Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes
Abstract High consumption of red and processed meat has been associated with increased type 2 diabetes (T2D) risk. These kinds of diets are also environmentally unsustainable. We examined a modeled association between a partial substitution of red meat or processed meat with plant-based foods (legum...
| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2023-04-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-023-32859-z |
| _version_ | 1797845968867033088 |
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| author | Mirkka Maukonen Kennet Harald Niina E. Kaartinen Heli Tapanainen Demetrius Albanes Johan Eriksson Tommi Härkänen Pekka Jousilahti Seppo Koskinen Essi Päivärinta Tiina Suikki Hanna Tolonen Anne-Maria Pajari Satu Männistö |
| author_facet | Mirkka Maukonen Kennet Harald Niina E. Kaartinen Heli Tapanainen Demetrius Albanes Johan Eriksson Tommi Härkänen Pekka Jousilahti Seppo Koskinen Essi Päivärinta Tiina Suikki Hanna Tolonen Anne-Maria Pajari Satu Männistö |
| author_sort | Mirkka Maukonen |
| collection | DOAJ |
| description | Abstract High consumption of red and processed meat has been associated with increased type 2 diabetes (T2D) risk. These kinds of diets are also environmentally unsustainable. We examined a modeled association between a partial substitution of red meat or processed meat with plant-based foods (legumes, vegetables, fruit, cereals, or a combination of these) and T2D risk among Finnish adults. We used pooled data from five Finnish cohorts (n = 41,662, 22% women, aged ≥ 25 years, 10.9 years median follow-up with 1750 incident T2D cases). Diet was assessed by a validated food frequency questionnaire. In the substitution models, 100 g/week of red meat or 50 g/week of processed meat were substituted with similar amounts of plant-based substitutes. Cohort-specific hazard ratios (HRs) were estimated by Cox proportional hazards multivariable model and pooled using a two-staged random-effects model. We observed small, but statistically significant, reductions in T2D risk in men when red or processed meat were partially substituted with fruits (red meat: HR 0.98, 95% CI 0.97–1.00, P = 0.049, processed meat: 0.99, 0.98–1.00, P = 0.005), cereals (red meat: 0.97, 0.95–0.99, P = 0.005, processed meat: 0.99, 0.98–1.00, P = 0.004) or combination of plant-based foods (only processed meat: 0.99, 0.98–1.00, P = 0.004) but not with legumes or vegetables. The findings of women were similar but not statistically significant. Our findings suggest that even small, easily implemented, shifts towards more sustainable diets may reduce T2D risk particularly in men. |
| first_indexed | 2024-04-09T17:48:37Z |
| format | Article |
| id | doaj.art-c8ae584dfee944619c7885409bb65441 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-04-09T17:48:37Z |
| publishDate | 2023-04-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-c8ae584dfee944619c7885409bb654412023-04-16T11:13:05ZengNature PortfolioScientific Reports2045-23222023-04-011311910.1038/s41598-023-32859-zPartial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetesMirkka Maukonen0Kennet Harald1Niina E. Kaartinen2Heli Tapanainen3Demetrius Albanes4Johan Eriksson5Tommi Härkänen6Pekka Jousilahti7Seppo Koskinen8Essi Päivärinta9Tiina Suikki10Hanna Tolonen11Anne-Maria Pajari12Satu Männistö13Finnish Institute for Health and Welfare (THL)Finnish Institute for Health and Welfare (THL)Finnish Institute for Health and Welfare (THL)Finnish Institute for Health and Welfare (THL)National Cancer Institute, NIHDepartment of General Practice and Primary Health Care, University of Helsinki and Helsinki University HospitalFinnish Institute for Health and Welfare (THL)Finnish Institute for Health and Welfare (THL)Finnish Institute for Health and Welfare (THL)University of HelsinkiFinnish Institute for Health and Welfare (THL)Finnish Institute for Health and Welfare (THL)University of HelsinkiFinnish Institute for Health and Welfare (THL)Abstract High consumption of red and processed meat has been associated with increased type 2 diabetes (T2D) risk. These kinds of diets are also environmentally unsustainable. We examined a modeled association between a partial substitution of red meat or processed meat with plant-based foods (legumes, vegetables, fruit, cereals, or a combination of these) and T2D risk among Finnish adults. We used pooled data from five Finnish cohorts (n = 41,662, 22% women, aged ≥ 25 years, 10.9 years median follow-up with 1750 incident T2D cases). Diet was assessed by a validated food frequency questionnaire. In the substitution models, 100 g/week of red meat or 50 g/week of processed meat were substituted with similar amounts of plant-based substitutes. Cohort-specific hazard ratios (HRs) were estimated by Cox proportional hazards multivariable model and pooled using a two-staged random-effects model. We observed small, but statistically significant, reductions in T2D risk in men when red or processed meat were partially substituted with fruits (red meat: HR 0.98, 95% CI 0.97–1.00, P = 0.049, processed meat: 0.99, 0.98–1.00, P = 0.005), cereals (red meat: 0.97, 0.95–0.99, P = 0.005, processed meat: 0.99, 0.98–1.00, P = 0.004) or combination of plant-based foods (only processed meat: 0.99, 0.98–1.00, P = 0.004) but not with legumes or vegetables. The findings of women were similar but not statistically significant. Our findings suggest that even small, easily implemented, shifts towards more sustainable diets may reduce T2D risk particularly in men.https://doi.org/10.1038/s41598-023-32859-z |
| spellingShingle | Mirkka Maukonen Kennet Harald Niina E. Kaartinen Heli Tapanainen Demetrius Albanes Johan Eriksson Tommi Härkänen Pekka Jousilahti Seppo Koskinen Essi Päivärinta Tiina Suikki Hanna Tolonen Anne-Maria Pajari Satu Männistö Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes Scientific Reports |
| title | Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes |
| title_full | Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes |
| title_fullStr | Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes |
| title_full_unstemmed | Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes |
| title_short | Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes |
| title_sort | partial substitution of red or processed meat with plant based foods and the risk of type 2 diabetes |
| url | https://doi.org/10.1038/s41598-023-32859-z |
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