Premium
Relationship Between Egg and Meat Intake and Type 2 Diabetes Risk: Results from the Adventist Health Study
Author(s) -
Sabaté Joan,
BurkholderCooley Nasira,
Oda Keiji,
Siapco Gina
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.789.14
Subject(s) - medicine , diabetes mellitus , type 2 diabetes , overweight , confounding , incidence (geometry) , obesity , logistic regression , red meat , lower risk , endocrinology , confidence interval , physics , pathology , optics
Studies have indicated that egg intake may increase the risk of type 2 diabetes. However, the background diet may be responsible for the observed associations. We attempted to disentangle the purported relationship between eggs and/or meat intake and diabetes risk. We assessed and validated habitual dietary intake in over 96,000 participants of the Adventist Health Study‐2 cohort with a wide range of meat and egg intakes. T2D incidence was documented over an average eight‐year follow‐up. Egg intake was characterized as never, occasionally (<1x/wk), regularly (2–4x/wk) or daily. Meat intake was categorized as never, low (<25 g/d), medium (≥25 to < 70 g/d) or high (≥70 g/d). We used multivariate logistic regression adjusting for known confounders to evaluate associations between egg and meat intake, BMI and incident T2D. Compared to normal weight subjects, the risk of diabetes was 2.4 and 6.2 times greater among overweight and obese, respectively. The OR (95% CI) of developing diabetes among low, and medium/high meat eaters was 1.32 (1.18, 1.47), 1.46 (1.28, 1.66), and 1.75 (1.48, 2.08), respectively, compared to non‐meat eaters. The frequency of egg consumption, from never to daily, did not change the risk of diabetes across the categories of meat consumers. Among non‐meat eaters (vegetarians), those consuming eggs occasionally or a few times per week had no increase in diabetes risk; however, daily egg consumers had an OR (95% CI) of 1.52 (1.09, 2.11) compared to those who never consume eggs. Adjusting for meat intake, different levels of egg consumption did not change the risk of diabetes among individuals at different BMI categories. Obesity and meat consumption substantially increase the risk of diabetes in a step‐wise fashion. At every level of BMI and meat consumption, the frequency of egg intake does not change the inherent risk of diabetes, except among non‐meat eaters consuming eggs daily. Support or Funding Information (Funded by the National Cancer Institute (NCI) grant 1U01CA152939 and the Egg Nutrition Center.)