Replacement of Red and Processed Meat With Other Food Sources of Protein and the Risk of Type 2 Diabetes in European Populations: The EPIC-InterAct Study.
Daniel B IbsenMarinka SteurFumiaki ImamuraKim OvervadMatthias Bernd SchulzeBenedetta BendinelliMarcela GuevaraAntonio AgudoPilar AmianoDagfinn AuneAurelio BarricarteUlrika EricsonGuy FagherazziPaul W FranksHeinz FreislingJose R QuirosSara GrioniAlicia K HeathInge HuybrechtsVerena KatzeNasser LaoualiFrancesca ManciniGiovanna MasalaAnja OlsenKeren PapierStina RamneOlaf RolandssonCarlotta SacerdoteMaria-José SánchezCarmen SantiusteVittorio SimeonAnnemieke M W SpijkermanBernard SrourAnne TjønnelandTammy Y N TongRosario TuminoYvonne T van der SchouwElisabete WeiderpassClemens WittenbecherStephen J SharpElio RiboliNita G ForouhiNick J WarehamPublished in: Diabetes care (2020)
Replacement of red and processed meat with cheese, yogurt, nuts, or cereals was associated with a lower rate of type 2 diabetes. Substituting red and processed meat by other protein sources may contribute to the prevention of incident type 2 diabetes in European populations.