Introduction: Access to environments providing ready-to-eat food has been linked with a higher prevalence of type 2 diabetes (T2D), however, no study has prospectively assessed the food environment with T2D incidence. Hypothesis: We hypothesized that being exposed to ready-to-eat food environments was prospectively associated with a higher risk of developing T2D. Method: The current study included 480,909 participants free of T2D at baseline from the UK Biobank. Individual food environment variables, including pubs or bars, restaurants or cafeterias, and fast-food outlets, were objectively measured within 1 km catchment areas of the residential street of the participants. A composite food environment variable was created as the sum of the density of all three individual food environment variables. Cox proportional hazard model was used to assess the prospective relationship between the ready-to-eat food environments and incident T2D. Results: During a median of 12 years of follow-up, a total of 28,762 T2D cases were documented. Being exposed to a higher density of ready-to-eat food environments was associated with a higher risk of developing T2D ( Table ): HR = 1.22 (95% CI: 1.16-1.27) for comparing the extreme categories of pubs and bars density; HR=1.05 (95% CI: 1.00-1.10) for restaurants and cafeterias, and HR=1.14 (95% CI: 1.09-1.18) for fast-food outlets. Being exposed to the highest density of a composite food environment was associated with a 26% higher risk of developing T2D (HR=1.26, 95% CI: .1.19-1.33). In addition, we found that the higher T2D risk associated with exposure to ready-to-eat food environments was more pronounced among women than men (p-interaction=0.025). Conclusions: Our results indicate that exposure to ready-to-eat food environments is associated with an increased risk of developing T2D.
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