Meat Cooking Methods and Risk of Type 2 Diabetes: Results From Three Prospective Cohort Studies.

Gang LiuGeng ZongKana WuYang HuYanping LiWalter C WillettDavid M EisenbergFrank B HuFrank B Hu

Published in: Diabetes care (2018)

Independent of consumption amount, open-flame and/or high-temperature cooking for both red meat and chicken is associated with an increased T2D risk among adults who consume animal flesh regularly.

Keyphrases

high temperature
type diabetes
minimally invasive
glycemic control
case control
mass spectrometry
weight loss