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Grilled Meats Might Up Type 2 Risk

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Barbecues mean summer fun, but they might also raise the risk for developing type 2 diabetes. In three studies involving a total of 138,240 people without diabetes initially, 17.5 percent developed type 2 diabetes over time. Those who reported consuming meat or chicken prepared over open flame or with other high-temperature cooking methods more than 15 times a month were 28 percent more likely to develop type 2 diabetes than those who ate foods cooked that way less than four times a month. And the risk was greater with well-done meat versus rare. The link remained even after adjustment for factors such as body mass index (BMI, a ratio of weight to height used to classify weight). Researchers think this may relate to certain chemicals produced at high temperatures, but the study didn’t prove cause and effect. Because the chemical compounds are associated only with meat, consider cooking fish or tofu at your next barbecue instead. And if you choose meat, don’t overcook it. 
Source: Diabetes Care, published online March 12, 2018

 

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