Cooked Red Meat Increases Compounds Linked to Type 2 Diabetes and Heart Disease

Red and processed meat products cooked at high temperatures create compounds that increase the risk and progression of type 2 diabetes and cardiovascular disease, according to a study published in Nutrients. Researchers compared a diet high in red and processed meat with a diet high in whole grains, nuts, and legumes in 51 participants and tracked levels of advanced glycogen end products (produced by grilling, frying, roasting, or broiling meat). Those who ate red and processed meat increased their concentrations of carboxyethyl–lysine, a compound associated with chronic disease progression, when compared to those who followed the diet with no meat.