A recent study published in the International Journal of Epidemiology explored the link between dietary diversity and the incidence of type 2 diabetes (T2D). With over 10% of the global population affected by diabetes in 2021, T2D represents about 90% of all diabetes cases and contributes significantly to global health burdens. As T2D prevention remains a priority, diet is recognized as a modifiable risk factor. While dietary diversity, reflecting the variety of foods consumed, is essential for health, it is distinct from factors like food quantity, quality, or frequency.
The study focused on protein-rich foods, noting that their diversity plays an important role in T2D management. Previous research indicates that higher intake of animal protein raises T2D risk, while plant proteins do not show a similar association. Moreover, the risk varies by type of animal protein, with processed and red meats increasing T2D incidence, while dairy products appear to have a protective effect. However, the relationship between the diversity of protein sources and T2D risk had not been explored until this study.
Data for the study came from the EPIC-InterAct project, involving 23,649 individuals from eight European countries, with 10,363 new cases of T2D. The research used five diet diversity scores (DDSs) based on self-reported dietary data. These scores assessed the diversity of food groups, vegetables, meat, animal protein, and plant protein.
Key findings revealed that individuals who consumed four or five types of plant protein had a lower incidence of T2D compared to those who consumed none. Specifically, for each new plant protein subtype introduced to the diet, the T2D risk decreased by 4%. In women, the risk dropped by 25% for those consuming three types of plant protein. Plant protein diversity was inversely linked to T2D risk, especially in those without central obesity. Furthermore, a higher intake of vegetables and food groups was associated with lower T2D risk, with each additional food group linked to a 9% decrease in incidence. Women who consumed five food groups had a lower T2D risk, though this effect was not statistically significant in men.
The study also found that consuming at least three types of vegetables reduced T2D risk in men by 15%. Those without central obesity who ate four to five food groups experienced a 17%-21% reduction in T2D incidence. However, the diversity in animal protein sources and meat consumption showed no clear connection to T2D risk, and some findings contradicted initial expectations, particularly concerning men and individuals with obesity.
The researchers acknowledged several limitations, including reliance on self-reported data and the potential lack of generalizability to non-European populations. Moreover, some associations weakened upon further analysis, such as the link between vegetable diversity and T2D risk in men, which became insignificant after adjusting for other diversity scores.
In conclusion, the study supports existing dietary guidelines, recommending the consumption of a variety of food groups, vegetables, and plant-based proteins to reduce the risk of T2D. However, the authors urged caution in interpreting the findings due to the study’s limitations and the complexities of dietary patterns across different populations.
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