Lipidomic Markers of Processed Meat and Unprocessed Red Meat Intake and Risk of Diabetes in American Indians
Authors' conclusion
We identified lipidomic markers of unprocessed red and processed meat consumption. Several lipids were independently associated with increased diabetes risk, potentially by mediating the association between meat intake and glucose metabolism.
Study context
- Population
- American Indians, Strong Heart Family Study
- Participants
- 1,816 participants
- Exposure
- Lipidomic markers of unprocessed red meat and processed meat intake and incident diabetes
- Outcome
- Lipids associated with meat intake and incident diabetes
Methodological detailsfamily-based cohort, untargeted lipidomics, baseline and follow-up (∼5 years apart)
- Family-based cohort
- Untargeted lipidomics
- Baseline and follow-up (∼5 years apart)
Main finding
As reported in the abstract
Known lipids (primarily plasmalogens) associated with unprocessed red meat intake, after multiple testing correction
15
Plasmalogens linked to incident diabetes and higher red meat intake; OR per SD increase in baseline levels
3; OR 1.32 (95% CI 1.02-1.70) to 1.39 (1.08-1.78)
Lipids (mainly sphingomyelins) associated with processed meat intake
8
Sphingomyelins linked to incident diabetes and higher processed meat intake
2; OR 1.33 (95% CI 1.02-1.75) and 1.36 (1.04-1.80)
Observational data: associations, not effects.
Further findings
Incident diabetes in participants with normal baseline glucose
- Developed diabetes
- 66 of 1,076
Meat-related lipids and glucose/insulin metrics
- Meat-related lipids associated with altered glucose/insulin metrics
- 20 of 23
- Lipids mediating positive associations between red or processed meat intake and fasting glucose
- 11
Original publication
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