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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 Wareham
Published 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.
Keyphrases
  • type diabetes
  • cardiovascular disease
  • drinking water
  • protein protein
  • amino acid
  • insulin resistance
  • small molecule
  • skeletal muscle
  • human health
  • lactic acid