Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis
Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis
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DOI：
10.3945/ajcn.111.018978
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发表时间：
2011-10-01
影响因子：
7.1
通讯作者：
Hu, Frank B.
中科院分区：
文献类型：
--
作者：
Pan, An;Sun, Qi;Hu, Frank B.
背景资料：不同类型红肉的消费与2型糖尿病（T2 D）风险之间的关系仍然不确定。目的：我们评估了美国成年人未加工和加工红肉消费与T2 D事件之间的关联。设计：我们在卫生专业人员随访研究中跟踪了37，083名男性第一次护士健康研究（1980-2008年）中有79 570名妇女，第二次护士健康研究（1991-2005年）中有87 504名妇女。饮食通过有效的食物频率问卷进行评估，数据每4年更新一次。事件T2 D证实了一个有效的补充questionnaire.Results：在4，033，322人-年的后续行动，我们记录了13，759事件T2 D的情况下。在调整年龄、BMI和其他生活方式和饮食风险因素后，每个队列中未加工和加工红肉摄入量均与T2 D风险正相关（均为P趋势
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