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Interaction of Dietary and Genetic Factors Influencing Body Iron Status and Risk of Type 2 Diabetes Within the EPIC-InterAct Study
Author(s) -
Karina Meidtner,
Clara Podmore,
Janine Kröger,
Yvonne T. van der Schouw,
Benedetta Bendinelli,
Claudia Agnoli,
Larraitz Arriola,
Aurelio Barricarte,
Heiner Boeing,
Amanda J. Cross,
Courtney Dow,
Kim Ekblom,
Guy Fagherazzi,
Paul W. Franks,
Marc J. Gunter,
José María Huerta,
Paula Jakszyn,
Mazda Jenab,
Verena Katzke,
Timothy J. Key,
KayTee Khaw,
Tilman Kühn,
Cecilie Kyrø,
Francesca Romana Mancini,
Olle Melander,
Peter M. Nilsson,
Kim Overvad,
Domenico Palli,
Salvatore Panico,
J. Ramón Quirós,
Miguel RodríguezBarranco,
Carlotta Sacerdote,
Ivonne Sluijs,
Magdalena Stępień,
Anne Tjønneland,
­Rosario ­Tumino,
Nita G. Forouhi,
Stephen J. Sharp,
Claudia Langenberg,
Matthias B. Schulze,
Elio Ríboli,
Nicholas J. Wareham
Publication year - 2017
Publication title -
diabetes care
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 6.636
H-Index - 363
eISSN - 1935-5548
pISSN - 0149-5992
DOI - 10.2337/dc17-1080
Subject(s) - type 2 diabetes , single nucleotide polymorphism , medicine , ferritin , transferrin saturation , european prospective investigation into cancer and nutrition , diabetes mellitus , population , genetics , cohort study , endocrinology , gene , biology , environmental health , genotype , serum ferritin
Meat intake has been consistently shown to be positively associated with incident type 2 diabetes. Part of that association may be mediated by body iron status, which is influenced by genetic factors. We aimed to test for interactions of genetic and dietary factors influencing body iron status in relation to the risk of incident type 2 diabetes.

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