Replacing the consumption of red meat with other major dietary protein sources and risk of type 2 diabetes mellitus: a prospective cohort study
Year Published: 2020
Am J Clin Nutr
Anne Mette L Würtz 1 2, Marianne U Jakobsen, Monica L Bertoia, Tao Hou, Erik B Schmidt, Walter C Willett, Kim Overvad, Qi Sun, JoAnn E Manson, Frank B Hu, Eric B Rimm
In this study, authors examined the association between substituting red meat for other protein sources and risk of type 2 diabetes.
Key Findings: Results showed that over a 4-year period, decreasing red meat consumption was associated with a lower risk of type 2 diabetes when consumption of other protein sources was increased. Replacing red meat with legumes resulted in a 18% risk reduction, and replacing red meat with nuts resulted in 17% risk reduction.