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

Löfvenborg, Josefin E. ; Ahlqvist, Emma LU ; Alfredsson, Lars ; Andersson, Tomas ; Groop, Leif LU ; Tuomi, Tiinamaija LU ; Wolk, Alicja and Carlsson, Sofia (2020) In European Journal of Nutrition
Abstract

Purpose: Red meat consumption is positively associated with type 1 (T1D) and type 2 (T2D) diabetes. We investigated if red meat consumption increases the risk of latent autoimmune diabetes in adults (LADA) and T2D, and potential interaction with family history of diabetes (FHD), HLA and TCF7L2 genotypes. Methods: Analyses were based on Swedish case–control data comprising incident cases of LADA (n = 465) and T2D (n = 1528) with matched, population-based controls (n = 1789; n = 1553 in genetic analyses). Multivariable-adjusted ORs in relation to self-reported processed and unprocessed red meat intake were estimated by conditional logistic regression models. Attributable proportion (AP) due to interaction was used to assess departure from... (More)

Purpose: Red meat consumption is positively associated with type 1 (T1D) and type 2 (T2D) diabetes. We investigated if red meat consumption increases the risk of latent autoimmune diabetes in adults (LADA) and T2D, and potential interaction with family history of diabetes (FHD), HLA and TCF7L2 genotypes. Methods: Analyses were based on Swedish case–control data comprising incident cases of LADA (n = 465) and T2D (n = 1528) with matched, population-based controls (n = 1789; n = 1553 in genetic analyses). Multivariable-adjusted ORs in relation to self-reported processed and unprocessed red meat intake were estimated by conditional logistic regression models. Attributable proportion (AP) due to interaction was used to assess departure from additivity of effects. Results: Consumption of processed red meat was associated with increased risk of LADA (per one servings/day OR 1.27, 95% CI 1.07–1.52), whereas no association was observed for unprocessed red meat. For T2D, there was no association with red meat intake once BMI was taken into account. The combination of high (> 0.3 servings/day vs. less) processed red meat intake and high-risk HLA-DQB1 and -DRB1 genotypes yielded OR 8.05 (95% CI 4.86–13.34) for LADA, with indications of significant interaction (AP 0.53, 95% CI 0.32–0.73). Results were similar for the combination of FHD-T1D and processed red meat. No interaction between processed red meat intake and FHD-T2D or risk variants of TCF7L2 was seen in relation to LADA or T2D. Conclusion: 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.

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author
organization
publishing date
type
Contribution to journal
publication status
epub
subject
keywords
Family history, HLA, Interaction, Latent autoimmune diabetes in adults, Red meat intake, TCF7L2
in
European Journal of Nutrition
publisher
Springer
external identifiers
  • pmid:32444887
  • scopus:85085311357
ISSN
1436-6207
DOI
10.1007/s00394-020-02285-2
language
English
LU publication?
yes
id
fa4ebd97-be9e-405f-ba14-0ba2513e6960
date added to LUP
2020-06-26 16:54:49
date last changed
2020-06-27 01:58:44
@article{fa4ebd97-be9e-405f-ba14-0ba2513e6960,
  abstract     = {<p>Purpose: Red meat consumption is positively associated with type 1 (T1D) and type 2 (T2D) diabetes. We investigated if red meat consumption increases the risk of latent autoimmune diabetes in adults (LADA) and T2D, and potential interaction with family history of diabetes (FHD), HLA and TCF7L2 genotypes. Methods: Analyses were based on Swedish case–control data comprising incident cases of LADA (n = 465) and T2D (n = 1528) with matched, population-based controls (n = 1789; n = 1553 in genetic analyses). Multivariable-adjusted ORs in relation to self-reported processed and unprocessed red meat intake were estimated by conditional logistic regression models. Attributable proportion (AP) due to interaction was used to assess departure from additivity of effects. Results: Consumption of processed red meat was associated with increased risk of LADA (per one servings/day OR 1.27, 95% CI 1.07–1.52), whereas no association was observed for unprocessed red meat. For T2D, there was no association with red meat intake once BMI was taken into account. The combination of high (&gt; 0.3 servings/day vs. less) processed red meat intake and high-risk HLA-DQB1 and -DRB1 genotypes yielded OR 8.05 (95% CI 4.86–13.34) for LADA, with indications of significant interaction (AP 0.53, 95% CI 0.32–0.73). Results were similar for the combination of FHD-T1D and processed red meat. No interaction between processed red meat intake and FHD-T2D or risk variants of TCF7L2 was seen in relation to LADA or T2D. Conclusion: 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.</p>},
  author       = {Löfvenborg, Josefin E. and Ahlqvist, Emma and Alfredsson, Lars and Andersson, Tomas and Groop, Leif and Tuomi, Tiinamaija and Wolk, Alicja and Carlsson, Sofia},
  issn         = {1436-6207},
  language     = {eng},
  month        = {05},
  publisher    = {Springer},
  series       = {European Journal of Nutrition},
  title        = {Consumption of red meat, genetic susceptibility, and risk of LADA and type 2 diabetes},
  url          = {http://dx.doi.org/10.1007/s00394-020-02285-2},
  doi          = {10.1007/s00394-020-02285-2},
  year         = {2020},
}