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Ibsen, Daniel B., et al. ‘Replacement of Red and Processed Meat With Other Food Sources of Protein and the Risk of Type 2 Diabetes in European Populations: The EPIC-InterAct Study’. Diabetes Care, vol. 43, no. 11, Nov. 2020, pp. 2660–67. PubMed, https://doi.org/10.2337/dc20-1038.
Link: https://pubmed.ncbi.nlm.nih.gov/32868270/
Population Characteristics:
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Substitution Analysis:
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Conclusions:
In conclusion, this study suggests that the replacement habitually of 1 serving/ day of red and processed meat with 1 serving/day of cheese, yogurt, nuts, or cereals may be associated with a lower rate of development of type 2 diabetes. Replacing red and processed meat with other sources of protein may have a public health impact for the prevention of type 2 diabetes.
PDF: 📂 Media/PDFs/dc201038.pdf
| Endpoints | Exposures | Populations | General |
|---|---|---|---|
| #type_2_diabetes | #red_meat | #EPIC_cohort | #disease |
| #poultry | #EPIC_InterAct | #nutrition | |
| #pork | #humans | #epidemiology | |
| #fish | #substitution_analyses | ||
| #cheese | |||
| #yogurt | |||
| #milk | |||
| #dairy | |||
| #meat | |||
| #eggs | |||
| #legumes | |||
| #nuts | |||
| #cereals | |||
| #processed_meat |