Cited by 593Nutritional Studies and DietFatty Acid Research and HealthDiet, Metabolism, and Disease

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Dietary Fat and Meat Intake in Relation to Risk of Type 2 Diabetes in Men

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van Dam, Rob M., Willett, Walter C., Rimm, Eric B., Stampfer, Meir J., Hu, Frank B.·2002·Diabetes Care

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Abstract

OBJECTIVE—To examine dietary fat and meat intake in relation to risk of type 2 diabetes. RESEARCH DESIGN AND METHODS—We prospectively followed 42,504 male participants of the Health Professionals Follow-Up Study who were aged 40–75 years and free of diagnosed diabetes, cardiovascular disease, and cancer in 1986. Diet was assessed by a validated food frequency questionnaire and updated in 1990 and 1994. During 12 years of follow-up, we ascertained 1,321 incident cases of type 2 diabetes. RESULTS—Intakes of total fat (multivariate RR for extreme quintiles 1.27, CI 1.04–1.55, P for trend=0.02) and saturated fat (1.34, 1.09–1.66, P for trend=0.01) were associated with a higher risk of type 2 diabetes. However, these associations disappeared after additional adjustment for BMI (total fat RR 0.97, CI 0.79–1.18; saturated fat 0.97, 0.79–1.20). Intakes of oleic acid, trans-fat, long-chain n-3 fat, and α-linolenic acid were not associated with diabetes risk after multivariate adjustment. Linoleic acid was associated with a lower risk of type 2 diabetes in men <65 years of age (RR 0.74, CI 0.60–0.92, P for trend=0.01) and in men with a BMI <25 kg/m2 (0.53, 0.33–0.85, P for trend=0.006) but not in older and obese men. Frequent consumption of processed meat was associated with a higher risk for type 2 diabetes (RR 1.46, CI 1.14–1.86 for ≥5/week vs. <1/month, P for trend <0.0001). CONCLUSIONS—Total and saturated fat intake were associated with a higher risk of type 2 diabetes, but these associations were not independent of BMI. Frequent consumption of processed meats may increase risk of type 2 diabetes.

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Self-citation

Authors: van Dam, R. M., Willett, W. C., Rimm, E. B., Stampfer, M. J., & Hu, F. B.
Affiliations: Department of Nutrition, Harvard School of Public Health, Boston, Massachusetts
Brigham and Women's Hospital (US)
ORCID: Willett, Walter C.
Rimm, Eric B.
Stampfer, Meir J.
Hu, Frank B.
Venue: Diabetes Care
Publisher: American Diabetes Association
Published: 2002-03-01
Volume: 25
Issue: 3
Pages: 417-424
ISSN: 0149-5992 (ISSN-L)
1935-5548
DOI: 10.2337/diacare.25.3.417
OpenAlex: W2114364609
Cited by: 593
References: 50
Citations by year: 2026: 6 · 2025: 4 · 2024: 12 · 2023: 11 · 2022: 18 · 2021: 15 · 2020: 15 · 2019: 25 · 2018: 19 · 2017: 23 · 2016: 33 · 2015: 38 · 2014: 35 · 2013: 34 · 2012: 31
FWCI: 29.74
Type: journal article
Language: en
Open access: bronze
doi.org
Locations: Diabetes Care (publishedVersion)
PubMed (publishedVersion)
VU Research Portal (submittedVersion)
Rivm Repository (Netherlands National Institute for Public Health and the Environment) (submittedVersion)
Data Archiving and Networked Services (DANS) (submittedVersion)
Funders: American Diabetes Association
National Institutes of Health
National Heart, Lung, and Blood Institute (R01HL035464, HL35464)
National Cancer Institute (CA-55075)
Topics: Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
Keywords: type 2 diabetes, dietary fat, saturated fat, meat consumption, processed meat, linoleic acid, omega-3 fatty acids, alpha-linolenic acid, oleic acid, trans fatty acids, body mass index, men, Health Professionals Follow-up Study
MeSH terms: Adult, Age Factors, Aged, Body Weight, Cardiovascular Diseases, Diabetes Mellitus, Type 2, Dietary Fats, Dietary Proteins, Humans, Hypercholesterolemia, Hypertension, Male, Meat, Middle Aged, Prospective Studies, Surveys and Questionnaires, Risk Factors, Smoking, Body Mass Index, Incidence, Linoleic Acid

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Dietary Fat and Meat Intake in Relation to Risk of Type 2 Diabetes in Men

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