Grilled Meats Raise Type 2 Diabetes Risk

Each year, diabetes remains near the top of the list of America's most serious health problems. More than 1.5 million Americans are diagnosed with diabetes type 2 annually and this metabolic disorder kills more people in the United States every year than road accidents, AIDS, or breast cancer combined. Unfortunately, diabetes forecasting paints a very bleak picture for the future. Type 2 diabetes is the most common form of diabetes, accounting for more than 90% of all cases of the disease.

A host of factors are responsible for the development of type 2 diabetes. Some of them include age, sex, race, family history, lifestyle, and dietary choices that include high-fat foods or foods containing animal products. The consumption of unhealthy foods is the major contributing factor to the development of type 2 diabetes, of which fish, eggs, and dairy are prime suspects. Researchers at Harvard University have added one more type of food to the long list of unhealthy foods that promote the development of type 2 diabetes. Grilled meats push people into the insulin resistance that is responsible for type 2 diabetes.

According to this study, regular consumers of meat and chicken cooked at high temperature were more likely to develop type 2 diabetes compared to individuals who consumed the least amounts of these types of foods. In addition, fondness for grilled meats was found to contribute to weight gain, which is another risk factor for type 2 diabetes.

Though scientists are yet to identify the exact mechanism through which grilled meat promotes the development of type 2 diabetes, they suggest that the harmful chemicals, such as nitrosamines, heterocyclic aromatic amines, and polycyclic aromatic hydrocarbons, found in these meats play a significant role. These chemicals are believed to impair insulin production, promote insulin resistance, and trigger inflammatory response. Insulin resistance is the hallmark of type 2 diabetes. If that's not bad enough, polycyclic aromatic hydrocarbon are implicated in the formation of cancer, for which diabetics are at much higher risk.

Seasonal weather changes are nearly here. Many people look forward to indulging their taste buds with grilled meats a few more times this season. Though considered by many to be delicious, and appetizing, grilled meats can increase an individual's chances of developing cancer, stroke, heart attacks, arthritis, and type 2 diabetes; not an an appealing prospect. What kind of taste sensation is worth those risks to your health?

Additional Information: