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Comment & Response |

Red Meat and Type 2 Diabetes Mellitus—Reply

An Pan, PhD1,4; Frank B. Hu, MD, PhD1,2,3
[+] Author Affiliations
1Department of Nutrition, Harvard School of Public Health, Boston, Massachusetts
2Department of Epidemiology, Harvard School of Public Health, Boston, Massachusetts
3Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital, Harvard Medical School, Boston, Massachusetts
4Saw Swee Hock School of Public Health and Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore
JAMA Intern Med. 2014;174(4):646-647. doi:10.1001/jamainternmed.2013.12839.
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In Reply We appreciate Dr Feinman’s comments on our recent publication of changes in red meat consumption and subsequent risk of type 2 diabetes mellitus (T2DM).1 Dr Feinman claimed that “Pan et al1 do not conform to most of these rules and their conclusion seems unwarranted” for causal inference based on the criteria of Hill.2 We would like to take this opportunity to clarify several assertions made by Dr Feinman.


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April 1, 2014
Richard David Feinman, PhD
1Department of Cell Biology, SUNY Downstate Medical Center, Brooklyn, New York
JAMA Intern Med. 2014;174(4):646. doi:10.1001/jamainternmed.2013.12869.
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