Dietary Protein Consumption and the Risk of Type 2 Diabetes: ADose-Response Meta-Analysis of Prospective Studies
Abstract
:1. Introduction
2. Methods
2.1. Literature Search and Study Design
2.2. Study Selection
2.3. Data Extraction and Quality Assessment
2.4. Statistical Methods
3. Results
3.1. Literature Search and Included Study Characteristics
3.2. Dietary Protein Intake and Risk of T2D
3.2.1. Total Protein
3.2.2. Animal Protein
3.2.3. Plant Protein
3.2.4. High-Protein Food Intake and the Risk of T2D
Red Meat
Processed Meat
Fish
Poultry
Milk
Yogurt
Soy
Eggs
Cheese
3.3. Summary across Food Groups
3.4. Risk of Bias
3.5. Publication Bias
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Servings/d | Food Group and Daily Serving Size | ||
---|---|---|---|
Inverse association | |||
Yogurt (1 serving = 30 g) | Milk (1 serving = 100 g) | ||
Ref. | 1.00 | 1.00 | |
1 | 0.87 (0.79, 0.95) | 0.94 (0.88, 1.00) | |
2 | 0.83 (0.74, 0.93) | 0.91 (0.81, 1.00) | |
3 | 0.83 (0.75, 0.93) | 0.92 (0.81, 1.03) | |
4 | 0.85 (0.76, 0.94) | 0.95 (0.83, 1.09) | |
5 | 0.86 (0.77, 0.96) | 0.97 (0.82, 1.09) | |
6 | NA | NA | |
Positive association | |||
Red meat (1 serving = 85 g) | Processed meat (1 serving = 50 g) | ||
Ref. | 1.00 | 1.00 | |
1 | 1.17 (1.02, 1.34) | 1.51 (1.38, 1.65) | |
2 | 1.36 (1.22, 1.52) | 1.81 (1.57, 2.03) | |
3 | NA | 2.34 (1.91, 2.87) | |
4 | NA | ||
No association | |||
Poultry (1 serving = 50 g) | Fish (1 serving = 50 g) | Egg (1 serving = 1 egg) | |
Ref. | 1.00 | 1.00 | 1.00 |
1 | 1.10 (0.99, 1.22) | 0.87 (0.73, 1.04) | 1.16 (0.90, 1.50) |
2 | NA | 0.88 (0.72, 1.09) | NA |
3 | 0.90 (0.69, 1.18) | ||
4 | NA | ||
Soy (1 serving = 50 g) | Cheese (1 serving = 30 g) | ||
Ref. | 1.00 | 1.00 | |
1 | 1.14 (0.87, 1.50) | 0.92 (0.83, 1.01) | |
2 | 1.11 (0.73, 1.71) | 0.91 (0.81, 1.02) | |
3 | NA | NA |
Proteins and Foods Sources | Begg-Mazumdar’s Test | Egger’s Test |
---|---|---|
Total protein | 0.304 | 0.192 |
Animal protein | 0.161 | 0.102 |
Plant protein | 0.107 | 0.110 |
Red meat | 0.964 | 0.720 |
Processed meat | 0.192 | 0.208 |
Fish | 0.035 | 0.011 |
Poultry | 0.902 | 0.943 |
Milk | 0.548 | 0.313 |
Yogurt | 0.466 | 0.357 |
Soy | 0.184 | 0.076 |
Egg | 0.108 | 0.021 |
Cheese | 0.755 | 0.656 |
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Fan, M.; Li, Y.; Wang, C.; Mao, Z.; Zhou, W.; Zhang, L.; Yang, X.; Cui, S.; Li, L. Dietary Protein Consumption and the Risk of Type 2 Diabetes: ADose-Response Meta-Analysis of Prospective Studies. Nutrients 2019, 11, 2783. https://doi.org/10.3390/nu11112783
Fan M, Li Y, Wang C, Mao Z, Zhou W, Zhang L, Yang X, Cui S, Li L. Dietary Protein Consumption and the Risk of Type 2 Diabetes: ADose-Response Meta-Analysis of Prospective Studies. Nutrients. 2019; 11(11):2783. https://doi.org/10.3390/nu11112783
Chicago/Turabian StyleFan, Mengying, Yuqian Li, Chongjian Wang, Zhenxing Mao, Wen Zhou, Lulu Zhang, Xiu Yang, Songyang Cui, and Linlin Li. 2019. "Dietary Protein Consumption and the Risk of Type 2 Diabetes: ADose-Response Meta-Analysis of Prospective Studies" Nutrients 11, no. 11: 2783. https://doi.org/10.3390/nu11112783