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

Citation data:

Diabetes care, ISSN: 1935-5548, Vol: 40, Issue: 8, Page: 1041-1049

Publication Year:
2017
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PMID:
28611054
DOI:
10.2337/dc17-0204
Author(s):
Liu, Gang; Zong, Geng; Hu, Frank B; Willett, Walter C; Eisenberg, David M; Sun, Qi
Publisher(s):
American Diabetes Association
Tags:
Medicine; Nursing
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article description
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).