To explore the relationship between red meat intake and the prevalence of diabetes.
Using the data of the China Health and Nutrition Survey in 1997, 2000, 2004, 2006, 2009, 2011, 2015 and 2018, 1154 people aged 18-75 years were included, and age, gender, urban and rural, education, marital status, income, occupational physical activity, total energy intake, fat energy ratio, smoking, drinking, body mass index and hypertension were adjusted. The Cox proportional hazard regression analysis was used to calculate diabetes hazard ratio(HR) and corresponding 95%CI.
In the study population, the per capita intake of red meat increased from 40.59 g/d in 1997 to 73.91 g/d in 2018, and the prevalence of diabetes rose from 6.14% in 2009 to 7.00% in 2018. In the early adjustment model, compared with the control group, the red meat intake HR of 1-39 g/d group was 0.92(95% CI 0.51-1.68), and the HR of 40-74 g/d group was 0.86(95% CI 0.47-1.58), and the HR of the group ≥75 g/d was 1.02(95% CI 0.62-1.68). In model 2, compared with the control group, the red meat intake HR of 1-39 g/d group was 0.71(95% CI 0.37-1.35), and the HR of 40-74 g/d group was 0.71(95% CI 0.38-1.35), the HR of ≥75 g/d group was 1.06(95% CI 0.69-1.87). In the fully adjusted model, compared with the control group, the red meat intake HR of 1-39 g/d group was 0.75(95% CI 0.61-1.55), the HR of 40-74 g/d group was 0.66(95% CI 0.57-1.43), and the HR of ≥75 g/d group was 1.27(95% CI 0.87-2.04).
With the increase of red meat intake, the prevalence of diabetes was also increasing, but there was no statistically significant association.