Menu

Javascript is not activated in your browser. This website needs javascript activated to work properly.

High intakes of protein and processed meat associate with increased incidence of type 2 diabetes.

Author:
  • Ulrika Ericson
  • Emily Sonestedt
  • Bo Gullberg
  • Sophie Hellstrand
  • George Hindy
  • Elisabet Wirfält
  • Marju Orho-Melander
Publishing year: 2013
Language: English
Pages: 1143-1153
Publication/Series: British Journal of Nutrition
Volume: 109
Issue: 6
Document type: Journal article
Publisher: Cambridge University Press

Abstract english

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.

Keywords

  • Nutrition and Dietetics

Other

Published
  • Nutrition Epidemiology
  • Diabetes - Cardiovascular Disease
  • ISSN: 1475-2662
Emily Sonestedt
E-mail: emily [dot] sonestedt [at] med [dot] lu [dot] se

Associate senior lecturer

Nutrition Epidemiology

+46 40 39 13 25

+46 73 700 71 45

60-13-34

Jan Waldenströms gata 35, CRC 60:13, Malmö

36

Crafoords vetenskapslunch

Kan våra gener göra oss tjocka?

Tyngre träningssnack

CV

Lund University Diabetes Centre, CRC, SUS Malmö, Jan Waldenströms gata 35, House 91:12. SE-214 28 Malmö. Telephone: +46 40 39 10 00