Processed meat consumption increases risk of type 2 diabetes mellitus in adults aged 40 years and older

Abstract

Background Type 2 diabetes mellitus (T2DM) remains a public health problem in the world, including Indonesia. The high mortality of T2DM is triggered by an unhealthy eating pattern and sedentary lifestyle. We aimed to investigate the relationship of food intake pattern and its related factors with T2DM in adults 40 years and older. MethodsThis was a cross-sectional study conducted on 11,022 men and women with T2DM aged 40 years and older. Major dietary patterns were collected and multiple logistic regression analysis was used to determine the effect of covariates. Statistical significance was set at a p-value of <0.05. ResultsMales and individuals aged >40 years comprised 50.17% and 26.19%, respectively, of the 11,022 respondents. Individuals aged over 50 years had a higher risk of developing diabetes than those aged less than 50 years (AOR =5.67, 95% CI=1.37-21.94, p<0.05). Dietary processed meat was associated with a higher risk of T2DM (AOR = 4.9; 95% CI=1.08-22.20, p<0.05). Carbohydrate and fruit intakes were negatively associated with and protective factors for DM (AOR= 0.01; 95% CI=0.01-0.06, p<0.01; AOR = 0.35; 95% CI=0.15-0.83, p<0.01). However, physical activity was not a risk factor for T2DM. ConclusionsProcessed meat consumption, age over 50 years, and carbohydrate intake may increase the risk of T2DM in adults. Conversely, fruit intake may decrease the risk of T2DM in adults. There is a need to control the diet and lifestyle for the early prevention of DM.

The Global Burden of Type 2 Diabetes Attributable to Dietary Risks: Insights from the Global Burden of Disease Study 2019

“…Conversely, meat, especially processed red meat, has been associated with an increased risk of T2DM due to its high levels of saturated fat, heme iron, and other compounds that can contribute to insulin resistance and inflammation. Processed meats, often high in sodium, nitrates, and other additives, can negatively affect blood sugar levels, chronic inflammation, oxidative stress, and insulin resistance [33][34][35]. In conclusion, these dietary factors may have a more significant impact on T2DM burden compared to other dietary risk factors due to their direct influence on blood sugar levels, insulin sensitivity, and inflammation.…”