TABLE 2.
Associations between red meat intake and risk of diabetes in the NHS (n = 84,315), NHS II (n = 90,217), and HPFS (n = 42,163)
| Quintiles of red meat intakes 1 |
P-trend | HR per serving/d (95% CI) | |||||
|---|---|---|---|---|---|---|---|
| Q1 | Q2 | Q3 | Q4 | Q5 | |||
| Total red meat | |||||||
| Intake (servings/d) 2 | 0.45/0.26/0.27 | 0.75/0.56/0.61 | 1.01/0.79/0.93 | 1.31/1.06/1.30 | 1.86/1.56/1.97 | ||
| Calibrated intake (servings/day) | 0.65/0.49/0.76 | 0.85/0.70/1.11 | 1.00/0.84/1.37 | 1.18/1.00/1.66 | 1.50/1.28/2.16 | ||
| Cases/Person-years | 3187/1091541 | 4015/1093825 | 4676/1096145 | 5168/1098679 | 5715/1103791 | ||
| Model 1 3 | Ref. | 1.29 (1.23, 1.35) | 1.55 (1.48, 1.63) | 1.82 (1.74, 1.91) | 2.37 (2.26, 2.49) | <0.001 | 1.56 (1.52, 1.59) |
| Model 2 4 | Ref. | 1.06 (1.01, 1.11) | 1.13 (1.08, 1.18) | 1.16 (1.10, 1.22) | 1.23 (1.16, 1.30) | <0.001 | 1.12 (1.09, 1.15) |
| Model 3 5 | Ref. | 1.18 (1.12, 1.23) | 1.32 (1.26, 1.38) | 1.42 (1.35, 1.50) | 1.62 (1.53, 1.71) | <0.001 | 1.28 (1.24, 1.31) |
| Processed red meat | |||||||
| Intake (servings/ day) | 0.05/0.01/0.02 | 0.14/0.08/0.12 | 0.22/0.15/0.21 | 0.35/0.25/0.37 | 0.61/0.45/0.71 | ||
| Calibrated intake (servings/day) | 0.13/0.12/0.12 | 0.20/0.18/0.25 | 0.26/0.23/0.36 | 0.33/0.29/0.50 | 0.48/0.41/0.76 | ||
| Cases/Person-years | 3228/1119091 | 4064/1069318 | 4480/1066850 | 5074/1125734 | 5915/1102989 | ||
| Model 1 | Ref. | 1.32 (1.26, 1.38) | 1.49 (1.42, 1.56) | 1.68 (1.61, 1.76) | 2.13 (2.03, 2.22) | <0.001 | 1.93 (1.87, 2.00) |
| Model 2 | Ref. | 1.06 (1.01, 1.11) | 1.07 (1.02, 1.12) | 1.11 (1.06, 1.16) | 1.16 (1.10, 1.22) | <0.001 | 1.21 (1.15, 1.28) |
| Model 3 | Ref. | 1.20 (1.14, 1.26) | 1.27 (1.21, 1.33) | 1.36 (1.30, 1.43) | 1.51 (1.44, 1.58) | <0.001 | 1.46 (1.40, 1.53) |
| Unprocessed red meat | |||||||
| Intake (servings/day) | 0.33/0.19/0.19 | 0.53/0.43/0.43 | 0.74/0.60/0.64 | 0.97/0.80/0.92 | 1.37/1.20/1.39 | ||
| Calibrated intake (servings/day) | 0.49/0.38/0.57 | 0.62/0.51/0.81 | 0.72/0.60/0.97 | 0.84/0.71/1.16 | 1.04/0.90/1.46 | ||
| Cases/Person-years | 3331/1101890 | 4148/1084907 | 4718/1094944 | 5232/1098858 | 5332/1103382 | ||
| Model 1 | Ref. | 1.25 (1.19, 1.31) | 1.41 (1.35, 1.47) | 1.66 (1.59, 1.74) | 1.96 (1.87, 2.06) | <0.001 | 1.58 (1.53, 1.62) |
| Model 2 | Ref. | 1.06 (1.01, 1.11) | 1.08 (1.03, 1.13) | 1.13 (1.08, 1.19) | 1.14 (1.09, 1.21) | <0.001 | 1.10 (1.06, 1.14) |
| Model 3 | Ref. | 1.15 (1.09, 1.20) | 1.21 (1.16, 1.27) | 1.33 (1.27, 1.39) | 1.40 (1.33, 1.47) | <0.001 | 1.24 (1.20, 1.29) |
Abbreviations: NHS, Nurses’ Health Study; NHS II, Nurses’ Health Study II; HPFS, Health Professionals Follow-up Study
Dietary intake was cumulative average from the baseline FFQ to the start of each 4-y follow-up interval. 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.
Medians in the NHS/NHS II/HPFS.
Model 1 was stratified jointly by age in months and calendar time in 2-y groups and adjusted for total energy intake.
Model 2 was additionally adjusted for race/ethnicity (white adults, non-white adults), smoking status (never, past, current: 1-14 cigs/d, current: >15-24 cigs/d, current: >24 cigs/d), alcohol intake (non-alcohol drinker, 0-4.9 grams/d, 5-9.9 grams/d, 10-14.9 grams/d, 15-29.9 grams/d, >30 g/d), physical activity (<3, 3-9, 9-18, 18-27, ≥ 27 METs-h/week), multivitamin use, menopausal status and hormone use (if NHS or NHS II), family history of type 2 diabetes, antihypertensive drug use, cholesterol-lowering drug use, history of hypertension, glycemic index, poultry, fish, egg, total dairy, nuts and legumes, fruits, vegetables, whole grain, and refined grain intakes, socioeconomic status, and BMI (<21, 21-23, 23-25, 25-27, 27-30, 30-33, 33-35, 35-40, ≥40 kg/m2).
Model 3 was adjusted for the covariates in Model 2 except for BMI.