用其它蛋白质代替红肉,可能降低糖尿病风险
  • 纳入27634名男性及121219名女性受试者,在2113245人-年的随访期间,共发生2型糖尿病8763例;
  • 每4年评估一次受试者的饮食情况,4年间用另一种常见蛋白质食物代替红肉而减少红肉总摄入,与随后4年内2型糖尿病风险的降低显著相关;
  • 每天分别用一份禽肉、海产品、低脂奶、高脂奶、蛋、豆类、坚果替代红肉的2型糖尿病风险比为0.82,0.87,0.82,0.82,0.90,0.89,0.83;
  • 相比替代未加工红肉,替代加工红肉的上述关联更强。
主编推荐语
aluba
红肉摄入量与2型糖尿病风险正相关。American Journal of Clinical Nutrition上发表的一项前瞻性队列研究结果,对近15万名受试者进行多年随访后发现,用禽肉、海产品、乳制品、蛋、豆类或坚果等常见蛋白质来源代替红肉,与2型糖尿病风险的降低显著相关。
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Replacing the consumption of red meat with other major dietary protein sources and risk of type 2 diabetes mellitus: a prospective cohort study

以其它主要膳食蛋白质来源取代红肉消费与2型糖尿病的风险:一项前瞻性队列研究

10.1093/ajcn/nqaa284

2020-10-23, Article

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Background: Greater consumption of red meat has been associated with a higher risk of type 2 diabetes mellitus (T2DM). A decreased intake of red meat and simultaneous increased intake of other high-protein foods may be associated with a lower risk of T2DM. These analyses of specific food replacements for red meat may provide more accurate dietary advice.
Objective: We examined the association between a decrease in intake of red meat accompanied by an increase in other major dietary protein sources and risk of T2DM.
Methods: We prospectively followed 27,634 males in the Health Professionals Follow-up Study, 46,023 females in the Nurses’ Health Study, and 75,196 females in the Nurses’ Health Study II. Diet was assessed by a validated FFQ and updated every 4 y. Cox proportional hazards models adjusted for T2DM risk factors were used to model the food replacements. We calculated HRs and 95% CIs for the T2DM risk associated with replacements of 1 daily serving of red meat with another protein source.
Results: During 2,113,245 person-years of follow-up, we identified 8763 incident T2DM cases from 1990 to 2013. In the pooled analyses, a decrease in total red meat intake during a 4-y period replaced with another common protein food was associated with a lower risk of T2DM in the subsequent 4-y period. The HR (95% CI) per 1 serving/d was 0.82 (0.75, 0.90) for poultry, 0.87 (0.77, 0.98) for seafood, 0.82 (0.78, 0.86) for low-fat dairy, 0.82 (0.77, 0.86) for high-fat dairy, 0.90 (0.81, 0.99) for eggs, 0.89 (0.82, 0.98) for legumes, and 0.83 (0.78, 0.89) for nuts. The associations were present for both unprocessed and processed red meat, although stronger for the replacement of processed red meat.
Conclusions: Replacing red meat consumption with other protein sources was associated with a lower risk of T2DM.

First Authors:
Anne Mette L Würtz

Correspondence Authors:
Eric B Rimm

All Authors:
Anne Mette L Würtz,Marianne U Jakobsen,Monica L Bertoia,Tao Hou,Erik B Schmidt,Walter C Willett,Kim Overvad,Qi Sun,JoAnn E Manson,Frank B Hu,Eric B Rimm

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