ArticleThe American journal of clinical nutrition2021
Replacing the consumption of red meat with other major dietary protein sources and risk of type 2 diabetes mellitus: a prospective cohort study.
Article in The American journal of clinical nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers, 2 of them syntheses that pooled it.
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Who cites it
35 citing papers in PubMed, 2 syntheses or guidelines pooled it, 58 citations in OpenAlex.
- Substitution of animal-based with plant-based foods on cardiometabolic health and all-cause mortality: a systematic review and meta-analysis of prospective studies.BMC medicine · 2023Pooled it
- Processed and Unprocessed Red Meat Consumption and Risk for Type 2 Diabetes Mellitus: An Updated Meta-Analysis of Cohort Studies.International journal of environmental research and public health · 2021Pooled it
- Effects of red meat taxes and warning labels on food groups selected in a randomized controlled trial.The international journal of behavioral nutrition and physical activity · 2024Trial
- Improvement of glycemic indices by a hypocaloric legume-based DASH diet in adults with type 2 diabetes: a randomized controlled trial.European journal of nutrition · 2022Trial
- The (ab)use of food frequency questionnaire data in substitution modelling in nutritional epidemiology: a critique.European journal of clinical nutrition · 2026Review
- Associations between dietary patterns and diabetes in patients with acute pancreatitis: a cross-sectional analysis from the DREAM study.Nutrition journal · 2026Observational
- Substitution of White Meat for Red Meat and Diabetes Risk: A Prospective Cohort Study Stratified by Red Meat Intake.Nutrients · 2026Article
- Association between red meat intake and diabetes: a cross-sectional analysis of a nationally representative sample of US adults (NHANES 2003-2016).The British journal of nutrition · 2026Article
- Impact of dietary transitions on overweight and obesity burden and future trends among Chinese adults.NPJ science of food · 2025Article
- Planetary health diet, other plant-based diets and risk of type 2 diabetes: a prospective study from the UK Biobank.Cardiovascular diabetology · 2025Article
- Identification and Estimation of the Average Causal Effects Under Dietary Substitution Strategies.Statistics in medicine · 2025Article
- Obesity Phenotypes, Lifestyle Medicine, and Population Health: Precision Needed Everywhere!Journal of obesity & metabolic syndrome · 2025Review
- Gender-specific effects of meat consumption on type 2 diabetes: a narrative review of prospective cohort studies.Frontiers in nutrition · 2025Review
- Association between the dietary index for gut microbiota and diabetes: the mediating role of phenotypic age and body mass index.Frontiers in nutrition · 2025Article
- Nutrient quality in dietary therapy for diabetes and diabetic kidney disease.Journal of diabetes investigation · 2024Review
- Self-reported consumption frequency of meat and fish products among young adults in Kazakhstan.Nutrition and health · 2024Article
- Adding a Leafy Vegetable Fraction to Diets Decreases the Risk of Red Meat Mortality in MASLD Subjects: Results from the MICOL Cohort.Nutrients · 2024Article
- Modelling the replacement of red and processed meat with plant-based alternatives and the estimated effect on insulin sensitivity in a cohort of Australian adults.The British journal of nutrition · 2024Article
- Yogurt, in the context of a healthy diet, for the prevention and management of diabetes and obesity: a perspective from Argentina.Frontiers in nutrition · 2024Article
- Plant-Based Diet Indices and Their Association with Frailty in Older Adults: A CLHLS-Based Cohort Study.Nutrients · 2023Article
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11 authors at 4 institutions in 2 countries.
Funding
Abstract
backgroundGreater consumption of red meat has been associated with a higher risk of type 2 diabetes mellitus (T2DM). A decreased intake of red meat and simultaneous increased intake of other high-protein foods may be associated with a lower risk of T2DM. These analyses of specific food replacements for red meat may provide more accurate dietary advice.
objectiveWe examined the association between a decrease in intake of red meat accompanied by an increase in other major dietary protein sources and risk of T2DM.
methodsWe prospectively followed 27,634 males in the Health Professionals Follow-up Study, 46,023 females in the Nurses' Health Study, and 75,196 females in the Nurses' Health Study II. Diet was assessed by a validated FFQ and updated every 4 y. Cox proportional hazards models adjusted for T2DM risk factors were used to model the food replacements. We calculated HRs and 95% CIs for the T2DM risk associated with replacements of 1 daily serving of red meat with another protein source.
resultsDuring 2,113,245 person-years of follow-up, we identified 8763 incident T2DM cases from 1990 to 2013. In the pooled analyses, a decrease in total red meat intake during a 4-y period replaced with another common protein food was associated with a lower risk of T2DM in the subsequent 4-y period. The HR (95% CI) per 1 serving/d was 0.82 (0.75, 0.90) for poultry, 0.87 (0.77, 0.98) for seafood, 0.82 (0.78, 0.86) for low-fat dairy, 0.82 (0.77, 0.86) for high-fat dairy, 0.90 (0.81, 0.99) for eggs, 0.89 (0.82, 0.98) for legumes, and 0.83 (0.78, 0.89) for nuts. The associations were present for both unprocessed and processed red meat, although stronger for the replacement of processed red meat.
conclusionsReplacing red meat consumption with other protein sources was associated with a lower risk of T2DM.
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