Replacing the consumption of red meat with other major dietary protein sources and risk of type 2 diabetes mellitus: a prospective cohort study
Würtz AML, Jakobsen MU, Bertoia ML, Hou T, Schmidt EB, Willett WC, Overvad K, Sun Q, Manson JE, Hu FB, Rimm EB
The American journal of clinical nutrition · 44 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
- Universidad u hospital
- Brigham and Women's Hospital
- Gobierno
- Strategiske Forskningsråd
- Gobierno
- Innovationsfonden
- Gobierno
- Dana Ilmu Pengetahuan Indonesia
- Gobierno
- National Institutes of Health
- Gobierno
- National Cancer Institute
- Gobierno
- National Institute of Diabetes and Digestive and Kidney Diseases
- Gobierno
- NIDDK NIH HHS
- Gobierno
- NIH
- Gobierno
- Danish Council for Strategic Research
- Gobierno
- NCI NIH HHS
- Gobierno
- Innovation Fund Denmark
- Subvenciones
- Strategiske Forskningsråd (0603-00488B); National Institute of Diabetes and Digestive and Kidney Diseases (P30DK046200); National Cancer Institute (UM1 CA186107); National Cancer Institute (U01 CA176726); Innovationsfonden (0603-00488B); National Institutes of Health (U01-CA167552); National Institutes of Health (DK46200); National Institutes of Health (U01-CA176726); National Institutes of Health (P30-DK46200); National Institutes of Health (CA176726); National Institutes of Health (UM1‐CA‐186107); National Institutes of Health (DK112940); National Institutes of Health (CA-167552); National Institutes of Health (CA186107)
Según 12 financiadores declarados.
Publicación
- Publicado
- 2020-09-17 · Am J Clin Nutr · vol. 113 · número 3 · págs. 612–621
- Editorial
- Elsevier BV
- Citado
- 59 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
- 54 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Fatty Acid Research and Health
- Palabras clave
- Type 2 Diabetes Mellitus, Red meat, Prospective cohort study, Medicine, Diabetes mellitus, Type 2 diabetes, Consumption (sociology), Cohort, Cohort study, Environmental health, Internal medicine, Food science, Endocrinology, Biology, Art
- MeSH
- animals, humans, diabetes mellitus, type 2, dietary proteins, diet, proportional hazards models, risk factors, cohort studies, prospective studies, adult, aged, middle aged, female, male, red meat
11 autores
- Anne Mette Lund Würtz🇺🇸🇩🇰Harvard University; Aarhus University
- Marianne Uhre Jakobsen🇩🇰Aarhus University; Technical University of Denmark
- Monica L. Bertoia🇺🇸Brigham and Women's Hospital; Harvard University
- Tao Hou🇺🇸Harvard University
- Erik Berg Schmidt🇩🇰Aalborg University Hospital
- Walter Churchill Willett🇺🇸Brigham and Women's Hospital; Harvard University
- Kim Overvad🇩🇰Aarhus University; Aalborg University Hospital
- Qi Sun🇺🇸Brigham and Women's Hospital; Harvard University
- JoAnn E. Manson🇺🇸Brigham and Women's Hospital; Harvard University
- Frank B. Hu🇺🇸Brigham and Women's Hospital; Harvard University
- Eric B. Rimm🇺🇸 · autor de correspondenciaBrigham and Women's Hospital; Harvard University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Greater consumption of red meat has been associated with a higher risk of type 2 diabetes mellitus (T2DM). A decreased intake of red meat and simultaneous increased intake of other high-protein foods may be associated with a lower risk of T2DM. These analyses of specific food replacements for red meat may provide more accurate dietary advice.
Objective
We examined the association between a decrease in intake of red meat accompanied by an increase in other major dietary protein sources and risk of T2DM.
Methods
We prospectively followed 27,634 males in the Health Professionals Follow-up Study, 46,023 females in the Nurses' Health Study, and 75,196 females in the Nurses' Health Study II. Diet was assessed by a validated FFQ and updated every 4 y. Cox proportional hazards models adjusted for T2DM risk factors were used to model the food replacements. We calculated HRs and 95% CIs for the T2DM risk associated with replacements of 1 daily serving of red meat with another protein source.
Results
During 2,113,245 person-years of follow-up, we identified 8763 incident T2DM cases from 1990 to 2013. In the pooled analyses, a decrease in total red meat intake during a 4-y period replaced with another common protein food was associated with a lower risk of T2DM in the subsequent 4-y period. The HR (95% CI) per 1 serving/d was 0.82 (0.75, 0.90) for poultry, 0.87 (0.77, 0.98) for seafood, 0.82 (0.78, 0.86) for low-fat dairy, 0.82 (0.77, 0.86) for high-fat dairy, 0.90 (0.81, 0.99) for eggs, 0.89 (0.82, 0.98) for legumes, and 0.83 (0.78, 0.89) for nuts. The associations were present for both unprocessed and processed red meat, although stronger for the replacement of processed red meat.
Conclusions
Replacing red meat consumption with other protein sources was associated with a lower risk of T2DM.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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