Eating "well cooked" meat and the embers is more harmful than you think.Experts say that the way of cooking the protein of animal origin is directly related to diabetes.
The study published in Diabetes Journal reveals that regardless of the amount consumed of these products, high chicken cooking temperatures and red meat are associated with a greater risk of the disease.
To carry out the research, Harvard University scientists observed for more than a decade a total of 289,000 people, who initially did not have cardiovascular diseases, cancer or diabetes.
"Our research suggests that the risk of diabetes increases not only because of the type and amount of meat consumed, but the way of cooking it," says Gang Liu, a researcher at the Nutrition Department at the Harvard Public Health School.
Meanwhile, the study did not find a direct relationship between fish and the risk of diabetes 2;However, experts warn that a lower amount of data available on the intake of this food could have affected the result.
Although, it is not clear how a greater risk of disease is caused, experts suggest that high cooking temperatures derive from toxic substances such as heterocyclic (AHC) and polycyclic aromatic hydrocarbons (HAP) that, in addition to being related toCancer can cause insulin resistance.
As a prevention, Liu highlights the importance of opting for moderate temperature cuisine methods, in addition to replacing red meats with other protein sources, such as white meats and plant foods.
Diabetes prevails as a danger to the health and economy of Mexicans.Nearly 3,872 MDD are invested to attend the disease, and is the second cause of mortality in the country.
