[1] |
GBD 2021 Diabetes Collaborators. Global, regional, and national burden of diabetes from 1990 to 2021, with projections of prevalence to 2050: a systematic analysis for the Global Burden of Disease Study 2021. Lancet 2023;402(10397):203-34. http://dx.doi.org/10.1016/S0140-6736(23)01301-6. |
[2] |
Wang LM, Peng W, Zhao ZP, Zhang M, Shi ZM, Song ZW, et al. Prevalence and treatment of diabetes in China, 2013-2018. JAMA 2021;326(24):2498-506. http://dx.doi.org/10.1001/jama.2021.22208. |
[3] |
Ley SH, Hamdy O, Mohan V, Hu FB. Prevention and management of type 2 diabetes: dietary components and nutritional strategies. Lancet 2014;383(9933):1999-2007. http://dx.doi.org/10.1016/S0140-6736(14)60613-9. |
[4] |
Schwingshackl L, Hoffmann G, Lampousi AM, Knüppel S, Iqbal K, Schwedhelm C, et al. Food groups and risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective studies. Eur J Epidemiol 2017;32(5):363-75. http://dx.doi.org/10.1007/s10654-017-0246-y. |
[5] |
Shi WM, Huang X, Schooling CM, Zhao JV. Red meat consumption, cardiovascular diseases, and diabetes: a systematic review and meta-analysis. Eur Heart J 2023;44(28):2626-35. http://dx.doi.org/10.1093/eurheartj/ehad336. |
[6] |
Lee JE, McLerran DF, Rolland B, Chen Y, Grant EJ, Vedanthan R, et al. Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies. Am J Clin Nutr 2013;98(4):1032-41. http://dx.doi.org/10.3945/ajcn.113.062638. |
[7] |
Liu G, Zong G, Wu KN, Hu Y, Li YP, Willett WC, et al. Meat cooking methods and risk of type 2 diabetes: results from three prospective cohort studies. Diabetes Care 2018;41(5):1049-60. http://dx.doi.org/10.2337/dc17-1992. |
[8] |
Hu FB. Globalization of diabetes: the role of diet, lifestyle, and genes. Diabetes Care 2011;34(6):1249-57. http://dx.doi.org/10.2337/dc11-0442. |
[9] |
Liu MY, Liu CZ, Zhang ZX, Zhou C, Li QQ, He PP, et al. Quantity and variety of food groups consumption and the risk of diabetes in adults: a prospective cohort study. Clin Nutr 2021;40(12):5710-17. http://dx.doi.org/10.1016/j.clnu.2021.10.003. |
[10] |
Wang HH. The perspective of meat and meat-alternative consumption in China. Meat Sci 2022;194:108982. http://dx.doi.org/10.1016/j.meatsci.2022.108982. |