Consumption of red meat, genetic susceptibility, and risk of LADA and type 2 diabetes.

Josefin E LöfvenborgEmma AhlqvistLars AlfredssonTomas AnderssonLeif GroopTiinamaija TuomiAlicja WolkSofia Carlsson

Published in: European journal of nutrition (2020)

Consumption of processed but not unprocessed red meat may increase the risk of LADA, especially in individuals with FHD-T1D or high-risk HLA genotypes.

Keyphrases

type diabetes
genome wide
cardiovascular disease
glycemic control
copy number
skeletal muscle