XXXX Consumption and Risk of Type 2 @entity6 : Results from Three Prospective Cohort Studies.

@entity2175 @entity1 @entity6 @entity5 @entity415 @entity65
OBJECTIVE: We aimed to elucidate whether @entity415 consumption is associated with a higher risk of @entity2175 ( @entity2175 ). RESEARCH DESIGN AND METHODS: We analyzed data in three cohorts consisting of U.S. male and female health professionals without @entity6 , @entity65 , and @entity5 at baseline: 70,773 @entity1 from the Nurses' Health Study (1984-2010), 87,739 @entity1 from Nurses' Health Study II (1991-2011), and 40,669 @entity1 from the Health Professionals Follow-up Study (1986-2010). @entity415 consumption was assessed quadrennially using validated food frequency questionnaires (FFQs), and we calculated 4-year change in @entity415 consumption from consecutive FFQs. Self-reported @entity2175 diagnosis was confirmed using a validated supplementary questionnaire. RESULTS: During 3,988,007 @entity1 -years of follow-up, 15,362 new cases of @entity2175 were identified. Higher consumption of total @entity415 (including baked, boiled, or mashed @entity415 and french fries) was significantly associated with an elevated risk for @entity2175 : the pooled hazard ratio (HR) of @entity2175 compared with <1 serving/week was 1.07 (95% CI 0.97-1.18) for 2-4 servings/week and 1.33 (95% CI 1.17-1.52) for >= 7 servings/week after adjustment for demographic, lifestyle, and dietary factors. In addition, the pooled HRs of @entity2175 for every 3 servings/week were 1.04 (95% CI 1.01-1.08) for baked, boiled, or mashed @entity415 , and 1.19 (95% CI 1.13-1.25) for french fries. We further estimated that the HR of @entity2175 was 0.88 (95% CI 0.84-0.91) for replacing 3 servings/week of total @entity415 with the same amount of whole grains. Last, in comparison with stable @entity415 consumption, every 3-servings/week increment of @entity415 consumption in 4 years was associated with a 4% (95% CI 0-8%) higher @entity2175 risk. CONCLUSIONS: Greater consumption of @entity415 , especially french fries, was associated with a higher @entity2175 risk, independent of BMI and other risk factors. Replacement of @entity415 with whole grains was associated with a lower @entity2175 risk.
