OBJECTIVE To examine open-flame and/or high-temperature cooking (grilling/barbecuing, broiling, or roasting) and doneness preferences (rare, medium, or well done) for red meat, chicken, and fish in relation to type 2 diabetes (T2D) risk among U.S. adults who consumed animal flesh regularly (≥2 servings/week). RESEARCH DESIGN AND METHODS The prospective studies included 52,752 women from the Nurses' Health Study (NHS) (followed during 1996-2012), 60,809 women from NHS II (followed during 2001-2013), and 24,679 men from the Health Professionals Follow-Up Study (HPFS) (followed during 1996-2012) who were free of diabetes, cardiovascular disease, and cancer at baseline. Incident cases of T2D were confirmed by validated supplementary questionnaires. RESULTS We documented 7,895 incident cases of T2D during 1.74 million person-years of follow-up. After multivariate adjustments including baseline BMI and total consumption of red meat, chicken, and fish, higher frequency of open-flame and/or high-temperature cooking was independently associated with an elevated T2D risk. When comparing open-flame and/or high-temperature cooking >15 times/month with <4 times/month, the pooled hazard ratio (HR) (95% CI) of T2D was 1.28 (1.18, 1.39; Ptrend <0.001). When comparing the extreme quartiles of doneness-weighted frequency of high-temperature cooking, the pooled HR (95% CI) of T2D was 1.20 (1.12, 1.28; Ptrend <0.001). These associations remained significant when red meat and chicken were examined separately. In addition, estimated intake of heterocyclic aromatic amines was also associated with an increased T2D risk. CONCLUSIONS Independent of consumption amount, open-flame and/or high-temperature cooking for both red meat and chicken is associated with an increased T2D risk among adults who consume animal flesh regularly.

中文翻译：

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肉类烹饪方法和2型糖尿病的风险：三项前瞻性队列研究的结果。

目的检查与2型糖尿病相关的红肉，鸡肉和鱼类的明火和/或高温烹​​饪（烧烤/烧烤，烤制或烧烤）和熟食偏好（稀有，中等或做得很好）（定期食用动物肉（≥2份/周）的美国成年人中存在T2D）风险。研究设计和方法前瞻性研究包括来自护士健康研究（NHS）的52,752名女性（1996年至2012年），来自NHS II的60,809名女性（2001至2013年）以及来自卫生专业人员随访的24,679名男性。研究（HPFS）（1996年至2012年期间随访）在基线时无糖尿病，心血管疾病和癌症。通过有效的补充调查问卷确认了T2D事件。结果我们记录了在174万人年随访期间的7895例T2D事件。在进行了包括基线BMI和红肉，鸡肉和鱼的总食用量在内的多变量调整之后，较高的明火和/或高温烹​​饪频率与T2D风险升高独立相关。当比较大于15次/月的明火和/或高温烹​​饪与小于4次/月的高温烹饪时，T2D的汇总危害率（HR）（95％CI）为1.28（1.18，1.39; Ptrend <0.001）。比较高温煮熟加权频率的四分位数时，T2D的合并HR（95％CI）为1.20（1.12，1.28； Ptrend <0.001）。当分别检查红肉和鸡肉时，这些关联仍然很重要。另外，杂环芳香胺的估计摄入量也与T2D风险增加有关。结论与消费量无关，