Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis
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Open Access
- 1 October 2011
- journal article
- research article
- Published by Elsevier BV in The American Journal of Clinical Nutrition
- Vol. 94 (4), 1088-1096
- https://doi.org/10.3945/ajcn.111.018978
Abstract
Background: The relation between consumption of different types of red meats and risk of type 2 diabetes (T2D) remains uncertain. Objective: We evaluated the association between unprocessed and processed red meat consumption and incident T2D in US adults. Design: We followed 37,083 men in the Health Professionals Follow-Up Study (1986–2006), 79,570 women in the Nurses’ Health Study I (1980–2008), and 87,504 women in the Nurses’ Health Study II (1991–2005). Diet was assessed by validated food-frequency questionnaires, and data were updated every 4 y. Incident T2D was confirmed by a validated supplementary questionnaire. Results: During 4,033,322 person-years of follow-up, we documented 13,759 incident T2D cases. After adjustment for age, BMI, and other lifestyle and dietary risk factors, both unprocessed and processed red meat intakes were positively associated with T2D risk in each cohort (all P-trend Conclusion: Our results suggest that red meat consumption, particularly processed red meat, is associated with an increased risk of T2D.Keywords
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