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High intakes of protein and processed meat associate with increased incidence of type 2 diabetes.
Br J Nutr 2013; 109(6):1143-53BJ

Abstract

Diets high in protein have shown positive effects on short-term weight reduction and glycaemic control. However, the understanding of how dietary macronutrient composition relates to long-term risk of type 2 diabetes is limited. The aim of the present study was to examine intakes of macronutrients, fibre and protein sources in relation to incident type 2 diabetes. In total, 27 140 individuals, aged 45-74 years, from the population-based Malmö Diet and Cancer cohort, were included. Dietary data were collected with a modified diet history method, including registration of cooked meals. During 12 years of follow-up, 1709 incident type 2 diabetes cases were identified. High protein intake was associated with increased risk of type 2 diabetes (hazard ratio (HR) 1.27 for highest compared with lowest quintile; 95 % CI 1.08, 1.49; P for trend = 0.01). When protein consumption increased by 5 % of energy at the expense of carbohydrates (HR 1.20; 95 % CI 1.09, 1.33) or fat (HR 1.21; 95 % CI 1.09, 1.33), increased diabetes risk was observed. Intakes in the highest quintiles of processed meat (HR 1.16; 95 % CI 1.00, 1.36; P for trend = 0.01) and eggs (HR 1.21; 95 % CI 1.04, 1.41; P for trend = 0.02) were associated with increased risk. Intake of fibre-rich bread and cereals was inversely associated with type 2 diabetes (HR 0.84; 95 % CI 0.73, 0.98; P for trend = 0.004). In conclusion, results from the present large population-based prospective study indicate that high protein intake is associated with increased risk of type 2 diabetes. Replacing protein with carbohydrates may be favourable, especially if fibre-rich breads and cereals are chosen as carbohydrate sources.

Authors+Show Affiliations

Department of Clinical Sciences, Malmö, Diabetes and Cardiovascular Disease, Genetic Epidemiology, Lund University, Malmö, Sweden. ulrika.ericson@med.lu.seNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22850191

Citation

Ericson, Ulrika, et al. "High Intakes of Protein and Processed Meat Associate With Increased Incidence of Type 2 Diabetes." The British Journal of Nutrition, vol. 109, no. 6, 2013, pp. 1143-53.
Ericson U, Sonestedt E, Gullberg B, et al. High intakes of protein and processed meat associate with increased incidence of type 2 diabetes. Br J Nutr. 2013;109(6):1143-53.
Ericson, U., Sonestedt, E., Gullberg, B., Hellstrand, S., Hindy, G., Wirfält, E., & Orho-Melander, M. (2013). High intakes of protein and processed meat associate with increased incidence of type 2 diabetes. The British Journal of Nutrition, 109(6), pp. 1143-53. doi:10.1017/S0007114512003017.
Ericson U, et al. High Intakes of Protein and Processed Meat Associate With Increased Incidence of Type 2 Diabetes. Br J Nutr. 2013 Mar 28;109(6):1143-53. PubMed PMID: 22850191.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - High intakes of protein and processed meat associate with increased incidence of type 2 diabetes. AU - Ericson,Ulrika, AU - Sonestedt,Emily, AU - Gullberg,Bo, AU - Hellstrand,Sophie, AU - Hindy,George, AU - Wirfält,Elisabet, AU - Orho-Melander,Marju, Y1 - 2012/08/01/ PY - 2012/8/2/entrez PY - 2012/8/2/pubmed PY - 2013/4/30/medline SP - 1143 EP - 53 JF - The British journal of nutrition JO - Br. J. Nutr. VL - 109 IS - 6 N2 - Diets high in protein have shown positive effects on short-term weight reduction and glycaemic control. However, the understanding of how dietary macronutrient composition relates to long-term risk of type 2 diabetes is limited. The aim of the present study was to examine intakes of macronutrients, fibre and protein sources in relation to incident type 2 diabetes. In total, 27 140 individuals, aged 45-74 years, from the population-based Malmö Diet and Cancer cohort, were included. Dietary data were collected with a modified diet history method, including registration of cooked meals. During 12 years of follow-up, 1709 incident type 2 diabetes cases were identified. High protein intake was associated with increased risk of type 2 diabetes (hazard ratio (HR) 1.27 for highest compared with lowest quintile; 95 % CI 1.08, 1.49; P for trend = 0.01). When protein consumption increased by 5 % of energy at the expense of carbohydrates (HR 1.20; 95 % CI 1.09, 1.33) or fat (HR 1.21; 95 % CI 1.09, 1.33), increased diabetes risk was observed. Intakes in the highest quintiles of processed meat (HR 1.16; 95 % CI 1.00, 1.36; P for trend = 0.01) and eggs (HR 1.21; 95 % CI 1.04, 1.41; P for trend = 0.02) were associated with increased risk. Intake of fibre-rich bread and cereals was inversely associated with type 2 diabetes (HR 0.84; 95 % CI 0.73, 0.98; P for trend = 0.004). In conclusion, results from the present large population-based prospective study indicate that high protein intake is associated with increased risk of type 2 diabetes. Replacing protein with carbohydrates may be favourable, especially if fibre-rich breads and cereals are chosen as carbohydrate sources. SN - 1475-2662 UR - https://www.unboundmedicine.com/medline/citation/22850191/High_intakes_of_protein_and_processed_meat_associate_with_increased_incidence_of_type_2_diabetes_ L2 - https://www.cambridge.org/core/product/identifier/S0007114512003017/type/journal_article DB - PRIME DP - Unbound Medicine ER -