12 Nov Diabetes Risk Increased with Dietary Acids (meat/processed cheese)
MedicalResearch.com Interview with:
Guy Fagherazzi, PhD
Epidemiologist
Scientific manager – E4N cohort study (www.e4n.fr)
Inserm U1018 Team 9
Nutrition,hormones and women’s health
MedicalResearch.com: What are the main findings of the study?
Dr. Fagherazzi: Our study of more than 60 000 French women from the E3N cohort study has shown that higher overall acidity of the diet, regardless of the individual foods making up that diet, was associated with a higher risk of type 2 diabetes.
MedicalResearch.com: Were any of the findings unexpected?
Dr. Fagherazzi: Not really, but we are the first prospective study to highlight such an association between acidity in diet and type 2 diabetes risk.
MedicalResearch.com: What should clinicians and patients take away from your report?
Dr. Fagherazzi: If our results are confirmed by other studies, the take away message could be to decrease and regulate the consumption of acidic food, such as meat (especially processed) or cheese, and increase their consumption of foods with an alkaline load, such as fruits and vegetables.
MedicalResearch.com: What recommendations do you have for future research as a result of this study?
Dr. Fagherazzi: Our results need to be confirmed in other populations (with other dietary patterns that those of middle aged French women), to see if the association between a high acid load and an increase in type 2 diabetes risk persists. Prospective cohort studies with dietary information should replicate our study.
Citation:
Faherazzi G, et al “Dietary acid load and risk of type 2 diabetes: The E3N-EPIC cohort study” Diabetologia 2103; DOI: 10.1007/s00125-013-3100-0.
Last Updated on November 12, 2013 by Marie Benz MD FAAD