Dietary fat and meat intake in relation to risk of type 2 diabetes in men.
By R. V. van Dam, W. Willett, E. Rimm, MR Stampfer, F. B. Hu. Diabetes Care, 2002
630 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Nutrition and Dietetics, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/ab03dc94dbdac0b2a34c1fb102c067069d1502e1
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In Nutrition and Dietetics
In Public Health, Environmental and Occupational Health
Citations in the corpus
- Red meat consumption and mortality: results from 2 prospective cohort studies. (2012, background): “Detailed descriptions of the cohorts are provided elsewhere.(7,8) Questionnaires were administered biennially to collect and update medical, lifestyle, and other health-related information, and the follow-up rates exceeded 90% in each 2-year cycle for both cohorts.”
- Nutrition Recommendations and Interventions for Diabetes (2008, background): “Of note, reduced intake of fat, particularly saturated fat, may reduce risk for diabetes by producing an energy-independent improvement in insulin resistance (1,33,34), as well as by promoting weight loss.”
- Dietary fats and prevention of type 2 diabetes (2008, background): “N IH -PA Author M anuscript N IH -PA Author M anuscript N IH -PA Author M anuscript 40-74 years (1,321 diabetes cases during follow-up)—showed that SFA intake was associated with increased risk of diabetes independent of cereal fibre intake and established risk factors, but not BMI [30].”