Figure 1.

Estimated change in hazard ratio for the associations of the substitution of 1 serving of red meat, poultry, or fish with risk of developing type 2 diabetes, the Singapore Chinese Health Study, 1993–2010. The model was adjusted for age, sex, dialect, year of interview, educational level, body mass index, physical activity level, smoking status, alcohol use, baseline history of self-reported hypertension, adherence to the vegetable-, fruit-, and soy-rich dietary pattern, and total energy intake.