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European Journal of Nutrition

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01-10-2019 | Original Contribution

Substitution of red meat with poultry or fish and risk of type 2 diabetes: a Danish cohort study

Authors: Daniel B. Ibsen, Christine K. Warberg, Anne Mette L. Würtz, Kim Overvad, Christina C. Dahm

Published in: European Journal of Nutrition | Issue 7/2019

Abstract

Purpose

We examined associations between substitution of red meat (total, processed and unprocessed, low fat and high fat) with poultry or fish and substitution of processed red meat with unprocessed red meat and the risk of type 2 diabetes.

Methods

A cohort of 53,163 participants from the Danish Diet, Cancer and Health study were followed for incident type 2 diabetes (6879 cases; median follow-up time 15.4 years). Diet was assessed by a validated 192-item food frequency questionnaire at baseline. Adjusted Cox proportional hazard models were used to calculate hazard ratios (HR) and 95% confidence intervals (CI) for type 2 diabetes associated with specified food substitutions of 150 g/week.

Results

Replacing total red meat with fish was associated with a lower risk of type 2 diabetes [HR 0.96 (95% CI 0.94, 0.99)] as was replacement of processed red meat with poultry or fish [HR poultry 0.96 (95% CI 0.93, 0.99)]; HR fish 0.94 [(95% CI 0.91, 0.97)]. Replacing low fat red meat or high fat red meat with fish was associated with a lower risk of type 2 diabetes whereas similar substitutions, with poultry, were not. Replacing processed red meat with unprocessed red meat was also associated with a lower risk of type 2 diabetes [HR 0.96 (95% CI 0.93, 0.99)].

Conclusions

Replacing processed red meat with poultry, replacing total or processed red meat with fish, and replacing processed red meat with unprocessed red meat were all associated with a lower risk of type 2 diabetes.

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Title: Substitution of red meat with poultry or fish and risk of type 2 diabetes: a Danish cohort study
Authors: Daniel B. Ibsen
Christine K. Warberg
Anne Mette L. Würtz
Kim Overvad
Christina C. Dahm
Publication date: 01-10-2019
Publisher: Springer Berlin Heidelberg
Published in: European Journal of Nutrition / Issue 7/2019
Print ISSN: 1436-6207
Electronic ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-018-1820-0

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