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Meat, Dietary Heme Iron, and Risk of Type 2 Diabetes Mellitus: The Singapore Chinese Health Study.
Am J Epidemiol 2017; 186(7):824-833AJ

Abstract

We evaluated the relationships of red meat, poultry, fish, and shellfish intakes, as well as heme iron intake, with the risk of type 2 diabetes mellitus (T2D).The Singapore Chinese Health Study is a population-based cohort study that recruited 63,257 Chinese adults aged 45-74 years from 1993 to 1998. Usual diet was evaluated using a validated 165-item semiquantitative food frequency questionnaire at recruitment. Physician-diagnosed T2D was self-reported during 2 follow-up interviews in 1999-2004 and 2006-2010. During a mean follow-up of 10.9 years, 5,207 incident cases of T2D were reported. When comparing persons in the highest intake quartiles with those in the lowest, the multivariate-adjusted hazard ratio for T2D was 1.23 (95% confidence interval (CI): 1.14, 1.33) for red meat intake (P for trend < 0.001), 1.15 (95% CI: 1.06, 1.24) for poultry intake (P for trend = 0.004), and 1.07 (95% CI: 0.99, 1.16) for fish/shellfish intake (P for trend = 0.12). After additional adjustment for heme iron, only red meat intake remained significantly associated with T2D risk (multivariate-adjusted hazard ratio = 1.13, 95% CI: 1.01, 1.25; P for trend = 0.02). Heme iron was associated with a higher risk of T2D even after additional adjustment for red meat intake (multivariate-adjusted hazard ratio = 1.14, 95% CI: 1.02, 1.28; P for trend = 0.03). In conclusion, red meat and poultry intakes were associated with a higher risk of T2D. These associations were mediated completely for poultry and partially for red meat by heme iron intake.

Authors

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Pub Type(s)

Journal Article

Language

eng

PubMed ID

28535164

Citation

Talaei, Mohammad, et al. "Meat, Dietary Heme Iron, and Risk of Type 2 Diabetes Mellitus: the Singapore Chinese Health Study." American Journal of Epidemiology, vol. 186, no. 7, 2017, pp. 824-833.
Talaei M, Wang YL, Yuan JM, et al. Meat, Dietary Heme Iron, and Risk of Type 2 Diabetes Mellitus: The Singapore Chinese Health Study. Am J Epidemiol. 2017;186(7):824-833.
Talaei, M., Wang, Y. L., Yuan, J. M., Pan, A., & Koh, W. P. (2017). Meat, Dietary Heme Iron, and Risk of Type 2 Diabetes Mellitus: The Singapore Chinese Health Study. American Journal of Epidemiology, 186(7), pp. 824-833. doi:10.1093/aje/kwx156.
Talaei M, et al. Meat, Dietary Heme Iron, and Risk of Type 2 Diabetes Mellitus: the Singapore Chinese Health Study. Am J Epidemiol. 2017 Oct 1;186(7):824-833. PubMed PMID: 28535164.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Meat, Dietary Heme Iron, and Risk of Type 2 Diabetes Mellitus: The Singapore Chinese Health Study. AU - Talaei,Mohammad, AU - Wang,Ye-Li, AU - Yuan,Jian-Min, AU - Pan,An, AU - Koh,Woon-Puay, PY - 2016/06/30/received PY - 2016/11/22/accepted PY - 2017/5/24/pubmed PY - 2017/10/24/medline PY - 2017/5/24/entrez KW - fish KW - heme iron KW - poultry KW - prospective studies KW - red meat KW - type 2 diabetes SP - 824 EP - 833 JF - American journal of epidemiology JO - Am. J. Epidemiol. VL - 186 IS - 7 N2 - We evaluated the relationships of red meat, poultry, fish, and shellfish intakes, as well as heme iron intake, with the risk of type 2 diabetes mellitus (T2D).The Singapore Chinese Health Study is a population-based cohort study that recruited 63,257 Chinese adults aged 45-74 years from 1993 to 1998. Usual diet was evaluated using a validated 165-item semiquantitative food frequency questionnaire at recruitment. Physician-diagnosed T2D was self-reported during 2 follow-up interviews in 1999-2004 and 2006-2010. During a mean follow-up of 10.9 years, 5,207 incident cases of T2D were reported. When comparing persons in the highest intake quartiles with those in the lowest, the multivariate-adjusted hazard ratio for T2D was 1.23 (95% confidence interval (CI): 1.14, 1.33) for red meat intake (P for trend < 0.001), 1.15 (95% CI: 1.06, 1.24) for poultry intake (P for trend = 0.004), and 1.07 (95% CI: 0.99, 1.16) for fish/shellfish intake (P for trend = 0.12). After additional adjustment for heme iron, only red meat intake remained significantly associated with T2D risk (multivariate-adjusted hazard ratio = 1.13, 95% CI: 1.01, 1.25; P for trend = 0.02). Heme iron was associated with a higher risk of T2D even after additional adjustment for red meat intake (multivariate-adjusted hazard ratio = 1.14, 95% CI: 1.02, 1.28; P for trend = 0.03). In conclusion, red meat and poultry intakes were associated with a higher risk of T2D. These associations were mediated completely for poultry and partially for red meat by heme iron intake. SN - 1476-6256 UR - https://www.unboundmedicine.com/medline/citation/28535164/Meat_Dietary_Heme_Iron_and_Risk_of_Type_2_Diabetes_Mellitus:_The_Singapore_Chinese_Health_Study_ L2 - https://academic.oup.com/aje/article-lookup/doi/10.1093/aje/kwx156 DB - PRIME DP - Unbound Medicine ER -