Replacing the consumption of red meat with other major dietary protein sources and risk of type 2 diabetes mellitus: a prospective cohort study.

Autor:	Würtz AML; Department of Public Health, Research Unit for Epidemiology, Aarhus University, Aarhus, Denmark.; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA., Jakobsen MU; Department of Public Health, Research Unit for Epidemiology, Aarhus University, Aarhus, Denmark.; Division for Diet, Disease Prevention and Toxicology, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark., Bertoia ML; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA.; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, USA., Hou T; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA., Schmidt EB; Department of Cardiology, Aalborg University Hospital, Aalborg University, Aalborg, Denmark., Willett WC; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA.; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, USA.; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA., Overvad K; Department of Public Health, Research Unit for Epidemiology, Aarhus University, Aarhus, Denmark.; Department of Cardiology, Aalborg University Hospital, Aalborg University, Aalborg, Denmark., Sun Q; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA.; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, USA., Manson JE; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, USA.; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA.; Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, USA., Hu FB; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA.; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, USA.; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA., Rimm EB; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA.; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, USA.; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
Jazyk:	angličtina
Zdroj:	The American journal of clinical nutrition [Am J Clin Nutr] 2021 Mar 11; Vol. 113 (3), pp. 612-621.
DOI:	10.1093/ajcn/nqaa284
Abstrakt:	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. (© The Author(s) 2020. Published by Oxford University Press on behalf of the American Society for Nutrition.)
Databáze:	MEDLINE
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