Meat Consumption and Risk of Developing Type 2 Diabetes in the SUN Project: A Highly Educated Middle-Class
A Mari-Sanchis1,2, A Gea1,3,4, F J Basterra-Gortari1,4,5
1Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain.
Plos One
|July 21, 2016
Summary
High meat consumption, particularly processed meat, is linked to an increased risk of developing type 2 diabetes in middle-aged adults. This study highlights potential dietary factors influencing diabetes incidence in a Mediterranean population.
Area of Science:
- Nutrition Science
- Epidemiology
- Metabolic Diseases
Background:
- Meat consumption is a known risk factor for diabetes.
- Previous studies show varied associations across populations.
- The Mediterranean diet context requires specific investigation.
Purpose of the Study:
- To examine the relationship between meat intake and type 2 diabetes incidence.
- To assess total, processed, and non-processed meat consumption.
- To analyze data from a longitudinal cohort of middle-aged Mediterranean individuals.
Main Methods:
- 18,527 participants in the SUN Project cohort were followed.
- Dietary intake was assessed using a validated food frequency questionnaire.
- Incident type 2 diabetes cases were identified using American Diabetes Association criteria.
Main Results:
- Higher meat consumption (≥3 servings/day) was significantly associated with increased diabetes risk (HR: 1.85).
- Processed meat showed a non-significant trend towards higher risk.
- Non-processed meat showed a non-significant trend towards lower risk.
Conclusions:
- Meat consumption, especially processed meat, is associated with higher type 2 diabetes risk.
- Findings are relevant for dietary recommendations in Mediterranean populations.
- Further research may clarify specific meat types and diabetes risk.
