Interaction of Dietary and Genetic Factors Influencing Body Iron Status and Risk of Type 2 Diabetes Within the EPIC-InterAct Study
Publication: Diabetes Care
Karina Meidtner, Clara Podmore, Janine Kröger, Yvonne T. van der Schouw, Benedetta Bendinelli, Claudia Agnoli,
Larraitz Arriola, Aurelio Barricarte, Heiner Boeing, Amanda J. Cross, Courtney Dow, Kim Ekblom, Guy Fagherazzi,
Paul W. Franks, Marc J. Gunter, José María Huerta, Paula Jakszyn, Mazda Jenab, Verena A. Katzke, Timothy J. Key, Kay Tee Khaw, Tilman Kühn, Cecilie Kyrø, Francesca Romana Mancini, Olle Melander, Peter M. Nilsson, Kim Overvad, Domenico Palli, Salvatore Panico, J. Ramón Quirós, Miguel Rodríguez-Barranco, Carlotta Sacerdote,
Ivonne Sluijs, Magdalena Stepien, Anne Tjonneland, Rosario Tumino, Nita G. Forouhi, Stephen J. Sharp, Claudia Langenberg, Matthias B. Schulze, Elio Riboli and Nicholas J. Wareham
February 2018
Summary
Meat intake has been consistently shown to be positively associated with incident type 2 diabetes. Part of that association may be mediated by body iron status, which is influenced by genetic factors. Researchers aimed to test for interactions of genetic and dietary factors influencing body iron status in relation to the risk of incident type 2 diabetes.