Substituting processed or red meat with plant-based foods may reduce risk of type 2 diabetes Diabetes Meat DiabetesMellitus Diet Food Insulin Obesity PhysicalActivity Type2Diabetes Vegetables SciReports
By Pooja Toshniwal PahariaApr 16 2023Reviewed by Benedette Cuffari, M.Sc. In a recent study published in Scientific Reports, researchers assess the association between moderate-level partial replacement of processed and red meat intake with equivalent proportions of plant-based foods such as fruits, vegetables, cereals, and legumes, and the risk of incident type 2 diabetes in Finnish individuals.
Animal-based diets that are rich in processed and/or red meat are environmentally unsustainable and increase the risk of new-onset T2D. Comparatively, plant-based diets, which are rich in fiber, protect against diabetes. To date, data on the impact of dietary transitions from animal- to plant-based diets on the risk of incident T2D are limited.
Participants’ health was assessed using health measures, serological assessments of serum samples, and self-documented questionnaires, with data linked to the health registries of Finland. Individuals with T2D at study initiation were excluded from all analyses. The individuals were followed up for a median of 11 years, during which 1,750 cases of new-onset T2D were reported.
The mean regular food and caloric intake were determined using the national food composition database of Finland. T2D was detected by linking participant data to national administrative registries on reimbursement for anti-diabetic medication costs, medication sales using anatomical therapeutic chemical codes A10 onward, hospitalizations, or death cause based on international classification of diseases, tenth revision codes E11 to E14.
Among males, doubling the replacement quantities to 200 and 100 grams weekly of red and processed meat, respectively, by equivalent amounts of cereals or fruits led to greater reductions in T2D risks.
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