Eat red meat and liver disease and diabetes increases plant

Eat red meat and liver disease and diabetes increases plant 

A new study reported that eating red and processed meats are more prone to chronic liver disease and insulin resistance, an element may lead to diabetes, especially if they eat meat cooked well.
A new study reported that eating red and processed meats (especially if well cooked) more susceptible to chronic liver disease, as they are more likely to develop insulin resistance, rendering them more susceptible to diabetes.

The researchers focused on what is known as a non-alcoholic fatty liver disease associated with obesity and certain habits in eating. Although red meat and manufactured long associated with increased risk of diabetes and certain types of cancer and heart disease, the evidence to date was inconsistent in terms of their relevance to liver disease.
The study examined data 789 adults answered a questionnaire on eating habits and cooking as subjected to ultrasonic imaging of the liver and analyses related to insulin resistance, and overall I found that 39 percent of respondents suffer from fatty liver disease is not liquor, 31 percent are infected with resistant Insulin, which is what happens when the body's ability to use insulin to convert blood sugar into energy for cells.

The researchers said in the study published in the journal Hepatology that participants who ate red meat and manufactured more than doubled at least were more likely by 47 percent to liver diseases and by 55 percent to insulin resistance. They said that non-alcoholic fatty liver disease and insulin resistance among a group of symptoms and traits that make up what is called metabolic syndrome, what increases the risk of heart disease and diabetes.
Large study researchers said Shira Silber SAJI, a researcher in nutrition at the University of Haifa: "increasing evidence in relation to the adverse effects of excessive consumption of red and processed meat. 

The study also found that cooking meat on elevated temperature for a long time to become "undercooked" also linked to an increased risk of liver disease and insulin resistance than when you eat meat "half-baked or cooked for a shorter period. SAJI Silber said that good meat concoction is compounds known as amines inhomogeneous associated with each of the non-alcoholic fatty liver disease and insulin resistance. "To prevent insulin resistance or non-alcoholic fatty liver disease (people think) in choosing fish, Turkey or chicken as a source of animal protein. Also, cooking with steam or boil food better than Shi or frying meat at a high temperature. "
The average age of participants in the study 59 years old and suffer from weight gain and 15 percent of them were infected with diabetes. The study was not designed to prove whether red meat or processed directly may cause damage to the liver or insulin resistance. The researchers also relied on participants can properly remember the amount of meat they ate and how to cook it, which may not always constitute an accurate picture of your eating habits.

But that physician Jeffrey Schwimmer, a researcher at the University of California at San Diego and Director of the fatty liver clinic at Rady Children's Hospital, said that the results of this study are added to a large and growing body of evidence pointing to the need to limit your intake of red meat and processed.