| Title: | Replacing red and processed meat, poultry, or fish with legumes and the risk of gallbladder diseases in a large British cohort |
| Journal: | European Journal of Nutrition |
| Published: | 12 Nov 2025 |
| Pubmed: | https://pubmed.ncbi.nlm.nih.gov/41222724/ |
| DOI: | https://doi.org/10.1007/s00394-025-03828-1 |
| URL: | https://link.springer.com/content/pdf/10.1007/s00394-025-03828-1.pdf |
Publication 18951
WARNING: the interactive features of this website use CSS3, which your browser does not support. To use the full features of this website, please update your browser.
Abstract
PurposeLegumes are promoted as climate-friendly and healthy protein sources. This study evaluated the association between replacing red and processed meat, poultry, or fish with equal amounts of legumes and the risk of gallbladder disease.MethodsParticipants from the UK Biobank Cohort who completed two or more 24 h dietary assessments and had complete information on covariates were included. Information on age, sex, and socioeconomic and lifestyle factors were collected at recruitment, while information on dietary intake was collected using multiple 24 h dietary assessments. Information on incident gallbladder disease (defined as cholelithiasis, cholecystectomy, or cholecystitis) was collected from health registries based on ICD10-diagnosis or operation codes. The rate of developing gallbladder diseases when replacing red and processed meat, poultry, or fish with legumes was estimated using multivariable-adjusted Cox Proportional Hazards regression analyses adjusted for potential confounders.ResultsOver a median follow-up time of 10.5 (interquartile range: 10.4-10.9) years, 121,593 eligible participants provided 1,246,913 person-years of follow-up during which 3772 individuals developed gallbladder disease. Replacing 80 g/week of red and processed meat with legumes was associated with a lower rate of gallbladder disease (HR: 0.97, 95% CI 0.95; 0.98, p < 0.001). No association was found when replacing poultry or fish with legumes. Adjusting for BMI did not change the magnitude or direction of associations.ConclusionsReplacing red and processed meat with legumes was associated with lower rates of gallbladder disease. Further research in populations with higher legume intake is warranted to confirm these findings.</p>
21 Keywords
- Adult
- Aged
- Animals
- Cohort Studies
- Diet
- Fabaceae
- Female
- Fishes
- Follow-Up Studies
- Gallbladder Diseases
- Humans
- Male
- Meat
- Meat Products
- Middle Aged
- Poultry
- Proportional Hazards Models
- Red Meat
- Risk Factors
- Seafood
- United Kingdom
5 Authors
- Fie Langmann
- Daniel B. Ibsen
- Luke W. Johnston
- Aurora Perez-Cornago
- Christina C. Dahm
1 Application
| Application ID | Title |
|---|---|
| 81520 | Identifying preventable risk factors and potential drug-targets in diabetes and associated diseases |
Enabling scientific discoveries that improve human health