- A study revealed that high cooking temperatures of chicken and red meat are associated with an increased risk of type 2 diabetes.
- To carry out the research, scientists from Harvard University observed a total of 289,000 people for more than a decade.
- While it’s not clear how the increased risk of illness is caused, experts suggest that high cooking temperatures lead to toxic substances.
The study published in Diabetes Journal reveals that regardless of the amount of these products consumed, the high cooking temperatures of chicken and red meat, are associated with an increased risk of type 2 diabetes.
To carry out the research, scientists from the Harvard University observed for more than a decade a total of 289,000 peoplewho initially did not have cardiovascular disease, cancer or diabetes.
Index hide“Our research suggests that the risk of diabetes is increased not only by the type and amount of meat consumed, but also by the way it is cooked,” says Gang Liu, a researcher in the Department of Nutrition at the Harvard School of Public Health.
While, study found no direct link between fish and type 2 diabetes risk; however, experts caution that less available data on the intake of this food may have affected the result.
Although it is not clear how an increased risk of illnessexperts suggest that high cooking temperatures lead to toxic substances such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which, in addition to being related to cancer, can cause insulin resistance.