FIGURE 2.

Associations between total red meat (A) and unprocessed red meat (B) and risk of diabetes in the NHS, NHS II, and HPFS by categories of intake using different types of dietary assessments.

One serving of unprocessed red meat equals 85 g of pork, beef, or lamb; one serving of processed red meat equals 28 g of bacon or 45 g of hot dog, sausage, salami, bologna, or other processed red meats. The hazard ratios and 95% confidence intervals of T2D comparing each intake category with the reference category of <0.20 servings/d were estimated with Cox proportional hazards models stratified jointly by age in months and calendar time in 2-y groups and adjusted for race/ethnicity, smoking status, alcohol intake, physical activity (METs-hours/week), multivitamin use, menopausal status and hormone use (if in NHS or NHS II), family history of T2D, antihypertensive drug use, cholesterol-lowering drug use, baseline history of hypertension, glycemic index, poultry, fish, eggs, total dairy, nuts and legumes, fruits, vegetables, whole grain, and refined grain intakes, and socioeconomic status. Red meat intakes were calculated as 1) intakes assessed only at baseline (Baseline); 2) cumulative averages of intakes assessed over the follow-up (Cumulative average); 3) cumulative averages of intakes assessed over the follow-up but excluding the most recent 3 assessments prior to T2D diagnosis (Cumulative no recent); 4) cumulative averages of the most recent 3 assessments prior to T2D diagnosis (Recent 3); and 5) simply updated intakes over the follow-up (Simple updated).

Abbreviations: NHS, Nurses’ Health Study; NHS II, Nurses’ Health Study II; HPFS, Health Professionals Follow-up Study