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Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis
Open accessAbstract
Background The relation between consumption of different types of red meats and risk of type 2 diabetes (T2D) remains uncertain.Objective We evaluated the association between unprocessed and processed red meat consumption and incident T2D in US adults.Design We followed 37,083 men in the Health Professionals Follow-Up Study (1986-2006), 79,570 women in the Nurses' Health Study I (1980-2008), and 87,504 women in the Nurses' Health Study II (1991-2005). Diet was assessed by validated food-frequency questionnaires, and data were updated every 4 y. Incident T2D was confirmed by a validated supplementary questionnaire.Results During 4,033,322 person-years of follow-up, we documented 13,759 incident T2D cases. After adjustment for age, BMI, and other lifestyle and dietary risk factors, both unprocessed and processed red meat intakes were positively associated with T2D risk in each cohort (all P-trend <0.001). The pooled HRs (95% CIs) for a one serving/d increase in unprocessed, processed, and total red meat consumption were 1.12 (1.08, 1.16), 1.32 (1.25, 1.40), and 1.14 (1.10, 1.18), respectively. The results were confirmed by a meta-analysis (442,101 participants and 28,228 diabetes cases): the RRs (95% CIs) were 1.19 (1.04, 1.37) and 1.51 (1.25, 1.83) for 100 g unprocessed red meat/d and for 50 g processed red meat/d, respectively. We estimated that substitutions of one serving of nuts, low-fat dairy, and whole grains per day for one serving of red meat per day were associated with a 16-35% lower risk of T2D.Conclusion Our results suggest that red meat consumption, particularly processed red meat, is associated with an increased risk of T2D.
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“Consistent with this, while a minority of individual studies suggest similar cardiovascular risk for unprocessed red meat vs. processed meats,170, 171 many other individual studies and meta-analyses support much stronger effects of processed meats, including low-fat deli meats, on CVD (Figure 6).172-174”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [172]
In the citing paper
“Interestingly, both red and processed meats, regardless of fat content, are linked to higher incidence of diabetes, although with approximately double the risk, gram-for-gram, for processed meats than for unprocessed red meats.172, 178”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [172]
In the citing paper
“Consistent with this, while a minority of individual studies suggest similar cardiovascular risk for unprocessed red meat vs. processed meats,170, 171 many other individual studies and meta-analyses support much stronger effects of processed meats, including low-fat deli meats, on CVD (Figure 6).172-174”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [173]
In the citing paper
“While unprocessed red meats and butter may be relatively neutral for CHD, no studies demonstrate appreciable benefits, all meats appear to increase diabetes, and processed meats are strongly linked to CHD (see Meats, above).20, 29, 173, 178”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [173]
In the citing paper
“Red meat consumption has consistently been associated with a higher risk of type 2 diabetes mellitus in several large cohort studies and summarized by several meta-analyses (1-3).”
From Amino acids, lipid metabolites, and ferritin as potential mediators linking red meat consumption to type 2 diabetes (2015) · cites this paper as [2]
In the citing paper
“Furthermore, the red meat-associated diabetes risk was also observed in models in which red meat was substituted by foods with a similar macronutrient content (2), suggesting the relation to be independent of macronutrient composition of the diet.”
From Amino acids, lipid metabolites, and ferritin as potential mediators linking red meat consumption to type 2 diabetes (2015) · cites this paper as [2]
In the citing paper
“Potential confounders to be included as covariates were a priori selected based on the literature on the association between red meat intake and diabetes risk (2, 3) and prior investigations in EPIC-Potsdam regarding risk factors of type 2 diabetes (5), dietary patterns (27), and determinants of metabolic profiles (28,29).”
From Amino acids, lipid metabolites, and ferritin as potential mediators linking red meat consumption to type 2 diabetes (2015) · cites this paper as [2]
In the citing paper
“Still, an elevated diabetes risk was consistently observed for both unprocessed and processed red meat (1-3).”
From Amino acids, lipid metabolites, and ferritin as potential mediators linking red meat consumption to type 2 diabetes (2015) · cites this paper as [2]
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Metadata
- Authors
- Pan, A., Sun, Q., Bernstein, A. M., Schulze, M. B., Manson, J. E., Willett, W. C., & Hu, F. B.
- Affiliations
- Harvard University (US)
- Venue
- The American Journal of Clinical Nutrition
- Publisher
- Elsevier BV
- Published
- 2011-10
- Volume
- 94
- Issue
- 4
- Pages
- 1088-1096
- ISSN
- 0002-9165 (ISSN-L)
- PMC
- PMC3173026
- OpenAlex
- W1995856488
- Cited by
- 709
- References
- 75
- Citations by year
- 2026: 24 · 2025: 27 · 2024: 53 · 2023: 35 · 2022: 60 · 2021: 50 · 2020: 51 · 2019: 59 · 2018: 56 · 2017: 68 · 2016: 51 · 2015: 46 · 2014: 42 · 2013: 39 · 2012: 43
- FWCI
- 39.40
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- American Journal of Clinical Nutrition (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Institutes of Health (CA 87969, CA55075)
- National Heart, Lung, and Blood Institute (K99HL098459, CA55075, CA87969)
- National Cancer Institute (CA-87969, CA-55075, P01CA087969, CA50385, R01CA050385)
- National Institute of Diabetes and Digestive and Kidney Diseases (R01DK058845, DK58845)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
- Keywords
- red meat consumption, type 2 diabetes, processed meat, diabetes risk, dietary risk factors, nuts, low-fat dairy, whole grains, Health Professionals Follow-up Study, Nurses' Health Study
- MeSH terms
- Adult, Aged, Diabetes Mellitus, Type 2, Diet, Female, Follow-Up Studies, Food Handling, Humans, Male, Meat, Middle Aged, Prospective Studies, Surveys and Questionnaires, Risk, United States, Reproducibility of Results, Cohort Studies, Incidence
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