Cooking Methods for Red Meats and Risk of Type 2 Diabetes: A Prospective Study of U.S. Women.

Gang LiuGeng ZongFrank B HuWalter C WillettDavid M EisenbergQi Sun

Published in: Diabetes care (2017)

Independent of total red meat consumption, high-temperature and/or open-flame cooking methods for red meats, especially broiling and barbequing, may further increase diabetes risk among regular meat eaters.

Keyphrases

high temperature
type diabetes
cardiovascular disease
polycystic ovary syndrome
breast cancer risk
pregnant women
mass spectrometry
glycemic control