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Replacement of Red and Processed Meat With Other Food Sources of Protein and the Risk of Type 2 Diabetes in European Populations: The EPIC-InterAct Study

2020; American Diabetes Association; Volume: 43; Issue: 11 Linguagem: Inglês

10.2337/dc20-1038

1935-5548

Daniel B. Ibsen, Marinka Steur, Fumiaki Imamura, Kim Overvad, Matthias B. Schulze, Benedetta Bendinelli, Marcela Guevara, Antonio Agudo, Pilar Amiano, Dagfinn Aune, Aurelio Barricarte, Ulrika Ericson, Guy Fagherazzi, Paul W. Franks, Heinz Freisling, J. Ramón Quirós, Sara Grioni, Alicia K. Heath, Inge Huybrechts, Verena Katze, Nasser Laouali, Francesca Romana Mancini, Giovanna Masala, Anja Olsen, Keren Papier, Stina Ramne, Olov Rolandsson, Carlotta Sacerdote, María‐José Sánchez, Carmen Santiuste, Vittorio Simeon, Annemieke M. W. Spijkerman, Bernard Srour, Anne Tjønneland, Tammy Y. N. Tong, ­Rosario ­Tumino, Yvonne T. van der Schouw, Elisabete Weiderpass, Clemens Wittenbecher, Stephen J. Sharp, Elio Ríboli, Nita G. Forouhi, Nicholas J. Wareham,

Consumer Attitudes and Food Labeling

OBJECTIVE There is sparse evidence for the association of suitable food substitutions for red and processed meat on the risk of type 2 diabetes. We modeled the association between replacing red and processed meat with other protein sources and the risk of type 2 diabetes and estimated its population impact. RESEARCH DESIGN AND METHODS The European Prospective Investigation into Cancer (EPIC)-InterAct case cohort included 11,741 individuals with type 2 diabetes and a subcohort of 15,450 participants in eight countries. We modeled the replacement of self-reported red and processed meat with poultry, fish, eggs, legumes, cheese, cereals, yogurt, milk, and nuts. Country-specific hazard ratios (HRs) for incident type 2 diabetes were estimated by Prentice-weighted Cox regression and pooled using random-effects meta-analysis. RESULTS There was a lower hazard for type 2 diabetes for the modeled replacement of red and processed meat (50 g/day) with cheese (HR 0.90, 95% CI 0.83–0.97) (30 g/day), yogurt (0.90, 0.86–0.95) (70 g/day), nuts (0.90, 0.84–0.96) (10 g/day), or cereals (0.92, 0.88–0.96) (30 g/day) but not for replacements with poultry, fish, eggs, legumes, or milk. If a causal association is assumed, replacing red and processed meat with cheese, yogurt, or nuts could prevent 8.8%, 8.3%, or 7.5%, respectively, of new cases of type 2 diabetes. CONCLUSIONS Replacement of red and processed meat with cheese, yogurt, nuts, or cereals was associated with a lower rate of type 2 diabetes. Substituting red and processed meat by other protein sources may contribute to the prevention of incident type 2 diabetes in European populations.