naa a22 4500 510780091 CHVBK 20180411083244.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11892-013-0365-0 doi (NATIONALLICENCE)springer-10.1007/s11892-013-0365-0 Meat Consumption, Diabetes, and Its Complications [Elektronische Daten] [Edith Feskens, Diewertje Sluik, Geertruida van Woudenbergh] Several prospective studies have reported that risk of type 2 diabetes (T2DM) is elevated in meat consumers, especially when processed meats are consumed. Elevated risks of coronary heart disease (CHD) and stroke in meat consumers have also been reported. In this overview, the evidence regarding meat consumption and the risk of diabetes, both type 1 diabetes (T1DM) and T2DM and their macro- and microvascular complications, is reviewed. For T2DM, we performed a new meta-analysis including publications up to October 2012. For T1DM, only a few studies have reported increased risks for meat consumers or for high intake of saturated fatty acids and nitrates and nitrites. For T2DM, CHD, and stroke, the evidence is strongest. Per 100g of total meat, the pooled relative risk (RR) for T2DM is 1.15 (95% CI 1.07-1.24), for (unprocessed) red meat 1.13 (95% CI 1.03-1.23), and for poultry 1.04 (95% CI 0.99-1.33); per 50g of processed meat, the pooled RR is 1.32 (95% CI 1.19-1.48). Hence, the strongest association regarding T2DM is observed for processed (red) meat. A similar observation has been made for CHD. For stroke, however, a recent meta-analysis shows moderately elevated risks for meat consumers, for processed as well as for fresh meats. For the microvascular complications of diabetes, few prospective data were available, but suggestions for elevated risks can be derived from findings on hyperglycemia and hypertension. The results are discussed in the light of the typical nutrients and other compounds present in meat—that is, saturated and trans fatty acids, dietary cholesterol, protein and amino acids, heme-iron, sodium, nitrites and nitrosamines, and advanced glycation end products. In light of these findings, a diet moderate to low in red meat, unprocessed and lean, and prepared at moderate temperatures is probably the best choice from the public health point of view. Springer Science+Business Media New York, 2013 Review nationallicence Meat nationallicence Red meat nationallicence Processed meat nationallicence Diabetes nationallicence Cardiovascular disease nationallicence Diabetes complications nationallicence Meta-analysis nationallicence Feskens Edith Division of Human Nutrition, Wageningen University, PO Box 8129, 6700 EV, Wageningen, The Netherlands aut Sluik Diewertje Division of Human Nutrition, Wageningen University, PO Box 8129, 6700 EV, Wageningen, The Netherlands aut van Woudenbergh Geertruida Division of Human Nutrition, Wageningen University, PO Box 8129, 6700 EV, Wageningen, The Netherlands aut Current Diabetes Reports Current Science Inc. 13/2(2013-04-01), 298-306 1534-4827 13:2<298 2013 13 11892 https://doi.org/10.1007/s11892-013-0365-0 text/html Onlinezugriff via DOI 1 review-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11892-013-0365-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Feskens Edith Division of Human Nutrition, Wageningen University, PO Box 8129, 6700 EV, Wageningen, The Netherlands aut NATIONALLICENCE 700 1- Sluik Diewertje Division of Human Nutrition, Wageningen University, PO Box 8129, 6700 EV, Wageningen, The Netherlands aut NATIONALLICENCE 700 1- van Woudenbergh Geertruida Division of Human Nutrition, Wageningen University, PO Box 8129, 6700 EV, Wageningen, The Netherlands aut NATIONALLICENCE 773 0- Current Diabetes Reports Current Science Inc 13/2(2013-04-01), 298-306 1534-4827 13:2<298 2013 13 11892 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer