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

​High dietary ingestion of roasted, grilled, barbequed, and broiled fish, chicken, and meat may promote the development of type 2 diabetes.

This study evaluated the correlation between the intake of grilled, roasted, broiled, and barbecued fish, chicken, and meat and the occurrence of type 2 diabetes. A group of Harvard researchers followed the diets of over 100,000 disease-free men and women recruited from the Nurses' Health Study and Health Professional Follow Up Study for a duration of 6 – 7 years. The type 2 diabetes hazard ratios of all the subjects were also ascertained.

The research team found a high prevalence of type 2 diabetes among individuals who regularly consumed grilled, roasted, broiled, and barbecued fish, chicken, and meat. The findings of this study suggest that increased consumption of animal flesh cooked in open flame at high temperature may accelerate the development of type 2 diabetes.

Research Summary Information

  • 2018
  • Liu G, Zong G, Wu K, Hu Y, Li Y, Willett WC, Eisenberg DM, Hu FB, Sun Q
  • Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA. Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA. Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA. Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA qisun@hsph.harvard.edu.
  • No, Free full text of study was not found.
  • No. Potential conflicts disclosure not found
Egg consumption and risk of incident type 2 diabet...

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