Table 4 Multivariable-adjusted ORs (95% CI) for the association between protein intake and type 2 diabetes after substitution of 1% of energy from total protein for equal exchange of carbohydrate, substitution of animal protein for plant protein, and substitution of red meat protein for other animal proteins.

From: Dietary Protein Intake and Type 2 Diabetes Among Women and Men in Northeast China

Substitution

OR (95% CI)a

Substitution total protein for carbohydrate

1.06 (1.01, 1.11)

Substitution animal protein for plant protein

1.05 (1.01, 1.10)

Substitution red meat protein for egg protein

1.04 (1.00, 1.09)

Substitution red meat protein for dairy protein

1.03 (0.99, 1.08)

Substitution red meat protein for seafood protein

1.06 (1.02, 1.11)

Substitution red meat protein for poultry protein

1.04 (1.00, 1.10)

  1. aAdjusted for age (continuous), total energy intake, energy-adjusted intake (quintiles) of saturated fat, monounsaturated fat, polyunsaturated fat, cholesterol, fiber, physical activity (inactive, moderately active, or active), smoke (never, former, or current), drink (yes or no), family history of diabetes (yes or no), economic status (high or low), education (low, secondary or high), BMI (continuous), and waist (continuous).
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