A comprehensive analysis published in Lancet Diabetes & Endocrinology has revealed significant associations between meat consumption and the risk of developing type 2 diabetes (T2D). The study, which encompasses data from nearly 2 million adults across 20 countries, highlights the differential impact of various types of meat on diabetes risk.
Research Overview
Historically, research has shown a correlation between processed and unprocessed red meat consumption and an elevated risk of T2D. However, inconsistencies in evidence and regional study biases have limited definitive conclusions. Additionally, the effects of poultry consumption on T2D risk have remained ambiguous.
To address these gaps, the latest study employed a federated meta-analysis of individual-participant data from 31 cohorts within the global InterConnect project. This meta-analysis aimed to clarify the relationship between meat consumption and T2D risk, especially focusing on processed and unprocessed red meat compared to poultry.
Study Methodology
The research drew on data from diverse geographical regions, including 12 cohorts from the Americas, two from the Eastern Mediterranean, nine from Europe, one from Southeast Asia, and seven from the Western Pacific. Participants, aged 18 or older, provided information on their meat consumption and incidence of T2D. Those with missing data or pre-existing diabetes were excluded.
Hazard ratios (HRs) and 95% confidence intervals (CIs) for each type of meat were calculated, adjusting for potential confounders such as body mass index (BMI). A random-effects meta-analysis with meta-regression was utilized to explore sources of heterogeneity.
Key Findings
Data from 1,966,444 participants revealed 107,271 new T2D cases over a median follow-up of 10 years. Regional variations were evident: Europeans reported higher processed meat consumption, while Americans consumed more poultry. Consumption of unprocessed red meat also varied widely, from zero grams per day in Bangladesh to 110 grams per day in the U.S.
Processed meat consumption was notably high in Germany, Puerto Rico, and Iran. Poultry intake varied significantly, from zero grams per day in Bangladesh to 72 grams per day in Brazil.
The study found that higher intake of processed meat, unprocessed red meat, and poultry was associated with increased T2D risk. Specifically, HRs were 1.10 per 100 grams/day for unprocessed red meat, 1.15 per 50 grams/day for processed meat, and 1.08 per 100 grams/day for poultry. Notably, the association with poultry was weaker compared to red and processed meats.
Food substitution analyses indicated that replacing unprocessed red meat with other foods could lower T2D risk, while substitution of poultry did not yield significant benefits. The positive link between meat consumption and T2D was consistent across North America, Europe, and the Western Pacific, with no significant variance due to age, sex, or BMI.
Conclusion
This extensive study underscores the global health implications of meat consumption, with processed and unprocessed red meats showing a stronger association with T2D risk compared to poultry. These findings should inform dietary guidelines aimed at diabetes prevention and highlight the need for further research to refine public health recommendations.
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