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High heat meat cooking and the risk of diabetes type 2

High heat meat cooking and the risk of diabetes type 2

You may have read that eating a high amount of red meat can increase the risk of developing some types of cancer, but also that some cooking method such as grilling can develop cancerogenic substances. Now a new research highlights another aspect of the high heat cooking, such as barbecue, of red meat and chicken. According to a study performedy by a team of the Harvard T.H. Chan School of Public Health in Boston and published on the journal Diabetes care (Liu et al, 2018) there is a connection between increased risk of diabetes type 2 and an open-flame and/or high temperature cooking.
The study has been carried out on a sample of 290 000 men and women for a period of time of 16 years. At the end of the study the scientists have observed that those people who used to eat frequently red meat and chicken cooked at high temperature showed quite a double risk to develop diabetes type 2. In addition to this, also an increased risk of developing obesity has been observed, and this is also a risk factor of diabetes type 2.
According to the authors of the study, it is a good choice to avoid methods of cooking such as grilling but to prefer sauteing, boiling, steaming. Of course, for a healthy lifestyle, the first action should be to reduce red and processed meat consumption.
AUTHOR
She combines her passion for a natural lifestyle and her university studies, she has indeed a Master of Science degree in Physics and a PhD in Physics in the field of biophysics. Reading scientific articles, being updated with the latest scientific researches and testing new methods and recipes is since always her job that, we hope, has become useful to you.
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