Cooking Methods for Red Meats and Risk of Type 2 Diabetes: A Prospective Study of U.S. Women

This study examined different cooking methods for red meats in relation to type 2 diabetes (T2D) risk among U.S. women who consumed red meats regularly (≥2 servings/week). We monitored 59,033 women (1986-2012) aged 30-55 years and free of diabetes, cardiovascular disease, and cancer at baseline when...

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Veröffentlicht in:	Diabetes care 2017-08, Vol.40 (8), p.1041-1049
Hauptverfasser:	Liu, Gang, Zong, Geng, Hu, Frank B, Willett, Walter C, Eisenberg, David M, Sun, Qi
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Boiling Cancer Cardiovascular disease Cardiovascular diseases Cooking Cooking - methods Diabetes Diabetes mellitus Diabetes Mellitus, Type 2 - etiology Diabetes Mellitus, Type 2 - prevention & control Epidemiology/Health Services Research Female Follow-Up Studies Food processing Frying Health risks Heating Humans Meat Middle Aged Ovenware Prospective Studies Red Meat - adverse effects Research design Risk assessment Risk Factors Roasting Temperature effects United States Womens health
Online-Zugang:	Volltext
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