The way you cook red meat affects diabetes risk.
A recent study published in Diabetes Care June 2017, followed 59,033 women for 26 years, monitoring their red meat cooking patterns. 6206 of them developed type 2 diabetes over the 26 years. What the research found was, for eating the same amount of red meat:
- Those who ate broiled, barbequed, and roasted red meats often (more than twice a week) had significantly higher incidence of diabetes than those who used other cooking methods.
- Stewing and boiling did not increase T2 diabetes risk. Pan-frying in fact reduced it.
This is hugely important information for anyone wanting to control diabetes!
Not Just Recent Studies
Researchers at Harvard School of Public Health conducted a review of nearly 1600 research studies that jointly monitored 1.2 million individuals from 10 countries across North America, Europe, Australia, and Asia.
They found the same thing: consumption of processed meats, but not red meats, is associated with higher incidence of coronary heart disease and diabetes mellitus.
So the next time you think about firing up that grill or eating charred meats at a restaurant, remember that high-temperature and open-flame cooking methods for red meats, especially broiling and barbecuing, have been observed to increase the risk of diabetes.