Amino acids, lipid metabolites, and ferritin as potential mediators linking red meat consumption to type 2 diabetes.
Am J Clin Nutr
; 101(6): 1241-50, 2015 Jun.
Article
in En
| MEDLINE
| ID: mdl-25948672
ABSTRACT
BACKGROUND:
Habitual red meat consumption was consistently related to a higher risk of type 2 diabetes in observational studies. Potentially underlying mechanisms are unclear.OBJECTIVE:
This study aimed to identify blood metabolites that possibly relate red meat consumption to the occurrence of type 2 diabetes.DESIGN:
Analyses were conducted in the prospective European Prospective Investigation into Cancer and Nutrition-Potsdam cohort (n = 27,548), applying a nested case-cohort design (n = 2681, including 688 incident diabetes cases). Habitual diet was assessed with validated semiquantitative food-frequency questionnaires. Total red meat consumption was defined as energy-standardized summed intake of unprocessed and processed red meats. Concentrations of 14 amino acids, 17 acylcarnitines, 81 glycerophospholipids, 14 sphingomyelins, and ferritin were determined in serum samples from baseline. These biomarkers were considered potential mediators of the relation between total red meat consumption and diabetes risk in Cox models. The proportion of diabetes risk explainable by biomarker adjustment was estimated in a bootstrapping procedure with 1000 replicates.RESULTS:
After adjustment for age, sex, lifestyle, diet, and body mass index, total red meat consumption was directly related to diabetes risk [HR for 2 SD (11 g/MJ) 1.26; 95% CI 1.01, 1.57]. Six biomarkers (ferritin, glycine, diacyl phosphatidylcholines 364 and 384, lysophosphatidylcholine 170, and hydroxy-sphingomyelin 141) were associated with red meat consumption and diabetes risk. The red meat-associated diabetes risk was significantly (P < 0.001) attenuated after simultaneous adjustment for these biomarkers [biomarker-adjusted HR for 2 SD (11 g/MJ) 1.09; 95% CI 0.86, 1.38]. The proportion of diabetes risk explainable by respective biomarkers was 69% (IQR 49%, 106%).CONCLUSION:
In our study, high ferritin, low glycine, and altered hepatic-derived lipid concentrations in the circulation were associated with total red meat consumption and, independent of red meat, with diabetes risk. The red meat-associated diabetes risk was largely attenuated after adjustment for selected biomarkers, which is consistent with the presumed mediation hypothesis.Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Diabetes Mellitus, Type 2
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Lipid Metabolism
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Ferritins
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Amino Acids
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Meat
Type of study:
Clinical_trials
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Etiology_studies
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Incidence_studies
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Observational_studies
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Prevalence_studies
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Prognostic_studies
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Risk_factors_studies
Limits:
Adult
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Female
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Humans
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Male
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Middle aged
Language:
En
Journal:
Am J Clin Nutr
Year:
2015
Document type:
Article
Country of publication:
EEUU
/
ESTADOS UNIDOS
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ESTADOS UNIDOS DA AMERICA
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EUA
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UNITED STATES
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UNITED STATES OF AMERICA
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US
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USA