRs) for incident type 2 diabetes were estimated by Prentice-weighted Cox regression and pooled using random-effects meta-analysis.
Results
There was a lower hazard for type 2 diabetes for the modeled replacement of red and processed meat (50 g/day) with cheese (HR 0.90, 95% CI 0.83-0.97) (30 g/day), yogurt (0.90, 0.86-0.95) (70 g/day), nuts (0.90, 0.84-0.96) (10 g/day), or cereals (0.92, 0.88-0.96) (30 g/day) but not for replacements with poultry, fish, eggs, legumes, or milk. If a causal association is assumed, replacing red and processed meat with cheese, yogurt, or nuts could prevent 8.8%, 8.3%, or 7.5%, respectively, of new cases of type 2 diabetes.
Conclusions
Replacement of red and processed meat with cheese, yogurt, nuts, or cereals was associated with a lower rate of type 2 diabetes. Substituting red and processed meat by other protein sources may contribute to the prevention of incident type 2 diabetes in European populations.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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