Branched-chain amino acid, meat intake and risk of type 2 diabetes in the Women's Health Initiative

• Type of Material: Article
• Authors: Masoud Isanejad, University of Eastern Finland; Andrea LaCroix, University of California, San Diego; Cynthia A. Thomson, University of Arizona; Lesley Tinker, Fred Hutchinson Cancer Research Center; Joseph C Larson, Fred Hutchinson Cancer Research Center; Qibin Qi, Albert Einstein College of Medicine; Lihong Qi, University of California, Davis; Rhonda M Cooper-DeHoff, University of Florida; Lawrence S Phillips, Emory University; Ross L Prentice, Fred Hutchinson Cancer Research Center; Jeannette M Beasley, New York University
• Language: English
• Date: 2017-06-01
• Publisher: Cambridge University Press (CUP): PDF allowed
• Publication Version: Final Published Version
• Copyright Statement: © The Authors 2017.
• Final Published Version (URL): http://dx.doi.org/10.1017/S0007114517001568
• Title of Journal or Parent Work: British Journal of Nutrition
• ISSN: 0007-1145
• Volume: 117
• Issue: 11
• Start Page: 1523
• End Page: 1530
• Grant/Funding Information: The WHI program is funded by the National Heart, Lung, and Blood Institute;National Institutes of Health; U.S. Department of Health and Human Services through contracts N01WH22110, 24152, 32100–2, 32105–6, 32108–9, 32111–13, 32115, 32118–32119, 32122, 42107–26, 42129–32, and 44221 and is registered with Clinicaltrials.gov (Record #NCT00000611).
• Keywords: Nutrition & Dietetics; OBESE; MEN; CONSUMPTION; Science & Technology; DIETARY-PROTEIN INTAKE; INSULIN-RESISTANCE; Dietary protein intake; Life Sciences & Biomedicine; Meat intake; Type 2 diabetes; Branched chained amino acids
• Research Categories: Health Sciences, Nutrition; Health Sciences, Public Health; Health Sciences, Medicine and Surgery

Abstract

Knowledge regarding association of dietary branched-chain amino acid (BCAA) and type 2 diabetes (T2D), and the contribution of BCAA from meat to the risk of T2D are scarce. We evaluated associations between dietary BCAA intake, meat intake, interaction between BCAA and meat intake and risk of T2D. Data analyses were performed for 74 155 participants aged 50-79 years at baseline from the Women's Health Initiative for up to 15 years of follow-up. We excluded from analysis participants with treated T2D, and factors potentially associated with T2D or missing covariate data. The BCAA and total meat intake was estimated from FFQ. Using Cox proportional hazards models, we assessed the relationship between BCAA intake, meat intake, and T2D, adjusting for confounders. A 20 % increment in total BCAA intake (g/d and %energy) was associated with a 7 % higher risk for T2D (hazard ratio (HR) 1·07; 95 % CI 1·05, 1·09). For total meat intake, a 20 % increment was associated with a 4 % higher risk of T2D (HR 1·04; 95 % CI 1·03, 1·05). The associations between BCAA intake and T2D were attenuated but remained significant after adjustment for total meat intake. These relations did not materially differ with or without adjustment for BMI. Our results suggest that dietary BCAA and meat intake are positively associated with T2D among postmenopausal women. The association of BCAA and diabetes risk was attenuated but remained positive after adjustment for meat intake suggesting that BCAA intake in part but not in full is contributing to the association of meat with T2D risk.