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Meat intake and type 2 diabetes among Japanese workers: a prospective study

Published online by Cambridge University Press:  23 September 2024

Akiko Nanri Open the ORCID record for Akiko Nanri [Opens in a new window] ,
Sakiho Irie ,
Takeshi Kochi ,
Isamu Kabe ,
Maki Konishi  and
Tetsuya Mizoue
Akiko Nanri*
Affiliation:
Graduate School of Health and Environmental Sciences, Fukuoka Women’s University, Fukuoka, Japan Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan
Sakiho Irie
Affiliation:
Graduate School of Health and Environmental Sciences, Fukuoka Women’s University, Fukuoka, Japan
Takeshi Kochi
Affiliation:
Department of Health Administration, Furukawa Electric Corporation, Tokyo, Japan
Isamu Kabe
Affiliation:
Kubota Corporation, Tsukubamirai, Japan
Maki Konishi
Affiliation:
Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan
Tetsuya Mizoue
Affiliation:
Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan
*
*Corresponding author: Akiko Nanri, email [email protected]
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Abstract

Red meat and processed meat intake has been linked to increased risk of type 2 diabetes; however, evidence from Asia is limited and inconsistent. We prospectively examined the association of intake of total meat and its subtype with type 2 diabetes in a Japanese working population. Participants were 2709 workers aged 18–78 years who reported no history of diabetes when they responded to a health survey for the first time between 2012 and 2019. Dietary intake was assessed using a validated self-administered diet history questionnaire. The incidence of type 2 diabetes was assessed via annual health checkups from baseline through March 2023. Type 2 diabetes was defined as fasting blood glucose ≥ 126 mg/dl, casual blood glucose ≥ 200 mg/dl, HbA1c ≥ 6·5 %, self-report of diabetes or current use of anti-diabetic drugs. Hazard ratios according to tertile of meat intake were estimated using Cox proportional hazards regression. During 16 119 person-years of follow-up, 135 (5·0 %) workers developed type 2 diabetes. Intakes of total meat, red meat, processed meat and poultry were not associated with risk of type 2 diabetes. After adjustment for covariates, hazard ratios for the highest v. lowest tertile of meat intake were 1·01 (95 % CI 0·63, 1·62) for total meat, 1·02 (95 % CI 0·66, 1·58) for red meat, 0·99 (95 % CI 0·65, 1·49) for processed meat and 1·13 (95 % CI 0·71, 1·80) for poultry. Our findings suggest that meat intake is not associated with the risk of type 2 diabetes among Japanese workers.

Keywords

JapaneseMeat intakeProspective studyType 2 diabetes
Type
Research Article
Information
British Journal of Nutrition , Volume 132 , Issue 5 , 14 September 2024 , pp. 624 - 630
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Copyright
© The Author(s), 2024. Published by Cambridge University Press on behalf of The Nutrition Society

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