Table 3.

Multivariable HRs (95% CI) for the association between the consumption of 5% energy from protein at the expense of 5% energy from fat or carbohydrates while keeping total energy intake constant and incident type 2 diabetes

	Model 3*	Model 4†
Total protein
Substitution protein for fat	1.72 (1.41–2.12)‡	1.31 (1.06–1.61)§
Substitution protein for carbohydrates	1.91 (1.52–2.40)‡	1.28 (1.01–1.61)§
Animal protein
Substitution protein for fat	1.51 (1.26–1.82)‡	1.19 (0.99–1.44)
Substitution protein for carbohydrates	1.72 (1.39–2.12)‡	1.20 (0.97–1.49)
Vegetable protein
Substitution protein for fat	1.13 (0.67–1.92)	1.32 (0.82–2.13)
Substitution protein for carbohydrates	0.97 (0.57–1.65)	1.17 (0.73–1.89)

Data are HRs (95% CI).

*Model 3: corrected for sex (male or female), age at recruitment (continuous), energy-adjusted intake of cholesterol, vitamin E, magnesium, fiber, and glycemic load (continuous), total energy intake (continuous), energy densities of fat, carbohydrates, and alcohol (per 5 energy %), physical activity (not active, moderately inactive, moderately active, or active), mean systolic and diastolic blood pressure (continuous), education level (high, middle, or low), and parental history of diabetes (no, one parent, or both parents).

†Model 4: model 3 + BMI (<20, 20–25 [reference group], 25–30, or >30 kg/m²) and waist circumference (continuous).

‡Significant at P < 0.001 level.

§Significant at P < 0.05 level.