Section for Epidemiology, Department of Public Health, Aarhus University, Bartholins Allé 2, 8000, Aarhus C, Denmark.
Department of Cardiology, Aalborg University Hospital, Aalborg, Denmark.
Eur J Nutr. 2019 Oct;58(7):2705-2712. doi: 10.1007/s00394-018-1820-0. Epub 2018 Sep 17.
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.
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.
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)].
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.
我们研究了用家禽或鱼类替代红肉（总肉、加工肉和未加工肉、低脂肉和高脂肉），以及用未加工红肉替代加工红肉与 2 型糖尿病风险之间的关系。
丹麦饮食、癌症和健康研究中的一个队列包括 53163 名参与者，随访时间为新发 2 型糖尿病（6879 例；中位随访时间 15.4 年）。在基线时，通过经过验证的 192 项食物频率问卷评估饮食。使用调整后的 Cox 比例风险模型计算特定食物替代 150g/周与 2 型糖尿病相关的风险比（HR）和 95%置信区间（CI）。
用鱼替代总红肉与 2 型糖尿病风险降低相关[HR0.96（95%CI0.94，0.99）]，用家禽或鱼替代加工红肉也与 2 型糖尿病风险降低相关[HR 家禽 0.96（95%CI0.93，0.99）]；HR 鱼 0.94（95%CI0.91，0.97）。用鱼替代低脂红肉或高脂红肉与 2 型糖尿病风险降低相关，而用家禽进行类似替代则没有。用未加工红肉替代加工红肉也与 2 型糖尿病风险降低相关[HR0.96（95%CI0.93，0.99）]。
用家禽替代加工红肉，用鱼替代总肉或加工肉，以及用未加工红肉替代加工红肉，均与 2 型糖尿病风险降低相关。
