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Substitution of red meat with poultry or fish and risk of type 2 diabetes: a Danish cohort study.
Eur J Nutr. 2019 Oct; 58(7):2705-2712.EJ

Abstract

PURPOSE

We examined associations between substitution of red meat (total, processed and unprocessed, low fat and high fat) with poultry or fish and substitution of processed red meat with unprocessed red meat and the risk of type 2 diabetes.

METHODS

A cohort of 53,163 participants from the Danish Diet, Cancer and Health study were followed for incident type 2 diabetes (6879 cases; median follow-up time 15.4 years). Diet was assessed by a validated 192-item food frequency questionnaire at baseline. Adjusted Cox proportional hazard models were used to calculate hazard ratios (HR) and 95% confidence intervals (CI) for type 2 diabetes associated with specified food substitutions of 150 g/week.

RESULTS

Replacing total red meat with fish was associated with a lower risk of type 2 diabetes [HR 0.96 (95% CI 0.94, 0.99)] as was replacement of processed red meat with poultry or fish [HR poultry 0.96 (95% CI 0.93, 0.99)]; HR fish 0.94 [(95% CI 0.91, 0.97)]. Replacing low fat red meat or high fat red meat with fish was associated with a lower risk of type 2 diabetes whereas similar substitutions, with poultry, were not. Replacing processed red meat with unprocessed red meat was also associated with a lower risk of type 2 diabetes [HR 0.96 (95% CI 0.93, 0.99)].

CONCLUSIONS

Replacing processed red meat with poultry, replacing total or processed red meat with fish, and replacing processed red meat with unprocessed red meat were all associated with a lower risk of type 2 diabetes.

Authors+Show Affiliations

Section for Epidemiology, Department of Public Health, Aarhus University, Bartholins Allé 2, 8000, Aarhus C, Denmark. dbi@ph.au.dk.Section for Epidemiology, Department of Public Health, Aarhus University, Bartholins Allé 2, 8000, Aarhus C, Denmark.Section for Epidemiology, Department of Public Health, Aarhus University, Bartholins Allé 2, 8000, Aarhus C, Denmark.Section for Epidemiology, Department of Public Health, Aarhus University, Bartholins Allé 2, 8000, Aarhus C, Denmark. Department of Cardiology, Aalborg University Hospital, Aalborg, Denmark.Section for Epidemiology, Department of Public Health, Aarhus University, Bartholins Allé 2, 8000, Aarhus C, Denmark.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30225630

Citation

Ibsen, Daniel B., et al. "Substitution of Red Meat With Poultry or Fish and Risk of Type 2 Diabetes: a Danish Cohort Study." European Journal of Nutrition, vol. 58, no. 7, 2019, pp. 2705-2712.
Ibsen DB, Warberg CK, Würtz AML, et al. Substitution of red meat with poultry or fish and risk of type 2 diabetes: a Danish cohort study. Eur J Nutr. 2019;58(7):2705-2712.
Ibsen, D. B., Warberg, C. K., Würtz, A. M. L., Overvad, K., & Dahm, C. C. (2019). Substitution of red meat with poultry or fish and risk of type 2 diabetes: a Danish cohort study. European Journal of Nutrition, 58(7), 2705-2712. https://doi.org/10.1007/s00394-018-1820-0
Ibsen DB, et al. Substitution of Red Meat With Poultry or Fish and Risk of Type 2 Diabetes: a Danish Cohort Study. Eur J Nutr. 2019;58(7):2705-2712. PubMed PMID: 30225630.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Substitution of red meat with poultry or fish and risk of type 2 diabetes: a Danish cohort study. AU - Ibsen,Daniel B, AU - Warberg,Christine K, AU - Würtz,Anne Mette L, AU - Overvad,Kim, AU - Dahm,Christina C, Y1 - 2018/09/17/ PY - 2018/07/16/received PY - 2018/09/11/accepted PY - 2018/9/19/pubmed PY - 2020/3/19/medline PY - 2018/9/19/entrez KW - Fish KW - Poultry KW - Prospective studies KW - Red meat KW - Substitution models KW - Type 2 diabetes mellitus SP - 2705 EP - 2712 JF - European journal of nutrition JO - Eur J Nutr VL - 58 IS - 7 N2 - PURPOSE: We examined associations between substitution of red meat (total, processed and unprocessed, low fat and high fat) with poultry or fish and substitution of processed red meat with unprocessed red meat and the risk of type 2 diabetes. METHODS: A cohort of 53,163 participants from the Danish Diet, Cancer and Health study were followed for incident type 2 diabetes (6879 cases; median follow-up time 15.4 years). Diet was assessed by a validated 192-item food frequency questionnaire at baseline. Adjusted Cox proportional hazard models were used to calculate hazard ratios (HR) and 95% confidence intervals (CI) for type 2 diabetes associated with specified food substitutions of 150 g/week. RESULTS: Replacing total red meat with fish was associated with a lower risk of type 2 diabetes [HR 0.96 (95% CI 0.94, 0.99)] as was replacement of processed red meat with poultry or fish [HR poultry 0.96 (95% CI 0.93, 0.99)]; HR fish 0.94 [(95% CI 0.91, 0.97)]. Replacing low fat red meat or high fat red meat with fish was associated with a lower risk of type 2 diabetes whereas similar substitutions, with poultry, were not. Replacing processed red meat with unprocessed red meat was also associated with a lower risk of type 2 diabetes [HR 0.96 (95% CI 0.93, 0.99)]. CONCLUSIONS: Replacing processed red meat with poultry, replacing total or processed red meat with fish, and replacing processed red meat with unprocessed red meat were all associated with a lower risk of type 2 diabetes. SN - 1436-6215 UR - https://www.unboundmedicine.com/medline/citation/30225630/Substitution_of_red_meat_with_poultry_or_fish_and_risk_of_type_2_diabetes:_a_Danish_cohort_study_ L2 - https://dx.doi.org/10.1007/s00394-018-1820-0 DB - PRIME DP - Unbound Medicine ER -