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Cited by 248Nutritional Studies and DietMeat and Animal Product QualityAgriculture Sustainability and Environmental Impact

Meat consumption, diabetes, and its complications

Open access
Feskens, Edith J. M., Sluik, Diewertje, van Woudenbergh, Geertruida J.·2013·Current Diabetes Reports
DOI 10.1007/s11892-013-0365-0
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Abstract

Several prospective studies have reported that risk of type 2 diabetes (T2DM) is elevated in meat consumers, especially when processed meats are consumed. Elevated risks of coronary heart disease (CHD) and stroke in meat consumers have also been reported. In this overview, the evidence regarding meat consumption and the risk of diabetes, both type 1 diabetes (T1DM) and T2DM and their macro- and microvascular complications, is reviewed. For T2DM, we performed a new meta-analysis including publications up to October 2012. For T1DM, only a few studies have reported increased risks for meat consumers or for high intake of saturated fatty acids and nitrates and nitrites. For T2DM, CHD, and stroke, the evidence is strongest. Per 100 g of total meat, the pooled relative risk (RR) for T2DM is 1.15 (95 % CI 1.07-1.24), for (unprocessed) red meat 1.13 (95 % CI 1.03-1.23), and for poultry 1.04 (95 % CI 0.99-1.33); per 50 g of processed meat, the pooled RR is 1.32 (95 % CI 1.19-1.48). Hence, the strongest association regarding T2DM is observed for processed (red) meat. A similar observation has been made for CHD. For stroke, however, a recent meta-analysis shows moderately elevated risks for meat consumers, for processed as well as for fresh meats. For the microvascular complications of diabetes, few prospective data were available, but suggestions for elevated risks can be derived from findings on hyperglycemia and hypertension. The results are discussed in the light of the typical nutrients and other compounds present in meat--that is, saturated and trans fatty acids, dietary cholesterol, protein and amino acids, heme-iron, sodium, nitrites and nitrosamines, and advanced glycation end products. In light of these findings, a diet moderate to low in red meat, unprocessed and lean, and prepared at moderate temperatures is probably the best choice from the public health point of view.

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Authors
Feskens, E. J. M., Sluik, D., & van Woudenbergh, G. J.
Affiliations
Wageningen University & Research (NL)
Corresponding author
Feskens, Edith J. M.
ORCID
Venue
Current Diabetes Reports
Publisher
Springer Science and Business Media LLC
Published
2013-01-25
Volume
13
Issue
2
Pages
298-306
ISSN
  • 1534-4827 (ISSN-L)
  • 1539-0829
DOI
10.1007/s11892-013-0365-0
OpenAlex
W2045242418
Cited by
248
References
83
Citations by year
2026: 9 · 2025: 10 · 2024: 17 · 2023: 20 · 2022: 29 · 2021: 26 · 2020: 22 · 2019: 26 · 2018: 15 · 2017: 17 · 2016: 20 · 2015: 20 · 2014: 7 · 2013: 10
FWCI
2.71
Type
journal article
Language
en
Open access
Licence
www.springer.com/tdm (tdm)
Locations
  • Current Diabetes Reports (publishedVersion)
  • PubMed (publishedVersion)
  • Socio-Environmental Systems Modeling (acceptedVersion)
  • Data Archiving and Networked Services (DANS) (submittedVersion)
Funders
Wageningen University and Research
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
Keywords
meat consumption, type 2 diabetes, type 1 diabetes, processed meat, red meat, poultry, coronary artery disease, stroke, diabetes complications, microvascular complications, saturated fatty acids, advanced glycation end products, heme iron, dietary cholesterol, dietary protein, hyperglycemia, hypertension
MeSH terms
Coronary Disease, Diabetes Mellitus, Humans, Meat Products, Public Health, Meta-Analysis as Topic, Diabetes Complications

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