Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes
Maukonen M, Harald K, Kaartinen NE, Tapanainen H, Albanes D, Eriksson J, Härkänen T, Jousilahti P, Koskinen S, Päivärinta E, Suikki T, Tolonen H, Pajari AM, Männistö S
Scientific reports · 11 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
- Academy of Finland
- Gobierno
- Strategic Research Council
- Gobierno
- the Strategic Research Council at the Academy of Finland
- Subvenciones
- Academy of Finland (327698); Strategic Research Council (327698); Strategic Research Council (327699); Academy of Finland (307907)
Según 3 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2023-04-11 · Sci Rep · vol. 13 · número 1 · pág. 5874
- Editorial
- Nature Portfolio
- Citado
- 19 citas · más que el 92% de estudios similares · 3.5× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 35 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Agriculture Sustainability and Environmental Impact · Consumer Attitudes and Food Labeling · Nutritional Studies and Diet
- Palabras clave
- Substitution (logic), Red meat, Type 2 diabetes, Food science, Diabetes mellitus, Medicine, Biology, Computer science, Endocrinology
- MeSH
- humans, vegetables, diabetes mellitus, type 2, diet, prospective studies, meat, adult, female, male
14 autores
- Mirkka Maukonen🇫🇮 · autor de correspondenciaFinnish Institute for Health and Welfare
- Kennet Harald🇫🇮Finnish Institute for Health and Welfare
- Niina E. Kaartinen🇫🇮Finnish Institute for Health and Welfare
- Heli Tapanainen🇫🇮Finnish Institute for Health and Welfare
- Demetrius Albanes🇺🇸National Cancer Institute
- Johan Gunnar Eriksson🇫🇮🇸🇬University of Helsinki; National University of Singapore; Helsinki University Hospital; Singapore Institute for Clinical Sciences; Folkhälsans Forskningscentrum
- Tommi Härkänen🇫🇮Finnish Institute for Health and Welfare
- Pekka Jousilahti🇫🇮Finnish Institute for Health and Welfare
- Seppo V. P. Koskinen🇫🇮Finnish Institute for Health and Welfare
- Essi Päivärinta🇫🇮University of Helsinki
- Tiina Suikki🇫🇮Finnish Institute for Health and Welfare
- Hanna Tolonen🇫🇮Finnish Institute for Health and Welfare
- Anne‐Maria Pajari🇫🇮University of Helsinki
- Satu Männistö🇫🇮Finnish Institute for Health and Welfare
Resumen
El texto original del estudio, en el idioma en que se publicó.
High consumption of red and processed meat has been associated with increased type 2 diabetes (T2D) risk. These kinds of diets are also environmentally unsustainable. We examined a modeled association between a partial substitution of red meat or processed meat with plant-based foods (legumes, vegetables, fruit, cereals, or a combination of these) and T2D risk among Finnish adults. We used pooled data from five Finnish cohorts (n = 41,662, 22% women, aged ≥ 25 years, 10.9 years median follow-up with 1750 incident T2D cases). Diet was assessed by a validated food frequency questionnaire. In the substitution models, 100 g/week of red meat or 50 g/week of processed meat were substituted with similar amounts of plant-based substitutes. Cohort-specific hazard ratios (HRs) were estimated by Cox proportional hazards multivariable model and pooled using a two-staged random-effects model. We observed small, but statistically significant, reductions in T2D risk in men when red or processed meat were partially substituted with fruits (red meat: HR 0.98, 95% CI 0.97-1.00, P = 0.049, processed meat: 0.99, 0.98-1.00, P = 0.005), cereals (red meat: 0.97, 0.95-0.99, P = 0.005, processed meat: 0.99, 0.98-1.00, P = 0.004) or combination of plant-based foods (only processed meat: 0.99, 0.98-1.00, P = 0.004) but not with legumes or vegetables. The findings of women were similar but not statistically significant. Our findings suggest that even small, easily implemented, shifts towards more sustainable diets may reduce T2D risk particularly in men.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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