Modelled substitution of meat with dairy products and the 20-year cumulative incidence of type 2 diabetes: Insights from the ATTICA cohort study (2002–2022)
Authors' conclusion
Substituting total and red/processed meat with full-fat or fermented dairy products in modeled analyses indicated potentially favorable, though largely non-significant, associations with long-term risk of T2D.
Study context
- Population
- Apparently healthy adults free of atherosclerotic CVD and T2D at baseline, ATTICA cohort (2002–2022); age 43 ± 13 years, 51% women
- Participants
- 2,000 adults
- Exposure
- Modelled substitution of total, red and white meat with dairy subtypes
- Outcome
- Cumulative incidence of T2D
- Follow-up
- 20 years
Methodological detailsmodelled substitution analysis, fully adjusted models
- Modelled substitution analysis
- Fully adjusted models
Main finding
As reported in the abstract
Total meat → full-fat dairy: trend (at P < 0.10) of lower T2D risk, OR (95% CI), fully adjusted
0.38
0.14, 1.05
Total meat → fermented dairy: trend of lower T2D risk, OR
0.39 (0.15, 1.07) (95% CI)
Red meat → full-fat dairy: not associated with T2D risk, OR
0.37 (0.11, 1.19) (95% CI)
Observational data: associations, not effects.
Further findings
Red meat consumption, developed T2D vs did not · significantly higher with developed T2D
P = 0.016
20-year cumulative incidence of T2D
- Cumulative incidence of T2D
- 26.3% (95% CI 24.4, 28.3%)
Original publication
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