Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes

HIGHLIGHTS

• who: Mirkka Maukonen from the Finnish Institute for Health and Welfare (THL), Mannerheimintie, PL, Helsinki, FinlandUniversity have published the Article: Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes, in the Journal: Scientific Reports Scientific Reports
• how: The authors conducted the substitution analysis by doubling the substituted amounts so that 200 g/week of red meat and 100 g/week of processed meat were substituted with similar amounts of the significantly associated plant-based substitutes. The authors conducted the substitution analysis by stratifying the data according . . .
  

   

  

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