Modelling the replacement of red and processed meat with plant-based alternatives and the estimated effect on insulin sensitivity in a cohort of Australian adults
Goode JP, Smith KJ, Breslin M, Kilpatrick M, Dwyer T, Venn AJ, Magnussen CG
The British journal of nutrition · 3 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 (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Organización sin fines de lucro
- Tasmanian Community Fund
- Gobierno
- Medical Research Council
- Gobierno
- National Health and Medical Research Council
- Subvenciones
- Tasmanian Community Fund (D0013808); National Health and Medical Research Council (544923); National Health and Medical Research Council (211316); National Health and Medical Research Council (1128373)
Según 3 financiadores declarados.
Publicación
- Publicado
- 2023-11-20 · Br J Nutr · vol. 131 · número 6 · págs. 1084–1094
- Editorial
- Cambridge University Press
- Citado
- 8 citas · más que el 81% de estudios similares · 1.5× el promedio de su campo
- Referencias
- 84 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Agriculture Sustainability and Environmental Impact · Nutritional Studies and Diet · Diet and metabolism studies
- Palabras clave
- Red meat, Insulin resistance, Refined grains, Insulin, Population, Cohort, Medicine, Waist, Type 2 diabetes, Insulin sensitivity, Cohort study, Biology, Environmental health, Obesity, Food science, Biotechnology, Diabetes mellitus, Internal medicine, Endocrinology
- MeSH
- humans, diabetes mellitus, type 2, insulin resistance, diet, risk factors, meat products, adult, middle aged, australia, female, male, red meat, australasian people, meat substitutes
7 autores
- James P. Goode🇦🇺 · autor de correspondenciaUniversity of Tasmania
- Kylie J. Smith🇦🇺University of Tasmania
- Monique C. Breslin🇦🇺University of Tasmania
- Michelle Kilpatrick🇦🇺University of Tasmania
- Terence Dwyer🇦🇺🇬🇧University of Tasmania; University of Oxford; Murdoch Children's Research Institute
- Alison Venn🇦🇺University of Tasmania
- Costan G. Magnussen🇦🇺🇫🇮University of Tasmania; Baker Heart and Diabetes Institute; University of Turku; Turku University Hospital
Resumen
El texto original del estudio, en el idioma en que se publicó.
Dietary guidelines are increasingly promoting mostly plant-based diets, limits on red meat consumption, and plant-based sources of protein for health and environmental reasons. It is unclear how the resulting food substitutions associate with insulin resistance, a risk factor for type 2 diabetes. We modelled the replacement of red and processed meat with plant-based alternatives and the estimated effect on insulin sensitivity. We included 783 participants (55 % female) from the Childhood Determinants of Adult Health study, a population-based cohort of Australians. In adulthood, diet was assessed at three time points using FFQ: 2004–2006, 2009–2011 and 2017–2019. We calculated the average daily intake of each food group in standard serves. Insulin sensitivity was estimated from fasting glucose and insulin concentrations in 2017–2019 (aged 39–49 years) using homoeostasis model assessment. Replacing red meat with a combination of plant-based alternatives was associated with higher insulin sensitivity (β = 10·5 percentage points, 95 % CI (4·1, 17·4)). Adjustment for waist circumference attenuated this association by 61·7 %. Replacing red meat with either legumes, nuts/seeds or wholegrains was likewise associated with higher insulin sensitivity. Point estimates were similar but less precise when replacing processed meat with plant-based alternatives. Our modelling suggests that regularly replacing red meat, and possibly processed meat, with plant-based alternatives may associate with higher insulin sensitivity. Further, abdominal adiposity may be an important mediator in this relationship. Our findings support advice to prioritise plant-based sources of protein at the expense of red meat consumption.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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