High intakes of protein and processed meat associate with increased incidence of type 2 diabetes.
Ericson, Ulrika LU ; Sonestedt, Emily LU
; Gullberg, Bo
LU
; Hellstrand, Sophie
LU
; Hindy, George
LU
; Wirfält, Elisabet
LU
and Orho-Melander, Marju
LU
(2013)
In British Journal of Nutrition
109(6).
p.1143-1153
- Abstract
- Diets high in protein have shown positive effects on short-term weight reduction and glycaemic control. However, the understanding of how dietary macronutrient composition relates to long-term risk of type 2 diabetes is limited. The aim of the present study was to examine intakes of macronutrients, fibre and protein sources in relation to incident type 2 diabetes. In total, 27 140 individuals, aged 45-74 years, from the population-based Malmö Diet and Cancer cohort, were included. Dietary data were collected with a modified diet history method, including registration of cooked meals. During 12 years of follow-up, 1709 incident type 2 diabetes cases were identified. High protein intake was associated with increased risk of type 2 diabetes... (More)
- Diets high in protein have shown positive effects on short-term weight reduction and glycaemic control. However, the understanding of how dietary macronutrient composition relates to long-term risk of type 2 diabetes is limited. The aim of the present study was to examine intakes of macronutrients, fibre and protein sources in relation to incident type 2 diabetes. In total, 27 140 individuals, aged 45-74 years, from the population-based Malmö Diet and Cancer cohort, were included. Dietary data were collected with a modified diet history method, including registration of cooked meals. During 12 years of follow-up, 1709 incident type 2 diabetes cases were identified. High protein intake was associated with increased risk of type 2 diabetes (hazard ratio (HR) 1·27 for highest compared with lowest quintile; 95 % CI 1·08, 1·49; P for trend = 0·01). When protein consumption increased by 5 % of energy at the expense of carbohydrates (HR 1·20; 95 % CI 1·09, 1·33) or fat (HR 1·21; 95 % CI 1·09, 1·33), increased diabetes risk was observed. Intakes in the highest quintiles of processed meat (HR 1·16; 95 % CI 1·00, 1·36; P for trend = 0·01) and eggs (HR 1·21; 95 % CI 1·04, 1·41; P for trend = 0·02) were associated with increased risk. Intake of fibre-rich bread and cereals was inversely associated with type 2 diabetes (HR 0·84; 95 % CI 0·73, 0·98; P for trend = 0·004). In conclusion, results from the present large population-based prospective study indicate that high protein intake is associated with increased risk of type 2 diabetes. Replacing protein with carbohydrates may be favourable, especially if fibre-rich breads and cereals are chosen as carbohydrate sources. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3047899
- author
- Ericson, Ulrika
LU
; Sonestedt, Emily
LU
; Gullberg, Bo
LU
; Hellstrand, Sophie
LU
; Hindy, George
LU
; Wirfält, Elisabet
LU
and Orho-Melander, Marju
LU
- organization
- publishing date
- 2013
- type
- Contribution to journal
- publication status
- published
- subject
- in
- British Journal of Nutrition
- volume
- 109
- issue
- 6
- pages
- 1143 - 1153
- publisher
- Cambridge University Press
- external identifiers
-
- wos:000316202300021
- pmid:22850191
- scopus:84875027603
- pmid:22850191
- ISSN
- 1475-2662
- DOI
- 10.1017/S0007114512003017
- language
- English
- LU publication?
- yes
- id
- c8697153-4476-457f-a9a1-189ebb0a6228 (old id 3047899)
- alternative location
- http://www.ncbi.nlm.nih.gov/pubmed/22850191?dopt=Abstract
- date added to LUP
- 2016-04-01 11:04:22
- date last changed
- 2022-04-28 03:58:53
@article{c8697153-4476-457f-a9a1-189ebb0a6228,
abstract = {{Diets high in protein have shown positive effects on short-term weight reduction and glycaemic control. However, the understanding of how dietary macronutrient composition relates to long-term risk of type 2 diabetes is limited. The aim of the present study was to examine intakes of macronutrients, fibre and protein sources in relation to incident type 2 diabetes. In total, 27 140 individuals, aged 45-74 years, from the population-based Malmö Diet and Cancer cohort, were included. Dietary data were collected with a modified diet history method, including registration of cooked meals. During 12 years of follow-up, 1709 incident type 2 diabetes cases were identified. High protein intake was associated with increased risk of type 2 diabetes (hazard ratio (HR) 1·27 for highest compared with lowest quintile; 95 % CI 1·08, 1·49; P for trend = 0·01). When protein consumption increased by 5 % of energy at the expense of carbohydrates (HR 1·20; 95 % CI 1·09, 1·33) or fat (HR 1·21; 95 % CI 1·09, 1·33), increased diabetes risk was observed. Intakes in the highest quintiles of processed meat (HR 1·16; 95 % CI 1·00, 1·36; P for trend = 0·01) and eggs (HR 1·21; 95 % CI 1·04, 1·41; P for trend = 0·02) were associated with increased risk. Intake of fibre-rich bread and cereals was inversely associated with type 2 diabetes (HR 0·84; 95 % CI 0·73, 0·98; P for trend = 0·004). In conclusion, results from the present large population-based prospective study indicate that high protein intake is associated with increased risk of type 2 diabetes. Replacing protein with carbohydrates may be favourable, especially if fibre-rich breads and cereals are chosen as carbohydrate sources.}},
author = {{Ericson, Ulrika and Sonestedt, Emily and Gullberg, Bo and Hellstrand, Sophie and Hindy, George and Wirfält, Elisabet and Orho-Melander, Marju}},
issn = {{1475-2662}},
language = {{eng}},
number = {{6}},
pages = {{1143--1153}},
publisher = {{Cambridge University Press}},
series = {{British Journal of Nutrition}},
title = {{High intakes of protein and processed meat associate with increased incidence of type 2 diabetes.}},
url = {{http://dx.doi.org/10.1017/S0007114512003017}},
doi = {{10.1017/S0007114512003017}},
volume = {{109}},
year = {{2013}},
}