Cooking Methods for Red Meats and Risk of Type 2 Diabetes: A Prospective Study of U.S. Women
Liu G, Zong G, Hu FB, Willett WC, Eisenberg DM, Sun Q
Diabetes care · 25 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cohort study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- Government
- National Institutes of Health
- Government
- National Heart, Lung, and Blood Institute
- Government
- National Cancer Institute
- Government
- National Institute of Diabetes and Digestive and Kidney Diseases
- Government
- National Institute of Environmental Health Sciences
- Government
- NIDDK NIH HHS
- Government
- NIEHS NIH HHS
- Government
- NCI NIH HHS
- Government
- NHLBI NIH HHS
- Grants
- National Cancer Institute (U01 CA167552); National Cancer Institute (UM1 CA186107); National Institute of Environmental Health Sciences (R01ES022981); National Heart, Lung, and Blood Institute (R01 HL035464); National Cancer Institute (UM1-CA-167552); National Institute of Diabetes and Digestive and Kidney Diseases (R01-DK058845); National Institute of Environmental Health Sciences (R01 ES021372); National Institutes of Health (HL-035464); National Institutes of Health (ES022981); National Institutes of Health (ES021372); National Institutes of Health (CA-167552)
Based on 9 listed funder(s).
Publication
- Published
- 2017-06-13 · Diabetes Care · vol. 40 · issue 8 · pp. 1041–1049
- Publisher
- American Diabetes Association
- Cited
- 30 citations · more than 86% of similar papers · 1.9× the field average
- References
- 43 works
- Access
- Free to read
- Research areas
- Nutritional Studies and Diet · Meat and Animal Product Quality · Agriculture Sustainability and Environmental Impact
- Keywords
- Medicine, Red meat, Type 2 diabetes, Roasting, Hazard ratio, Diabetes mellitus, Food science, Internal medicine, Confidence interval, Endocrinology, Biology, Chemistry
- MeSH
- humans, diabetes mellitus, type 2, risk factors, follow-up studies, prospective studies, adult, middle aged, united states, female, cooking, red meat
6 authors
From US
- Gang LiuHarvard University
- Geng ZongHarvard University
- Frank B. HuBrigham and Women's Hospital; Harvard University
- Walter Churchill WillettBrigham and Women's Hospital; Harvard University
- David M. EisenbergHarvard University
- Qi Sun · correspondingBrigham and Women's Hospital; Harvard University
Abstract
Objective
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).
Research design and methods
We monitored 59,033 women (1986-2012) aged 30-55 years and free of diabetes, cardiovascular disease, and cancer at baseline when information on frequency of different cooking methods for red meats, including broiling, barbequing, roasting, pan-frying, and stewing/boiling, was collected.
Results
During 1.24 million person-years of follow-up, we documented 6,206 incident cases of T2D. After multivariate adjustment including red meat cooking methods, total red meat and processed red meat intake were both associated with a monotonically increased T2D risk (both P trend P trend P trend P trend = 0.14) for roasting. In contrast, the frequency of stewing/boiling red meats was not associated with T2D risk, and an inverse association was observed for pan-frying frequency and T2D risk. The results remained similar after cooking methods were further mutually adjusted.
Conclusions
Independent of total red meat consumption, high-temperature and/or open-flame cooking methods for red meats, especially broiling and barbequing, may further increase diabetes risk among regular meat eaters.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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